KraftRecipes.com
Print PageClose Window

Product Recall: Voluntary recall of 260 cases of Velveeta Original Pasteurized Recipe Cheese Products. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Main dishes

Granada-Style Stew

Granada-Style Stew recipe
photo by:kraft
time
prep:
30 min
total:
2 hr
servings
total:
6 servings, 1 cup each
Magazine Acquisition

What You Need

1/2
cup  KRAFT Zesty Italian Dressing, divided
1-1/2
lb.  boneless beef stew meat, cut into bite-size pieces
1
Tbsp.  flour
1/2
tsp.  ground cumin
1/2
tsp.  ground red pepper (cayenne)
1
cup  beef broth
1
cup  water
1
 butternut squash (1 lb.), peeled, seeded and cut into 1-1/2-inch chunks
1
 pomegranate, halved, seeded
3
 poblano chiles, roasted, cleaned, seeded and cut into strips

Make It

HEAT 1/4 cup dressing in Dutch oven or large deep saucepan. Add meat; cook 7 to 8 min. or until evenly browned, stirring occasionally. Add flour, cumin and red pepper; cook 4 min., stirring constantly. Stir in beef broth and water; bring to boil. Simmer on medium-low heat 1-1/2 hours or until meat is tender.

MEANWHILE, about 30 min. before meat is done, heat oven to 400°F. Toss squash with remaining dressing in shallow pan. Bake 20 min. or until squash is tender.

RESERVE 1/4 cup pomegranate seeds for garnish. Blend remaining seeds in blender until smooth; drain. Add to meat mixture with squash and chiles; stir. Simmer 5 min. or until heated through, stirring frequently. Serve topped with reserved pomegranate seeds.

Kraft Kitchens Tips

How to Roast, Peel and Seed Poblano Chiles
Place chiles on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally. Place hot chiles in resealable plastic bag; seal bag. Let stand 10 min. Remove chiles from bag. Place chiles under cold running water and remove peels, being careful not to break the skins. To remove the seeds, make vertical cut in each chile. Remove small cluster of seeds attached to the base.
Food Facts
Native from Iran to the Hilamalyas, pomegranates were introduced to California by the Spanish in 1769. Pomegranates can be stored at temperatures between 32°F and 41°F for up to 7 months. The pomegranate seeds can be eaten as fruit or pressed to make juice.
Beef Cuts for Stews
Almost all cuts from the chuck or round sections of the animal are suitable for stews.
K:44464v0E:65892
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email