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Spiced-Up Beef Stew 

Watch as Nikki makes a delicious Latino inspired stew. This spiced up beef stew is a savory dish you will enjoy eating and serving.
prep time
10 min
time
2 hr 40 min
servings
8 servings

what you need

  • 1/2 cup KRAFT Zesty Italian Dressing, divided
  • 1-1/2 lb.  boneless beef for stew, cut into 1-inch cubes
  • 1  onion, chopped
  • 1 can  (14-1/2 oz.) low-sodium beef broth
  • 1/4  cup KRAFT Original Barbecue Sauce
  • 2 Tbsp. flour
  • 1 can  (14-1/2 oz.) diced tomatoes, undrained
  • 1-1/2 lb. yuca (cassava), peeled, cut into 1-inch pieces
  • 1 lb. carrots, peeled, cut into 1-inch lengths
  • 1  cinnamon stick
  • 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

  • POUR 1/4 cup dressing over meat in glass or plastic bowl; stir to evenly coat. Refrigerate 30 min. to marinate, stirring after 15 min.
  • HEAT 1 Tbsp. dressing in Dutch oven or large deep skillet on medium-high heat. Add half the meat; cook 8 min. or until evenly browned, stirring occasionally. Remove meat from pan. Repeat with 1 Tbsp. of the remaining dressing and remaining meat.
  • COOK and stir onions in remaining dressing in same pan 2 to 3 min. or until crisp-tender. Mix broth, barbecue sauce and flour with whisk until blended. Add to skillet with meat, tomatoes, yuca, carrots and cinnamon stick; stir. Bring to boil; cover. Simmer on medium-low heat 2 hours or until meat is tender. Discard cinnamon stick. Serve stew topped with sour cream.

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