Veggie Beef Stew

Name: Veggie Beef Stew
Ingredients: 1 pound beef boneless chuck steak; 1/4 cup all-purpose flour; 2 tablespoons promise buttery spread; 3/4 cup dry red wine or fat free reduced sodium beef broth; 14 1/2 ounces diced tomatoes; 2 zucchini large, cut into chunks (about 4 cups); 2 cups carrots sliced; 1 onions; 10 ounces mushrooms quartered; 14 1/2 ounces beef broth fat free reduced sodium; 2 tablespoons cornmeal

11 ingredients

4 steps

Ingredients

1 pound beef boneless chuck steak
1/4 cup all-purpose flour
2 tablespoons promise buttery spread
3/4 cup dry red wine or fat free reduced sodium beef broth
14 1/2 ounces diced tomatoes
2 zucchini large, cut into chunks (about 4 cups)
2 cups carrots sliced
1 onions
10 ounces mushrooms quartered
14 1/2 ounces beef broth fat free reduced sodium
2 tablespoons cornmeal

Directions

1

Toss beef with flour in large bowl or resealable plastic bag; set aside.
2

Melt Promise(R) Buttery Spread in 5-quart nonstick saucepot over medium-high heat and brown beef. Add wine, scraping brown bits from bottom of saucepan.
3

Stir in broth, tomatoes, zucchini, carrots, onion and mushrooms. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 1-1/2 hours or until beef is tender.
4

Stir in 2 tablespoons cornmeal and cook, stirring occasionally, 2 minutes or until thickened.