Winter Vegetable Beef Stew

INGREDIENTS:

• 3/4 cup KRAFT Zesty Italian Dressing
• 2 lb beef stew meat, cut into 1-inch chunks
• 6 slices OSCAR MAYER Bacon, chopped
• 1/2 lb sliced fresh mushrooms
• 1 large onion, chopped
• 6  carrots (about 1 lb.), sliced
• 1-1/2 lb red potatoes (about 5), peeled, cut into large chunks
• 1 can (14-1/2 oz.) stewed tomatoes, undrained
• 1 can (14-1/2 oz.) beef broth

DIRECTIONS:

1. Pour dressing over stew meat in resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate.
   
2. Cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Use slotted spoon to remove bacon from pan, reserving drippings in pan; drain bacon on paper towels.
3. Add mushrooms and onions to reserved drippings; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove stew meat from marinade; add to saucepan with carrots, potatoes, tomatoes, broth and bacon. Discard bag and marinade.
4. Bring stew to boil, stirring occasionally; cover. Simmer on low heat 1-1/2 hours or until beef is done and stew is thickened, stirring occasionally and uncovering for the last 15 min.

This recipe was used with permission from Kraft Foods.