Oven Beef Stew
Source of Recipe
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List of Ingredients
1 c. chopped onions
6 slices bacon, cut into 1/2" pieces
3 lbs. beef chuck roast, trimmed, cut into 2 1/2" pieces
8 med. red potatoes, halved
3 med. carrots, cut into 1" pieces
3 stalks celery, cut into 1" pieces
1/2 lb. fresh mushrooms, halved, optional
1/2 c. chopped fresh parsley (divide by 1/3 if using dried)
1 c. apple juice
1 10 1/2oz. can beef broth (beef bouillon ok)
1 6oz. 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 leavesRecipe
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, approximately 8 to 10 minutes.
Stir in vegetables.
Stir in apple juice, beef broth, tomato paste, salt, pepper, thyme, garlice and bay leaves.
Cover and bake for 1 1/2 hours.
Uncover and 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.
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