Beef Stew (Cooked in the Oven)

Submitted by AngelicFantasia

"This is the richest beef stew I have ever eaten. It is so rich and wonderful that I have served it at dinner parties. Please be prepared to cook it for longer than recipe states. The results are worth every bite. I got this recipe from a Land O'Lakes cookbook."

 

• Ready In: 5hrs 30mins
• Ingredients: 16
• Serves: 8

ingredients

• 236.59 ml chopped onion
• 6 slice bacon, cut into 1/2 inch pieces
• 1360.77 g boneless beef chuck roast, trimmed, cut into 2 1/2 inch pieces
• 8 medium red potatoes, halved
• 3 medium carrots, cut into 1 inch pieces
• 3 medium onions, halved
• 226.79 g package white mushrooms, halved
• 118.29 ml chopped fresh parsley
• 236.59 ml apple juice
• 297.66 g can beef broth
• 170.09 g can tomato paste
• 2.46 ml salt
• 2.46 ml pepper
• 2.46 ml dried thyme leaves
• 4.92 ml minced fresh garlic
• 2 bay leaves

directions

1. Heat oven to 325 degrees.
2. In Dutch oven, place chopped onions, bacon and roast.
3. Cook over medium high heat, stirring occasionally, until bacon and roast are browned (8-10 minutes).
4. Stir in vegetables.
5. Stir in remaining ingredients.
6. Cover; bake for 1 1/2 hour.
7. Uncover; continue baking, stirring occasionally, for 2 1/2 to 3 hours or until roast is fork tender.
8. NOTE: This recipe takes a long time to cook.
9. Please allow yourself extra cooking time just in case.
10. If your potatoes and onions are large, please quarter them.
11. I have had to finsih this off boiling on the stove because my guests were waiting.
12. The flavor just got more intense.