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<blockquote data-quote="moreluck" data-source="post: 284589" data-attributes="member: 1246">French Country Beef Stew&nbsp;Ingredients:2 teaspoons extra-virgin olive oil4 slices regular or turkey bacon -- coarsely chopped1 1/2 cup finely chopped onion1 1/2 cup diced carrots1/2 cup diced celery1 1/2 cup reduced-sodium beef broth1 1/2 cup dry red wine -- such as Merlot or Zinfandel1 teaspoon fresh thyme leaves OR1/2 teaspoon dried thyme leaves2 bay leaves2 strips orange zest (2 1/2 inch size)3 pounds beef roast such as chuck, 7 bone, arm, round steak, trimmed2 tablespoons cornstarch1/4 cup waterFreshly ground pepper to taste1/2 cup chopped parsley&nbsp;Directions:Heat oil in a 4- to 5-quart Dutch oven over medium-high heat. Add bacon and cook, stirring often, until lightly browned, 3 to 5 minutes. Add onions, carrots and celery; cook, stirring often, until vegetables are softened and lightly browned, 8 to 10 minutes. Add broth, wine, thyme, bay leaves and orange zest (put zest in last and leave on top). &nbsp;Bring to a boil. &nbsp;Rinse beef with cool water to remove any bone bits. Place beef in a 5- to 6-quart slow cooker and turn heat to low. Carefully pour the hot vegetable mixture over the beef. Put the lid on and cook until the beef is falling-apart tender when prodded with a fork, 8 to 9 hours.</blockquote>

[QUOTE="moreluck, post: 284589, member: 1246"] French Country Beef Stew [B]Ingredients[/B]: 2 teaspoons extra-virgin olive oil 4 slices regular or turkey bacon -- coarsely chopped 1 1/2 cup finely chopped onion 1 1/2 cup diced carrots 1/2 cup diced celery 1 1/2 cup reduced-sodium beef broth 1 1/2 cup dry red wine -- such as Merlot or Zinfandel 1 teaspoon fresh thyme leaves OR1/2 teaspoon dried thyme leaves 2 bay leaves 2 strips orange zest (2 1/2 inch size) 3 pounds beef roast such as chuck, 7 bone, arm, round steak, trimmed 2 tablespoons cornstarch 1/4 cup water Freshly ground pepper to taste 1/2 cup chopped parsley [B]Directions[/B]: Heat oil in a 4- to 5-quart Dutch oven over medium-high heat. Add bacon and cook, stirring often, until lightly browned, 3 to 5 minutes. Add onions, carrots and celery; cook, stirring often, until vegetables are softened and lightly browned, 8 to 10 minutes. Add broth, wine, thyme, bay leaves and orange zest (put zest in last and leave on top). Bring to a boil. Rinse beef with cool water to remove any bone bits. Place beef in a 5- to 6-quart slow cooker and turn heat to low. Carefully pour the hot vegetable mixture over the beef. Put the lid on and cook until the beef is falling-apart tender when prodded with a fork, 8 to 9 hours. [/QUOTE]

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