Tuesday, January 15, 2008

Kath's Jan pic'

I know this isnt a chili or a soup...but its close...I decided to make a yummy beef stew. I got the recipe from Kraft foods, and wow, it was so easy. The prep time was nothing...just cutting up the potato's, veggies and letting the meat marrinade. I didnt have a chance to try it last night..it didnt finish cooking until almost 8:30, but I gave some to my brother and he called and told me it was excellent!! I brought some in for lunch today, so I'll see for myself at lunch time. Heres the recipe:

Prep Time:15 min
Total Time:2 hr 15 min
Makes:8 servings, 1-1/4 cups each
3/4 cup KRAFT Zesty Italian Dressing
2 lb. beef for stew, such as beef chuck roast, cut into 1-inch chunks
6 slices OSCAR MAYER Bacon, chopped
3 cups sliced mushrooms
1 cup chopped onions (about 1 large)
3 cups sliced carrots (about 6 medium)
1-1/2 lb. potatoes, peeled, cut into large chunks (about 4 cups)
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 can (14-1/2 oz.) beef broth
POUR dressing over meat in large resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Remove bacon from saucepan; drain drippings.
ADD mushrooms and onions to same saucepan; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove meat from marinade; discard marinade. Add meat, carrots, potatoes, tomatoes, broth and bacon to saucepan; stir.
BRING to boil, stirring occasionally. Reduce heat to low; cover and simmer 1 hour 15 min. Uncover; simmer an additional 15 min. or until meat is cooked through and sauce is thickened, stirring occasionally.

No comments:


Related Posts with Thumbnails