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Main dishes

Beef Stew

photo by:kraft
10 min
1 hr 30 min
6 servings, 1 cup stew and 5 crackers each

What You Need

lb.  boneless beef top round steak, cut into 1-inch cubes
cup  flour
Tbsp.  oil, divided
can  (14-1/2 oz.) beef broth
can  (14-1/2 oz.) stewed tomatoes, undrained
bag  (16 oz.) frozen mixed vegetables
 Saltine crackers

Make It

COAT steak with flour; shake off excess. Heat 1 Tbsp. of the oil in large heavy saucepan on medium-high heat. Add 1/3 of the steak; cook 5 to 7 min. or until evenly browned, stirring frequently. Remove steak from saucepan to large bowl. Repeat with remaining oil and steak.

RETURN all steak to saucepan. Add broth and tomatoes with their liquid. Bring to boil; cover. Reduce heat to medium-low; simmer 1 hour.

STIR in vegetables. Return to boil. Reduce heat to medium-low; simmer 15 min. or until steak is tender. Serve with the crackers.

Kraft Kitchens Tips

Make Ahead
Prepare as directed; cool completely. Pour into a freezer-weight resealable plastic bag. Freeze up to 3 months. Thaw in refrigerator, then pour into saucepan. To reheat, cook on medium heat 20 min. or until heated through, stirring occasionally.
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