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Cut meat into 1-inch pieces. Sprinkle meat with salt and pepper. If desired, in a large skillet, cook meat, one-third at a time, in hot oil over medium-high heat until brown. Drain.
In a 3 1/2- or 4-quart slow cooker, combine carrots, frozen green beans, frozen onions and garlic. Add meat. Sprinkle with tapioca. Pour broth and wine over mixture in cooker.
Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours. If desired, serve stew over hot cooked noodles. Sprinkle each serving with bacon and, if desired, parsley.