Perfect Winter Beef Stew

Recipe originally from The Kraft Kitchens. Submitted by J&K Nichols.

This recipe was from the Kraft Kitchen Callendar - January. Jon has been "assigned" to cook the recipe of the month from the callendar. This one is a keeper - a change from the traditional stew. (He added 1 bay leaf - personal preference).

Prep time: 15 minutes; Total: 2 hours 15 minutes (including marinating).

Make 8 servings, 1-1/4 cups each.

Ingredients

• 3/4 cup Kraft Italian Dressing
• 2 lb. beef for stew, such as beef chuck roast, cut into 1-inch chunks
• 6 slices Bacon, chopped
• 1 cup chopped onions (about 1 large)
• 3 cups sliced mushrooms
• 3 cups sliced carrots
• 3 medium potatoes (about 1-1/2 lb.), peeled, cut into large chunks
• 1 can (14-1/2 oz.) stewed tomatoes, undrained
• 1 can (14-1/2 oz.) beef broth

PLACE dressing and meat in large resealable plastic bag. Refrigerate 30 min. to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 min. or until crisp. Remove bacon from saucepan; drain.

ADD onions and mushrooms; cook on medium-high heat 10 min. or until softened. Remove meat from marinade; discard marinade. Add meat, carrots, potatoes, tomatoes with their liquid, the broth and bacon to saucepan. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 1 hour and 15 min.

SIMMER uncovered, 15 min. o until meat is tender and sauce is thickened, stirring occasionally.