Winter Beef Stew

• 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 strip, cooked and crumbled

1. 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.
2. In a small bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, salt, thyme and pepper. Pour over meat.
3. Cover and bake at 325u0b0 for 2 hours. Stir. Bake, uncovered, for 30-45 minutes longer or until stew reaches desired thickness. Discard bay leaves; sprinkle with bacon.

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

Taken from www.tasteofhome.com/recipes/winter-beef-stew/ (may not work)