Beef stew has always been a favorite “comfort” food, especially during the cold and flu season when freezing temperatures outside only add to your discomfort. Since we raised our own beef when I was a kid, beef stew was frequently on our menu and it tasted especially good after being outside in the snow sled riding all afternoon.
There’s nothing like having a “one-dish meal” when you’re in a hurry or don’t feel up to making a five-course dinner for your family. And, this take on beef stew is just the answer.
Unlike Mom’s stew, with the usual carrots, potatoes, onions and stew meat, the following recipe adds a secret ingredient, bacon, which gives it a new twist. Another reason this recipe is great is you probably have all the ingredients on hand. If you happen to be out of fresh mushrooms, though, you can use two small cans of mushrooms instead.
The recipe makes a large quantity, but it freezes well, so if you have leftovers, you can just pop it in the freezer, and later if you’re “under the weather” and don’t feel like cooking a big meal, you can just warm some up.
If you want to dress the stew up a little, serve it with some hot, fresh, homemade bread or rolls and a salad. I bet everyone will ask for seconds!
BEEF BACON STEW
3/4 cup Kraft Zesty Italian dressing
2 pounds beef stew meat, cut into 1-inch chunks or 1 1/2 pounds stir-fry beef slices
6 slices bacon, chopped
1/2 pound sliced fresh mushrooms or 2 small cans mushrooms
1 large onion, chopped
6 carrots, sliced diagonally
1 1/2 pounds potatoes, peeled and cut into large chunks
1 can (14 1/2 ounces) stewed tomatoes, undrained
1 can (14 1/2 ounces) beef broth
Salt and pepper to taste
Pour dressing over meat in resealable Ziploc bag. Seal bag and turn to evenly coat meat with dressing. Refrigerate 30 minutes to marinate.
Cook bacon in large saucepan on medium heat 5 minutes or until crisp, stirring occasionally. Use slotted spoon to remove bacon from pan, reserving drippings in pan; drain bacon on paper towels.
Add onions and mushrooms to reserved drippings; cook on medium-high heat 10 minutes or until tender, stirring occasionally. Remove meat from marinade; add to saucepan, along with carrots, potatoes, broth and bacon. Add seasonings. 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 minutes.
Note: You also may use a slow cooker. Marinate beef and then cook bacon, onions and mushrooms as directed. Remove beef from marinade and discard marinade. Add beef, bacon, onions, mushrooms and remaining ingredients to slow cooker; cover with lid. Cook on high 5 to 6 hours. Stir in 2 tablespoons flour mixed with 2 tablespoons water. Cook, covered, 15 minutes or until sauce is thickened.
Makes 8 servings, 1 1/4 cups each.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.
Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
