Almost every Sunday in the winter, I make a big crock pot of soup or stew so that Bob and I have something to take to work for lunch. This is a new recipe from Kraft so we’ll see how everyone likes it.
3/4 cup Italian dressing (I like Kraft Zesty Italian)
2 pounds beef for stew, such as beef chuck roast, cut into 1″ chunks
6 slices bacon, chopped
1 cup chopped onion (about 1 large)
3 cups sliced mushrooms (yuck! left those out)
3 cups sliced carrots (I used whole baby carrots)
3 medium potatoes (about 1 1/2 pounds), peeled and cut into large chunks
1 (14 1/2 oz) can stewed tomatoes, undrained
1 (14 1/2 oz) can beef broth (I used 2)
Place dressing and beef in large resealable plastic bag and refrigerate for at least 30 minutes (I marinated over night). Cook bacon. Place all ingredients in large crock pot and cook on low for 8 hours and then on high for 1 hour, removing lid for last 30 minutes of cooking time to thicken broth.