Jane's Favorite Tested Recipes
12/18/2006
Last Update
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Jane Echols
Ft. Myers, Florida
Beef Stew
| ¾ cup Kraft Italian Dressing |
| 2 lbs. beef for stew, such as chuck roast, cut into 1" cubes |
| 6 slices bacon, chopped |
| 1 cup chopped onion (about 1 large) |
| 3 cups sliced mushrooms (8 oz. package) |
| 3 cups sliced carrots (16 oz. bag of baby carrots) |
| 1 ½ lbs. potatoes cut into chunks (small white potatoes that are buttery) |
| 1 (14.5 oz.) can stewed tomatoes, undrained |
| 1 (14.5 oz) can beef broth |
Place dressing and meat in one gallon zip lok bag. Refrigerate 30 minutes to marinate. Meanwhile, cook bacon in large saucepan until crisp. Drain bacon.
Add onions and mushrooms to bacon drippings; cook for 10 minutes or until softened. Remove meat from marinade and discard marinade. Add meat, carrots, potatoes, tomatoes with their liquid, the broth, and the cooked bacon to the saucepan. Bring to a boil, stirring occasionally. Reduce heat to low; cover and simmer one hour 15 minutes; remove top and simmer, uncovered for 15 minutes, stirring occasionally.
NOTE: This is the "January recipe" on my 2007 Taste of Home calendar. I used stew beef and rather than cutting up carrots and potatoes, I just bought the baby carrots and the 24 oz. package of the buttery white potatoes that are quite small. I fixed it in my 6 qt. Calphalon pot. It was easy to do and the flavor was really nice. I served it with Green Beans with Chipotle Butter and a Spinach Salad with Apples and Bacon.