Friday, October 31, 2008

Beef Stew

Remember how cold it was last Wednesday? Didn't it actually get to 32 that morning? This is my favorite beef stew. It isn't very gravy like but it is delicious. The recipe is courtesy of Kraft.

Perfect Winter Beef Stew
"With only a few simple ingredients, this foolproof hearty dish is guaranteed to become a favorite winter staple."
Serving Size : 8 Preparation Time :0:15 Total time: 2 hours

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Italian Salad Dressing
2 lb. Chuck Roast -- cubed
4 Slices Bacon -- chopped
3 cups mushrooms -- sliced
1 medium onion -- chopped
6 Medium Carrots -- sliced
4 Medium potatoes -- peeled, cut into large chunks (about 4 cups)
1 can Canned Tomatoes -- diced, undrained
14 1/2 ounces water
1 teaspoons Beef Bouillon

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.

"10 Cups"

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Per Serving: 443 Calories; 30g Fat (61.1% calories from fat); 22g Protein; 22g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol; 334mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat.

NOTES : Jazz It Up
Add 1/2 tsp. dried thyme leaves with the broth for extra flavor.

Prepare as directed, using Light Italian Reduced Fat Dressing.

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