Winter Beef Stew

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 1/2 lbs boneless chuck roast (cut into 1 1/4 in. pieces)
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons canola oil
• 1 1/2 lbs small red potatoes, cut into chunks
• 3 carrots, cut into 1 inch pieces
• 2 onions, quartered
• 1/2 lb fresh mushrooms, halved
• 1 (14 1/2 ounce) can reduced-sodium beef broth
• 1 cup unsweetened apple juice
• 1/4 cup tomato paste
• 1/2 cup fresh parsley, minced
• 2 bay leaves
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1 strip bacon, cooked and crumbled

Recipe

• 1 in a dutch oven, cook the meat, chopped onion and garlic in oil over medium-high heat until meat is browned on all sides; drain.
• 2 add the potatoes, carrots, quartered onions and mushrooms.
• 3 in a bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, dsalt, thyme and pepper. pour over meat.
• 4 cover and bake at 325 degrees afor 2 hours. stir. bake, uncovered, for 30-45 minutes longer or until stew reaches desired thickness. discard bay leaves; sprinkle with bacon.