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Winter Stew
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3/4 cup Kraft Zesty Italian Dressing
2 lb. beef for stew, such as beef chuck roast, cut into 1-inch chunks
6 slices Bacon, chopped
3 cups sliced mushrooms
1 cup chopped onions (about 1 large)
3 cups sliced carrots (about 6 medium)
1-1/2 lb. potatoes, peeled, cut into large chunks (about 4 cups)
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 can (14-1/2 oz.) beef broth
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Pour dressing over meat in large resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 minutes to marinate.
Meanwhile, cook bacon in large saucepan on medium heat 5 minutes or until crisp, stirring occasionally. Remove bacon from saucepan; drain drippings.
Add mushrooms and onions to same saucepan; cook on medium-high heat 10 minutes 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. Reduce heat to low; cover and simmer 1 hour 15 minutes. Uncover; simmer an additional 15 minutes or until meat is cooked through and sauce is thickened, stirring occasionally.
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Preparation Time: just over 2 hours |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Elizabeth
Indiana
United States |
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| This recipe has been viewed 4603 times. |
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