Perfect Winter Beef Stew

READY IN: 2hrs 15mins
Recipe by traveling baker

with only a few ingredients, this foolproof hearty dish is guaranteed to become a favorite winter staple. It fills you up in way that you are not too full or a little bit hungry.

Top Review by Debbb

This recipe is nearly the same as a recipe of the same name I found in the Kraft What's Cooking magazine, Winter 2006 edition - the only difference was the addition of 1 1/2 pounds of potatoes cut into large chunks. Although this is a nice recipe, it lacks a little bit of flavour - maybe some garlic salt or basil would perk it up.

Ingredients Nutrition

  • 34 cup kraft Italian dressing
  • 2 lbs beef stew meat, such as beef chuck roast, cut into 1-inch chunks
  • 6 slices oscar mayer bacon, chopped
  • 1 cup chopped onion (about 1 large)
  • 3 cups sliced mushrooms
  • 3 cups sliced carrots
  • stewed tomatoes, undrained
  • 1 (14 1/2 ounce) can beef broth


  1. Place dressing and meat in large resealable plastic bag. Refrigerate 30 minutes to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 minutes, or until crisp. Remove bacon from saucepan: drain.
  2. Add onions and mushrooms; cook on medium-high heat 10 minutes., or until softened. remove meat from marinade; discard marinade. add meat, carrots, potatoes, tomatoes with their liquid, the broth and bacon to saucepan. Bring to boil, stirring occasionally. Reduce hear to low; cover and simmer 1 hour and 15 minutes.
  3. Simmer uncovered, 15 minutes or until meat is tender and sauce is thickened, stirring occasionally.

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