2 pounds stew beef
3/4 cup Italian dressing
6 slices bacon
1 large onion
3 cups sliced carrots
3 medium potatoes, peeled and cut into large chunks
2 cups frozen lima beans
1 cup frozen corn
1 (14 1/2-ounce) can stewed tomatoes
1 (14 1/2-ounce) beef broth
Cut beef into even 1-inch chunks. Place dressing and beef into a large resealable plastic bag. Refrigerate 30 minutes to marinate.
Cook bacon in a large pot on medium until crisp. Remove and drain on paper towels. Crumble when cool. Drain bacon drippings from pot. Add onion and cook over medium heat until softened. Remove beef from bag and discard marinade.
Add beef, carrots, potatoes, lima beans, corn, tomatoes and their liquid, broth, and bacon to pot. Bring to a boil, stirring occasionally. Reduce heat to low. Cover and simmer 1 hour and 15 minutes or until meat is tender and sauce is thickened, stirring occasionally. Makes 8-10 servings.