Winter Beef Stew

1 1/2 pounds boneless beef chuck roast, cut into 1 inch pieces
1 cup chopped onion
2 teaspoons canola oil
2 cloves garlic, 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 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

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 325F for 2 hours. Stir. Bake, uncovered, for 30-45 minutes or longer or until stew reaches desired thickness. Discard bay leaves; sprinkle with bacon.