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.
1 comment:
I'm a HUGE fan of KRAFT, too. Just about all the new recipes I dare to try come from Kraft. I get the magazine in the mail and can make a new meal that very night. All the ingredients required seem to be the kind I already have around he house anyway. It's never anything overblown or that takes too long to make. They're the perfect kind of recipes for a girl like me.
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