Ingredients
- 3/4 cup Italian dressing
- 2 lb. beef for stew
- 6 slices bacon, chopped
- 1 large onion, chopped
- 3 cups sliced mushrooms
- 3 cups sliced carrots
- 3 medium potatoes, peeled, cut into large chunks
- 1 can stewed tomatoes, undrained
- 1 can beef broth
Directions
Trim excess fat from meat and cut into even 1 inch chunks using a sharp knife. Place dressing and beef in large resealable plastic bag. Refrigerate 30 minutes to marinate.
Cook bacon in large pot on medium 5 minutes or until crisp. Remove bacon from pot using slotted spoon. Drain excess bacon fat carefully into a tin can, rather than pouring down sink. Place can in fridge until fat has solidified before discarding.
Add onion and mushrooms to pot; cook on medium-high 10 minutes or until softened. Remove beef from marinade; discard marinade. Add beef, carrots, potatoes, tomatoes with their liquid, broth and bacon to pot. Bring to 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.
By Robin from Washington, IA
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