Winter Beef Stew

I found this recipe on an old Kraft calendar. It was called “Perfect Winter Beef Stew,” but I can’t verify the “perfect” yet. It’s simmering on the stove, and it does smell pretty good. Also, Jason asked me to omit the bacon (what?!?!), so I don’t think my version will be perfect anyway because everything is better with bacon (except, according to Jason only, soup).


  • 3/4 cup Italian dressing
  • 2 pounds beef for stew, cut into 1-inch chunks
  • 6 slices bacon, chopped (apparently optional)
  • 1 cup chopped onions
  • 3 cups sliced mushrooms
  • 3 cups sliced carrots
  • 3 medium potatoes, peeled, cut into large chunks
  • 1 (14 1/2-ounce) can stewed tomatoes, undrained
  • 1 (14 1/2-ounce) can beef broth


  1. Place dressing and meat in a large resealable plastic bag and refrigerate 30 minutes (or more) to marinate.
  2. Cook bacon until crisp; drain.
  3. In a large saucepan, cook onions and mushrooms on medium-high heat for 10 minutes, or until soft.
  4. Remove meat from marinade; discard marinade.
  5. Add meat, carrots, potatoes, tomatoes with their liquid, broth, and bacon to saucepan and bring to a boil.
  6. Reduce heat to low; cover and simmer 75 minutes.
  7. Simmer uncovered 15 more minutes, or until meat is tender and sauce is thickened, stirring occasionally.

3 Responses

  1. It was really tasty, even without the bacon. I did thicken it up a bit with cornstarch after we had our first servings. Definitely a keeper of a recipe.

  2. Ooh, looks good. Adeline devours veggies/meat out of stews and roasts but ignores them more or less when I steam them on their own – my guess is they’re too bland for her on their own – so I was wanting to make a big batch of stew this week. Thanks for the recipe!

    Is Italian dressing just bottled salad dressing?

  3. Ian is the same. And, yep, salad dressing.

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