Prep Time:10 min |
Total Time: 2 hr 40 min | Makes: 8 servings
Ingredients:
- 1/2 cup KRAFT Zesty Italian Dressing, divided
- 1-1/2 lb. boneless beef for stew, cut into 1-inch cubes
- 1 onion, chopped
- 1 can (14-1/2 oz.) low-sodium beef broth
- 1/4 cup KRAFT Original Barbecue Sauce
- 2 Tbsp. flour
- 1 can (14-1/2 oz.) diced tomatoes, undrained
- 1-1/2 lb. yuca (cassava), peeled, cut into 1-inch pieces
- 1 lb. carrots, peeled, cut into 1-inch lengths
- 1 cinnamon stick
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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.
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.
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.
