Prep Time: 15 minutes
Total: 2 Hours including marinating
- ¾ Cup Kraft Italian Dressing
- 2 lbs. beef, for stew. Such as boneless beef chuck eye roast, cut into 1-inch chunks.
- 6 Slices of Oscar Mayer Bacon, chopped
- 1 Large onion, chopped
- 3 Cups of sliced mushrooms
- 3 Cups of sliced carrots
- 3 medium potatoes, peeled & cut into large chunks ( about 1½ lbs.)
- 1 can (14½ oz.) stewed tomatoes, undrained
- 1 can (14½ oz.) beef broth
- Trim excess fat from meat and cut into even 1-inch chunks using a sharp knife.
- Place dressing and beef in large resealable plastic bag. Refrigerate 30 min. to marinate.
- Cook bacon in large pot on medium heat for 5 min or until crisp. Remove bacon from pot using slotted spoon.
- Drain excess bacon fat carefully into a tin can, rather than pouring down sink, and dispose as desired.
- Add onion and mushrooms to pot; cook on medium-high heat 10 min. or until softened. Remove beef from marinade; discard marinade. Add beef, carrots, potatoes, tomatoes with their liquid, broth and bacon to pot.
- Bring to a boil, stirring occasionally. Reduce heat to low; cover and simmer 1 hour and 15 min. or until meat is tender and sauce is thickened, stirring occasionally.
Makes 8 servings
- Use a pot with a tight fitting lid, like a Dutch oven, so none of the delicious juices escape.
- Cut vegetables the same size to ensure even cooking.
- Simmer, don’t boil. A slow simmer breaks down the connective tissues in the meat, which makes it tender.