Sunday, August 3, 2008

Perfect Winter Beef Stew

From the Kraft Foods Calendar 2007--January

Prep: 15 minutes
Total: 2 hours 15 minutes (including marinating)

3/4 cup Italian dressing
2 lbs. beef for stew (such as chuck roast)--cut into 1 inch chunks
6 slices of bacon, chopped
1 cup chopped onion (about 1 large)
3 cups sliced mushrooms
3 cups sliced carrots
3 medium potatoes (about 1 1/2 pounds)--peeled and cut into chunks
1 can (14 1/2 oz) stewed tomatoes, undreained
1 can (14 1/2 oz) beef broth

Place dressing and meat in Ziploc bag. REgrigerate 30 minutes to marinate. Meanwhile cook bacon is large saucepan on medium heat 5 minutes or until crisp. Remove from pan and drain.

Add onions and mushooms to pan; cook on medium high heat 10 minutes or until softened. Remove meat from marinade. Add meat, carrots, potatoes, tomoates iwth liquid, broth and bacon to saucepan. Bring to boil, stirring occasionally. REduce heat to low; cover and simmer 1 hour 15 minutes. Simmer uncovered an addtional 15 minutes or until meat is tender and sauce is thickened; stirring occasionally.

Makes 8 servings; 1 1/4 cup each.

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