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Stew Tenders are well-trimmed beef cut into 3/4 to 1 1/2-inch pieces intended to be slowly simmered in a pot.
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French Country Beef Stew
Total Time: 7-8 hours
Prep Time: 5 minutes
Cook Time: 55 minutes
Inactive Time: 6-7 hours
2 tsp extra-virgin olive oil
4 slices turkey bacon, coarsely chopped
1 1/2 cups finely chopped onion
1 1/2 cups diced carrots
1/2 cup diced celery
3 cups reduced-sodium beef broth
2 cups dry red wine
1/2 tsp dried thyme
2 bay leaves
4 1-inch-long strips lemon zest
3½ lbs stew tenders
Freshly ground pepper, to taste
1/2 cup chopped parsley
Heat oil in a 4-quart Dutch oven over medium-high heat.
Cook 3 to 5 minutes until lightly browned, stirring often.
Add onions, carrots, and celery.
Cook 8 to 10 minutes until softened and lightly browned, stirring often.
Add broth, wine, thyme, bay leaves, and lemon zest.
Bring to a boil.
Place beef tenders in a 5-quart slow cooker.
Turn heat to high.
Pour the vegetable mixture over the beef.
Cover and cook 6 to 7 hours until beef is falling apart tender.
Using a slotted spoon, transfer the cooked beef to a bowl.
Break meat into 2 to 3-inch chunks.
Cover and keep warm.
Discard the bay leaves and lemon zest from the sauce.
Skim the fat.
Pour sauce into a skillet.
Bring to a boil over high heat.
Boil about 20 minutes. Skim froth occasionally.
Season with pepper.
Add the beef and heat through.
Ladle into bowls and garnish with parsley.
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