Perfect Winter Beef Stew

Submitted by Melissa Maxwell

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.

Serves 8