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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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This hearty stew is sure to warm and satisfy on a cold winter's night. Ingredients:
1 cup onion, chopped |
6 slices bacon, cut into 1/2 inch pieces |
3 lbs boneless beef chuck roast, cut into 2 1/2 inch pieces |
8 red potatoes, cut in half |
3 carrots, cut into 1 inch pieces |
3 onions, cut in half |
1 (8 ounce) package mushrooms, cut in half |
1/2 cup fresh parsley, chopped |
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 fresh ground black pepper |
1/2 teaspoon thyme leaves |
1 teaspoon garlic, minced |
2 bay leaves |
Directions:
1. In Dutch oven, place onions, bacon, and beef.
2. Cook over medium-high heat until beef and bacon are browned.
3. Stir in all remaining ingredients, cover, and bake at 325 degrees for 1 1/2 hours.
4. Uncover and continue to bake for 2-2 1/2 hours, stirring occasionally, until beef is fork tender.
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