1-1/2 pounds boneless beef chuck roast, cut into 1-1/4-inch pieces
1 cup chopped onion
2 teaspoons canola oil
2 garlic cloves, minced
1-1/2 pounds small red potatoes, cut into chunks
3 medium carrots, cut into 1-inch pieces
2 medium onions, quartered
1/2 pound fresh mushrooms, halved
1 can (14-1/2 ounces) reduced-sodium beef broth
1 cup unsweetened apple juice
1/4 cup tomato paste
1/2 cup minced fresh parsley
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 bacon strips, cooked and crumbled
In a Dutch oven, cook meat and chopped onion in oil over medium-high heat until meat is browned on all sides. Add garlic; cook 1 minute longer. Drain. Add the potatoes, carrots, quartered onions and mushrooms.
In a small bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, salt, thyme and pepper. Pour over meat.
Cover and bake at 325° for 2 hours. Stir. Bake, uncovered, for 30-45 minutes longer or until stew reaches desired thickness. Discard bay leaves; sprinkle with bacon.
Yield: 6 servings.
** I opted to omit the apple juice and replaced it with beef broth. Used baby carrots and left them whole. Prepare as recipe says but instead of baking, I put it in the crockpot and will cook it all day.