Friday, October 9, 2009
Perfect Winter Beef Stew
1/4 cup Italian Dressing
2 lbs. beef for stew, cut into 1-inch chunks
6 slices Oscar Meyer Bacon, chopped
1 large onion, chopped
3 cups sliced mushrooms (I decided these were optional and I opted to not add them.)
3 cups sliced carrots
3 medium potatoes, peeled, cut into large chunks (about 1 1/2 lb.)
1 can (14.5 oz.) stewed tomatoes, undrained
1 can (14.5 oz.) beef broth
Place dressing and beef in large resealable plastic bag. Refrigerate 30 minutes to marinate.
Cook bacon in large pot on medium heat 5 minutes or until crisp. Remove pacon from pot using slotted spoon. Drain excess bacon fat.
Add onion and mushrooms to pot; cook on medium-high heat 10 minutes or until softened. Add marinated 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 15 minutes. Uncover; continue to simmer 15 minutes or until meat is tender and sauce is thickened, stirring occasionally. Note: the sauce doesn't thicken much, so don't wait for it to turn into gravy. It won't happen.