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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This warming main dish is a favorite after a day of play around our home in Twin Falls, Idaho, notes Ruth Ann Harker. It's no fuss, tooI can put it in the oven and practically forget about it. Ingredients:
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 |
Directions:
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 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.
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