Bacon-Chili Beef Stew

• 4 slices bacon, cut into 1/2 in. pieces
• 1 12 lbs lean stewing beef
• 1 medium onion, chopped
• 12 teaspoon seasoning salt
• 12 teaspoon pepper
• 2 (14 1/2 ounce) cans diced tomatoes with mild green chilies, undrained
• 1 (12 ounce) jarhome style beef gravy
• 2 tablespoons chili sauce
• 4 unpeeled small red potatoes, diced
• 2 medium carrots, sliced
• 1 cup corn

1. In 4 qt saucepan, cook bacon over medium heat 3 to 4 minutes stirring frequently until cooked but not crisp.
2. Drain all but 2 tablespoon bacon fat from saucepan.
3. Add beef and onion to bacon; sprinkle with salt and pepper.
4. Cook 4-6 minutes, stirring frequently, until beef is beginning to brown and onion is tender.
5. Stir in tomatoes, gravy and chili sauce.
6. Heat to boiling.
7. Add potatoes and carrots; cover cook over medium high heat 50-60 minutes, stirring occasionally, until beef is tender.
8. Stir in corn; cook uncovered 10-15 minutes longer, stirring occasionally until corn is tender.
9. 6 servings.

bacon, lean stewing beef, onion, salt, pepper, tomatoes, jarhome style beef gravy, chili sauce, red potatoes, carrots, corn

Taken from www.food.com/recipe/bacon-chili-beef-stew-187595 (may not work)