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Trim fat from meat. Cut meat into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker, combine onion, carrots and turnip. Top with meat. In a medium bowl, whisk together wine, tomato paste, espresso powder, brown sugar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour over meat and vegetables.
Cover and cook on Low for 8 to 9 hours or on High for 4 to 4 1/2 hours. Serve beef stew over hot sweet potatoes. If desired, sprinkle with additional salt and coarsely ground black pepper.