Submitted by Charlie Groskopf, Hartman, Ark.


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


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.


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