Beef Stew (Cooked in the Oven)

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: 5 hrs 30 mins
• Serves: 8

Ingredients

• 1  cup  chopped onion
• 6  slices bacon, cut into 1/2 inch pieces
• 3  lbs 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
• 1 (8 ounce) package white mushrooms, halved
• 1⁄2 cup  chopped fresh parsley
• 1  cup  apple juice
• 1 (10 1/2ounce) can beef broth
• 1 (6 ounce) can tomato paste
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon dried thyme leaves
• 1  teaspoon  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.