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BEEF - CHUCK - Beef Stew
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Perfect Winter Beef Stew Kraft Makes: 8 servings, 1-1/4 cups each What You Need | |
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 |
Make It
Pour dressing over stew meat in resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate.
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.
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.
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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