Ingredients
1-1/2 pounds boneless beef chuck roast, cut into 1-1/4-inch pieces1 cup chopped onion2 teaspoons canola oil2 garlic cloves, minced1-1/2 pounds small red potatoes, cut into chunks3 medium carrots, cut into 1-inch pieces2 medium onions, quartered1/2 pound fresh mushrooms, halved1 can (14-1/2 ounces) reduced-sodium beef broth1 cup unsweetened apple juice1/4 cup tomato paste1/2 cup minced fresh parsley2 bay leaves1/2 teaspoon salt1/2 teaspoon dried thyme1/2 teaspoon pepper1 bacon strip, cooked and crumbled
Preparation
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.
