Submitted by Charlie Groskopf, Hartman, Ark.
INGREDIENTS:
3/4 C Italian dressing
2 pounds beef chuck roast, cut into 1-inch chunks
6 slices bacon, chopped
1 C onion, chopped
3 C sliced mushrooms
3 C sliced carrots
3 medium potatoes, peeled and cut into large chunks
1 can stewed tomatoes, undrained
1 can beef broth
DIRECTIONS:
Place dressing and meat in a large resealable plastic bag, refrigerate for 30 minutes. Meanwhile, cook bacon in a large pan on medium heat for 5 minutes or until crisp. Remove bacon from saucepan, drain. Add onions and mushrooms; cook on medium-high heat until softened. Remove meat from marinade, discarding marinade. Add meat, carrots, potatoes, tomatoes, broth and bacon to pot. Bring to a boil, stirring occasionally. Reduce heat to low, lower and simmer one hour and 15 minutes.
