Prep before work and come home to end-of-day deliciousness! Beef, veggies and savory sauce top noodles for a slow-cooker stew you'll make again—and again!
What You Need
Original recipe yields 8 servings
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 (1/2 lb.), cut into 1-inch cubes
8 fresh mushrooms, sliced
4 cloves garlic, minced
1 can (14.5 oz.) Italian-style diced tomatoes, undrained
1 pkg. (12 oz.) whole wheat egg noodles, uncooked
1/4 cup flour
1/4 cup water
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Let's Make It
Cook meat, in batches, in nonstick skillet on medium-high heat 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 7 to 8 hours (or on HIGH 4 to 5 hours). About 15 min. before stew is done, cook noodles as directed on package, omitting salt.
Mix flour and water; stir into stew. Cook, covered, 5 min. or until sauce is slightly thickened; stir before serving. Serve over noodles.
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.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 1g
Total Carbohydrates 41g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.