Italian Beef Stew

¾ c KRAFT Zesty Italian Dressing
2 lb beef stew meat, such as beef chuck roast, cut into 1-in. chunks
6 slices OSCAR MAYER Bacon, chopped
1 large onion, chopped
6 carrots (about 1 lb), sliced
1 ½ lb potatoes (about 3), peeled, cut into large chunks
1 14.5 oz can stewed tomatoes, undrained
1 14.5 oz can beef broth

Cook stew meat in the zesty Italian dressing in a large kettle for about 15 minutes or until beef is well browned and there is no longer any dressing in the pan (after it has all soaked into the meat).

Meanwhile, cook bacon in a large saucepan over medium heat for 5 minutes or until crisp, stirring occasionally. Use slotted spoon to remove bacon from saucepan; drain on paper towels. Add onions to saucepan; cook for 10 minutes or until tender, stirring occasionally. Add bacon, onions, carrots, potatoes, tomatoes, and broth to saucepan with meat; stir. Bring to a boil, stirring occasionally; cover. Simmer on low heat 1 ½ hours or until vegetables are tender and sauce is thickened, stirring occasionally and uncovering for the last 15 minutes.