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.

Charlie GroskopfRecipesArkansas,Beef,Charlie Groskopf,Hartman,main dish,Winter Beef StewSubmitted 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...The Ozarks' most read farm newspaper, reaching more than 58,000 readers in Missouri, Arkansas and Oklahoma