September 2, 2014

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Old-Fashioned Beef Stew Print E-mail


• 2 lb. boneless beef round steak, cut into 1-inch cubes

• 1/4cup KRAFT Light Balsamic Vinaigrette Dressing

• 1Tbsp. GREY POUPON Dijon  Mustard

• 2 carrots, peeled, sliced

• 1 large red potato, cut into 1-inch cubes

• 8 fresh mushrooms, sliced 4 cloves garlic, minced

• 1 can 14.5 oz. Italian-style diced tomatoes, undrained

• 1/4 cup flour

• 1/4 cup water

• 1 pkg. 12 oz. whole wheat egg noodles, uncooked


HEAT non-stick skillet on medium-high heat. Add meat, in batches; cook 4 to 5 minutes 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 8 hours (or on HIGH 4 hours), cooking noodles as directed on package for the last 15 min.

MIX flour and water; stir into meat mixture. Cook, covered, 5 min. or until sauce is slightly thickened; stir before serving. Serve over drained noodles.

NOTE: 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.