Bacon-Chili Beef Stew

 

4

slices bacon, cut into 1/2-inch pieces

1 1/2

lb lean beef stew meat (1/2-inch pieces)

1

medium onion, chopped (1/2 cup)

1/2

teaspoon seasoned salt

1/8

teaspoon pepper

2

cans (14.5 oz each) diced tomatoes with mild green chilies, undrained

1

jar (12 oz) home-style beef gravy

2

tablespoons chili sauce

4

unpeeled small red potatoes, diced (2 cups)

2

medium carrots, sliced (1 cup)

1

cup Green Giant® Valley Fresh Steamers® Niblets® frozen whole kernel corn (from 12 oz bag)

• 1 In 4-quart saucepan, cook bacon over medium heat 3 to 4 minutes, stirring frequently, until cooked but not crisp. Drain all but 2 tablespoons bacon fat from saucepan.
• 2 Add beef and onion to bacon; sprinkle with seasoned salt and pepper. Cook 4 to 6 minutes, stirring frequently, until beef is beginning to brown and onion is tender.
• 3 Stir in tomatoes, gravy and chili sauce. Heat to boiling. Add potatoes and carrots. Cover; cook over medium-low heat 50 to 60 minutes, stirring occasionally, until beef is tender.
• 4 Stir in corn. Cook uncovered 10 to 15 minutes longer, stirring occasionally, until corn is tender.