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Winter Beef Stew

"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, too—I can put it in the oven and practically forget about it."

6 ServingsPrep: 40 min. Cook: 2-1/2 hours

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

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.
In a small bowl, combine the broth, apple juice, tomato paste,

2 of 2

Winter Beef Stew (continued)

Directions (continued)

parsley, bay leaves, salt, thyme and pepper. Pour over meat.
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.

Nutrition Facts: 1-1/2 cups equals 364 calories, 9 g fat (3 g saturated fat), 79 mg cholesterol, 544 mg sodium, 39 g carbohydrate, 6 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.