Beef Stew (Cooked In The Oven)

• 1 cup chopped onion
• 6 slices bacon, cut into 1/2 inch pieces
• 3 lbs boneless beef chuck roast, trimmed, cut into 2 1/2 inch pieces
• 8 medium red potatoes, halved
• 3 medium carrots, cut into 1 inch pieces
• 3 medium onions, halved
• 1 (8 ounce) package white mushrooms, halved
• 1/2 cup chopped fresh parsley
• 1 cup apple juice
• 1 (10 1/2 ounce) can beef broth
• 1 (6 ounce) can tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme leaves
• 1 teaspoon minced fresh garlic
• 2 bay leaves

1. Heat oven to 325 degrees.
2. In Dutch oven, place chopped onions, bacon and roast.
3. Cook over medium high heat, stirring occasionally, until bacon and roast are browned (8-10 minutes).
4. Stir in vegetables.
5. Stir in remaining ingredients.
6. Cover; bake for 1 1/2 hour.
7. Uncover; continue baking, stirring occasionally, for 2 1/2 to 3 hours or until roast is fork tender.
8. NOTE: This recipe takes a long time to cook.
9. Please allow yourself extra cooking time just in case.
10. If your potatoes and onions are large, please quarter them.
11. I have had to finsih this off boiling on the stove because my guests were waiting.
12. The flavor just got more intense.

onion, bacon, boneless beef chuck roast, red potatoes, carrots, onions, white mushrooms, parsley, apple juice, beef broth, tomato paste, salt, pepper, thyme, fresh garlic, bay leaves

Taken from www.food.com/recipe/beef-stew-cooked-in-the-oven-49661 (may not work)