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Recipe from: Jenifer Milton
2 teaspoons extra-virgin olive oil
4 slices regular or turkey bacon, coarsely chopped
1 ½ cup finely chopped onion
1 ½ cup diced carrots
½ cup diced celery
1 ½ cup reduced-sodium beef broth
1 ½ cup dry red wine, such as Merlot or Zinfandel
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme leaves
2 bay leaves
2 strips orange zest, 2 ½ inch size
3 pounds beef roast such as chuck, 7 bone, arm, round steak, trimmed
2 tablespoons cornstarch
¼ cup water
freshly ground pepper to taste
½ cup chopped watercress or parsley
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.
Using a slotted spoon, transfer the cooked beef to a bowl. Lift out and discard bones. Break the meat into 2 to 3 inch chunks with a spoon.
Cover and keep warm.
Discard bay leaves and orange zest from sauce; skim fat. Turn crock pot to High. Mix cornstarch with water. Pour into sauce, stirring until sauce thickens. Season with pepper. Add beef and heat through. To serve, ladle the stew into bowls and sprinkle with watercress (or parsley).