Sure, you could include potatoes along with other veggies in a beef stew. Or you could serve them on the side like this—mashed with cream cheese!
What You Need
Original recipe yields 14 servings
1 Tbsp. oil
2 lb. boneless stewing beef, cut into 1-inch chunks
1 onion, chopped
3/4 cup red wine
1 Tbsp. cornstarch
1 Tbsp. cold water
3/4 cup KRAFT Original Barbecue Sauce
3/4 cup fat-free reduced-sodium beef broth
3 carrots, peeled, cut into 1-inch pieces
1 red pepper, cut into 1-inch pieces
1-1/2 lb. potatoes, peeled, diced and cooked
1/2 cup PHILADELPHIA Cream Cheese Spread
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Let's Make It
Heat oil in large saucepan on medium-high heat. Add meat; cook 6 min. or until seared and browned, stirring occasionally. Add onions; cook 4 min. or until softened. Add wine; scrape browned bits from bottom of pan. Cook and stir 2 min.
Meanwhile, mix cornstarch and water in small bowl; add to pan. Add barbecue sauce and broth. Bring to boil; cover. Simmer on low heat 25 min. or until meat is tender. Add carrots; cook 10 min. Add peppers; cook 5 min. or until vegetables are crisp-tender.
Meanwhile, mash hot cooked potatoes with cream cheese spread until blended. Serve with stew.
Sprinkle with chopped fresh sage or thyme for extra flavor.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
14 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.