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Prep 1hr50min
Total1hr50min
Servings6
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Ingredients
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 frozen whole kernel corn (from 12 oz bag)
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Steps
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.
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Like your chili spicy? Use tomatoes labeled “hot” instead of the mild variety.
Serve the stew with warm rolled flour tortillas and a tossed green salad.
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