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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."
  • Total Time
    Prep: 40 min. Cook: 2-1/2 hours
  • Makes
    6 servings

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, 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.
Nutrition Facts
1-1/2 cups: 364 calories, 9g fat (3g saturated fat), 79mg cholesterol, 544mg sodium, 39g carbohydrate (0 sugars, 6g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.

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