Winter Beef Stew |
||||||||||||||||||||||||||
|
||||||||||||||||||||||||||
| Ingredients: | ||||||||||||||||||||||||||
|
3/4 cup Italian Dressing 2 lb. beef stew meat, such as beef chuck roast, cut into 1-inch chunks 6 slices Bacon, chopped 1/2 lb. sliced fresh mushrooms 1 large onion, chopped 6 carrots (about 1 lb.), sliced 1-1/2 lb. potatoes (about 3), peeled, cut into large chunks 1 can (14-1/2 oz.) stewed tomatoes, undrained 1 can (14-1/2 oz.) beef broth |
||||||||||||||||||||||||||
| Preparation: | ||||||||||||||||||||||||||
|
Pour dressing over beef in resealable plastic bag. Seal bag; turn to evenly coat beef with dressing. Refrigerate 30 min. to marinate. Cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Use slotted spoon to remove bacon from saucepan; drain on paper towels. Add mushrooms and onions to saucepan; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove meat from marinade; discard marinade. Add meat, carrots, potatoes, tomatoes, broth and bacon to saucepan; stir. Bring to boil, stirring occasionally; cover. Simmer on low heat 1-1/2 hours or until meat is done and sauce is thickened, stirring occasionally and uncovering for the last 15 min. |
||||||||||||||||||||||||||
Please log in to dish on this post.