Tender chunks of butternut squash and sweet pomegranate help give this hearty beef stew its Granada-style greatness.
What You Need
Original recipe yields 6 servings
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
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Let's 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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings, 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.