1. Cook bacon in large saucepot on medium heat until brown and crisp. Remove bacon; drain on paper towels; set aside. Reserve half the bacon drippings in the pot.
2. Brown beef stew meat in drippings on medium-high heat 4 to 5 minutes or until brown on all sides. Stir in broth, carrots, onions, wine, dried chilies, soy sauce and bacon. Bring to a boil on medium heat. Reduce heat to medium-low. Simmer, uncovered, about 1-1/2 hours or until meat is tender.
3. Divide stew evenly between 8 bowls. Sprinkle each with combined cilantro and parsley and serve.
Nutritional information per serving: Calories 675; Total Fat 38g; Saturated Fat 12g;