While this rich, hearty supper simmers, enjoy the brisk autumn air or the first snowflakes of the season.

1 c. (2 med.) chopped onions
6 slices bacon, cut into 1/2 inch pieces
3 lbs. beef chuck roast, trimmed, cut into 2 1/2 inch pieces
8 med. red potatoes, halved
3 med. carrots, cut into 1 inch pieces
3 med. onions, halved
8 oz. pkg. fresh mushrooms, halved
1/2 c. chopped fresh parsley
1 c. apple juice
10 1/2 oz. can beef broth
6 oz. can tomato paste
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme leaves
1 tsp. minced fresh garlic
2 bay leaves

Heat oven to 325 degrees. In Dutch oven place onions, bacon and roast. Cook over medium high heat, stirring occasionally, until bacon and roast are browned (8 to 10 minutes). Stir in vegetables. Stir in remaining ingredients. Cover, bake for 1 1/2 hours. Uncover, continue baking, stirring occasionally, for 2 to 2 1/2 hours or until roast is fork tender. 8 servings.

(Allentown-Trinity)