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Main dishes

Butternut Squash Beef Stew

Butternut Squash Beef Stew recipe
photo by:kraft
Browned cubes of beef, crispy chopped bacon and tender chunks of butternut squash give this hearty and easy-to-make stew its meaty, creamy appeal.
15 min
2 hr
6 servings
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What You Need

slices  OSCAR MAYER Bacon, chopped
cup  KRAFT Zesty Italian Dressing
lb.  boneless beef for stew, cut into 1-inch cubes
Tbsp.  flour
can   (14-1/2 oz.) reduced-sodium beef broth
can   (14-1/2 oz.) diced tomatoes, undrained
 butternut squash (1 lb.), peeled, seeded and cut into 1/2-inch cubes (about 3 cups)
cups  broccoli florets

Make It

COOK bacon in large saucepan on medium heat 5 min. or until crisp; drain.

ADD dressing to saucepan. Sprinkle meat with flour; add to saucepan. Cook on medium heat until evenly browned, stirring occasionally. Add broth and tomatoes; bring to boil, stirring occasionally. Cover; simmer on low heat 1 hour. Add squash; cook, covered, 20 min. Add broccoli; cook 10 min. or until meat and squash are tender.

STIR in bacon just before serving.

Kraft Kitchens Tips

Special Extra
For a touch of heat, add 1/2 tsp. each crushed red pepper and ground black pepper to saucepan with the squash.
Selecting and Preparing Butternut Squash
Butternut squash has a smooth beige skin with slightly bulbous base. Typically weighing between 2 and 3 lb., this winter squash has an orange-yellow flesh with a sweet, slightly nutty flavor. To prepare, simply cut off both ends of the squash and peel before cutting squash lengthwise in half. Scoop out and discard the seeds and stringy fibers, then cut squash into cubes or slices as desired. If desired, squash can be cut up in advance. Store in tightly covered container in refrigerator up to 24 hours before using as desired.
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