Beef Stew with Turnips and Collard Greens

So I have a cookbook called Greene on Greens. All the recipes I've made from it are really strange and need serious tweaking of prep instructions. The latest I made tonight. I modified the recipe significantly and so the modified version is shown below. With the modifications, it turned out really well and was quite tasty.

2 hr baking time, 30 min prep.

1-1.5 lb stew beef, cut in chunks

4 slices bacon, cut in pieces

1/3 cup flour

1/4 tsp salt

1/4 tsp pepper

1/4 tsp cinnamon

1/4 tsp nutmeg

pinch of ground cloves

1 onion, chopped

2 cloves garlic, minced

3 cups beef broth (or more if needed)

1 cup dry white wine

1 lb turnips, peeled, cut into 1/4 inch chunks

bunch collard greens, stems removed, and greens cut into small pieces.

Fry bacon in dutch oven or skillet. Move bacon to bowl and drain fat. Combine flour (I used whole wheat), spices, and salt and use to coat meat. Saute onion and garlic, move to bowl. Add small amount of oil or butter to pan and brown beef so the sides are cooked, then move to bowl. Boil wine and reduce to half. Add broth and everything in bowl back into dutch oven. Heat on stove until boiling. Then cover and put in oven at 350F for 1 hour.

After 1 hour, Add chopped turnips and collard greens. Put back in the oven for another hour. If broth has boiled off too low, add another cup or two.

Eat when turnips are tender.