All Recipes

Winter Vegetable Beef Stew

Prep

0-15 mins

Total

2 HRS 15 MIN

Servings

8 Servings

Ingredients

3/4 cup

KRAFT Zesty Italian Dressing

2 lb

beef stew meat, cut into 1-inch chunks

6 slices

OSCAR MAYER Bacon, chopped

1/2 lb

sliced fresh mushrooms

1 large

onion, chopped

6 

carrots (about 1 lb.), sliced

1-1/2 lb

red potatoes (about 5), peeled, cut into large chunks

1 can

(14-1/2 oz.) stewed tomatoes, undrained

1 can

(14-1/2 oz.) beef broth

Instructions

Step 1

Pour dressing over stew meat in resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate.

Step 2

Cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Use slotted spoon to remove bacon from pan, reserving drippings in pan; drain bacon on paper towels.

Step 3

Add mushrooms and onions to reserved drippings; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove stew meat from marinade; add to saucepan with carrots, potatoes, tomatoes, broth and bacon. Discard bag and marinade.

Step 4

Bring stew to boil, stirring occasionally; cover. Simmer on low heat 1-1/2 hours or until beef is done and stew is thickened, stirring occasionally and uncovering for the last 15 min.

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