Veggie Beef Stew

• 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

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.

allpurpose, promise buttery spread, red wine, tomatoes, zucchini, carrots, onions, mushrooms, beef broth, cornmeal

Taken from www.yummly.com/recipe/Veggie-beef-stew-304541 (may not work)