• 8servings
  • 160minutes
  • 320calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Silicon, Calcium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/2 cup KRAFT Zesty Italian Dressing , divided

  2. 1-1/2 lb. boneless beef for stew, cut into 1-inch cubes

  3. 1 onion , chopped

  4. 1 can (14-1/2 oz.) low-sodium beef broth

  5. 1/4 cup KRAFT Original Barbecue Sauce

  6. 2 Tbsp. flour

  7. 1 can (14-1/2 oz.) diced tomatoes , undrained

  8. 1-1/2 lb. yuca (cassava) , peeled, cut into 1-inch pieces

  9. 1 lb. carrot s, peeled, cut into 1-inch lengths

  10. 1 cinnamon stick

  11. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Instructions Jump to Ingredients ↑

  1. POUR 1/4 cup dressing over meat in glass or plastic bowl; stir to evenly coat. Refrigerate 30 min. to marinate, stirring after 15 min.

  2. HEAT 1 Tbsp. dressing in Dutch oven or large deep skillet on medium-high heat. Add half the meat; cook 8 min. or until evenly browned, stirring occasionally. Remove meat from pan. Repeat with 1 Tbsp. of the remaining dressing and remaining meat.

  3. COOK and stir onions in remaining dressing in same pan 2 to 3 min. or until crisp-tender. Mix broth, barbecue sauce and flour with whisk until blended. Add to skillet with meat, tomatoes, yuca, carrots and cinnamon stick; stir. Bring to boil; cover. Simmer on medium-low heat 2 hours or until meat is tender. Discard cinnamon stick. Serve stew topped with sour cream.


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