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Old-Fashioned Beef Stew

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Old-Fashioned Beef Stew recipe
photo by:
kraft
Prep before work and come home to mouthwatering aromas and end-of-day deliciousness. Tender beef, hearty vegetables and a savory sauce top noodles for a smart, big-flavor m...read more
time
prep:
15 min
total:
8 hr 20 min
servings
total:
8 servings
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Anything Salad

What You Need

2
lb. boneless beef round steak, cut into 1-inch cubes
1/4
cup KRAFT Lite Balsamic Vinaigrette Dressing
1
Tbsp. GREY POUPON Dijon Mustard
2
 carrots, peeled, sliced
1
large red potato, cut into 1-inch cubes
8
 fresh mushrooms, sliced
4
cloves garlic, minced
1
can (14.5 oz.) Italian-style diced tomatoes, undrained
1/4
cup flour
1/4
cup water
1
pkg. (12 oz.) whole wheat egg noodles, uncooked
It's for dipping and dunking and mixing-upping. And yes, for salad too.

Make It

HEAT nonstick skillet on medium-high heat. Add meat, in batches; cook 4 to 5 min. or until evenly browned, stirring frequently. Place in slow cooker.

MIX dressing and mustard; pour over meat. Top with next 5 ingredients; cover with lid.

COOK on LOW 8 hours (or on HIGH 4 hours), cooking noodles as directed on package for the last 15 min.

MIX flour and water; stir into meat mixture. Cook, covered, 5 min. or until sauce is slightly thickened; stir before serving. Serve over drained noodles.

Kraft Kitchens Tips

Note
Serve half now, then cool remaining half and spoon into 4 freezerproof containers. Store in freezer to keep on hand for a night when you don't feel like cooking. Place in refrigerator the night before to thaw, then reheat in microwave or on the stove just before serving.
K:47034v3:118216
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