Staff Recipe of the Month: Beef Stew

Patty’s Pantry: Perfect Winter Beef Stew

 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


  1. Trim excess fat from meat and cut into even 1-inch chunks using a sharp knife.
  2. Place dressing and beef in large resealable plastic bag. Refrigerate 30 min. to marinate.
  3. Cook bacon in large pot on medium heat for 5 min or until crisp. Remove bacon from pot using slotted spoon.
  4. Drain excess bacon fat carefully into a tin can, rather than pouring down sink, and dispose as desired.
  5. 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.
  6. 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

 Stewing Tips:

  • 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.

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