Winter Beef Stew

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      Winter Beef Stew
      3/4 cup zesty Italian dressing
      2 lb beef stew meat, cut into 1-inch chunks
      6 slices bacon, chopped
      1/2 lb sliced fresh mushrooms
      1 onion, chopped
      6 carrots, sliced
      1-1/2 lb red potatoes, peeled, cut into large chunks
      14-1/2-oz can stewed tomatoes, undrained
      14-1/2-oz can beef broth
      Pour dressing over stew meat in resealable plastic bag. Seal bag. Turn to evenly coat meat 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 pan, reserving drippings in pan. Drain bacon on paper towels.
      Add mushrooms and onions to reserved drippings.

      Cook on medium-high heat 10 min or until tender, stirring occasionally. Remove stew meat from marinade. Add to saucepan with carrots, potatoes, tomatoes, broth and bacon.

      Discard bag and marinade.
      Bring stew to boil, stirring occasionally. Cover. Simmer on low heat 1-1/2 hours or until beef is done and stew is thickened, stirring occasionally and uncovering for the last 15 min.
      sewing smilie

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