Beef stew is a great dish on a cold, rainy, snowy, winter day. I add hot peppers to it and it makes me feel warm all over. Try it, you might like it, too.
2 pounds beef, such as boneless chuck eye roast, cut into 1-inch chunks
3/4 cup Italian dressing
6 slices bacon, chopped
1 large onion, chopped
3 cups sliced mushrooms
3 cups sliced carrots
3 medium potatoes, 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 beef in large resealable plastic bag. Refrigerate 30 minutes to marinate. Cook bacon in a large pot (I use cast iron Dutch oven) on medium heat 5 minutes or until crisp. Remove bacon from pot using slotted spoon. Discard bacon fat from pot. Add onion and mushrooms to pot; cook on medium-high heat 10 minutes or until softened. Remove beef from marinade, discard marinade. Add beef, carrots, potatoes, tomatoes with their liquid, broth and bacon to pot. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 1 hour and 15 minutes. Uncover, continue to simmer 15 minutes or until meat is tender and sauce is thickened, stirring occasionally.
Makes 8 servings.