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Beef Stew #1, w/bacon

Source of Recipe

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List of Ingredients

Beef Stew #1, w/bacon

1 c. chopped onions
6 slices bacon, cut into 1/2 inch pieces
3 pound beef chuck roast, trimmed, cut into 2 1/2 inch pieces
8 med. red potatoes, halved
3 med. carrots, cut into 1 inch pieces
3 med. turnips, halved
1/2 pound (8 oz) pkg. fresh mushrooms, halved
1/2 c. chopped fresh parsley (divide by 1/3 if using dried)
1 c. apple juice
1, 10 1/2 ounce can beef broth (beef bouillon ok)
1, 6 ounce can tomato paste
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme leaves
1 tsp. minced fresh garlic (divide by 1/3 if using dried)
2 bay leaves

Heat oven to 325.
In ovenproof Dutch oven size pan, place onions, bacon and roast. Cook over medium/high heat, stirring occasionally, until bacon and roast are browned (8 to 10 minutes).
Stir in vegetables.
Stir in remaining ingredients.
Cover; bake for 1 - 1/2 hours.
Uncover; continue baking, stirring occasionally, for 2 - 2 1/2 hours or until roast is fork tender. (If mixture starts to become a bit dry, add more apple juice or water during baking.)
Makes 8 servings.


Recipe