Winter Vegetable Beef Stew

Ingredients

• 6 slices oscar mayer bacon chopped
• 2 lb beef stew meat cut into 1-inch chunks
• 14 oz beef broth canned
• 14 oz canned tomatoes undrained canned
• 1 lb carrots sliced
• 0.5 lb mushrooms fresh sliced
• 0.8 cup 3/4 cup kraft zesty italian dressing italian kraft
• 1 large onion chopped
• 1.5 lb potatoes red peeled cut into large chunks ( 5)

Equipment

• frying pan
• paper towels
• sauce pan
• ziploc bags
• slotted spoon

Directions

1. Pour dressing over stew meat in resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate.
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.
3. Add mushrooms and onions to reserved drippings; cook on medium-high heat 10 min. or until tender, stirring occasionally.
4. Remove stew meat from marinade; add to saucepan with carrots, potatoes, tomatoes, broth and bacon. Discard bag and marinade.
5. 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.