Monday, February 25, 2008

Perfect Winter Beef Stew

Okay, first I just have to plug the Kraft Food & Family magazine. If you don't already subscribe then you should because they usually have some pretty easy recipes... and it's free. This recipe takes a little bit of work but it is so good.

3/4 c. Zesty Italian Dressing
2 lb. beef for stew, cut into 1-inch chunks
6 slices bacon, chopped
3 c. sliced mushrooms
1 c. chopped onion (about 1 large)
3 c. sliced carrots (about 6 medium)
1 1/2 lb. potatoes, peeled, cut into large chunks (about 4 cups)
1 can (14 1/2 oz.) stewed tomatoes, undrained
1 can (14 1/2 oz.) beef broth

Pour dressing over meat in large ziplock. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 minutes to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 minutes or until crisp, stirring occasionally. Remove bacon from saucepan; drain drippings.

Add mushrooms and onions to same saucepan; cook on medium-high heat 10 minutes or until tender, stirring occasionally. Remove meat from marinade; discard marinade. Add meat, carrots, potatoes, tomatoes, broth and bacon to saucepan; stir.

Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 1 hour 15 minutes. Uncover; simmer an additional 15 minutes or until meat is cooked through and sauce is thickened, stirring occasionally.

Makes 8 servings, 1 1/4 cups each.