Winter Beef Stew
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
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.
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