Winter Beef Stew
Save this Recipe
Featured in Cookbooks
Winter Beef Stew
This is one of our favorite beef stews. As the title suggests, it's usually a hardy, cold weather dish, but it's good any time.
- ¾
- 2
- 6
- 1
- 3
-
3
cups sliced carrots
-
3
med potatoes, cut into large chunks
-
1
can (14 ½ oz) stewed tomatoes, undrained
- 1
Place dressing and meat in a large resealable plastic bag. Refrigerate 30 minutes to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 minutes or until crisp. Remove bacon from saucepan and drain.
Add onions and mushrooms; cook on medium high heat 10 minutes or until softened. Remove meat from marinade. Discard marinade. Add meat, carrot, 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 minutes.
Simmer uncovered 15 minutes or until meat is tender and sauce is thickened, stirring occasionally.
Sign-in to comment on this recipe.
The Cook
Recipe Roll
- Julia Child's French Chocolate Mousse
- Chili's Chili
- Winter Beef Stew
- Polish Cabbage Soup
- Spanish Rice
