Bacon-Chili Beef Stew

  • Prep 1 hr 50 min
  • Total 1 hr 50 min
  • Servings 6

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)

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
190
% Daily Value
Total Fat
22g
33%
Saturated Fat
8g
41%
Trans Fat
1/2g
Cholesterol
80mg
27%
Sodium
1070mg
44%
Potassium
1170mg
33%
Total Carbohydrate
28g
9%
Dietary Fiber
5g
22%
Sugars
9g
Protein
31g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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