Old-Fashioned Beef Stew

• 2 lb. boneless beef round steak, cut into 1-inch cubes
• 1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing
• 1 Tbsp. GREY POUPON Dijon Mustard
• 2 carrots, peeled, sliced
• 1 large red potato (1/2 lb.), cut into 1-inch cubes King Sooper's 5 lb For $1.88 thru 02/09
• 8 fresh mushrooms, sliced
• 4 cloves garlic, minced
• 1 can (14.5 oz.) Italian-style diced tomatoes, undrained
• 1 pkg. (12 oz.) whole wheat egg noodles, uncooked
• 1/4 cup flour
• 1/4 cup water

1. Cook meat, in batches, in nonstick skillet on medium-high heat 4 to 5 min.
2. or until evenly browned, stirring frequently.
3. Place in slow cooker.
4. Mix dressing and mustard; pour over meat.
5. Top with next 5 ingredients; cover with lid.
6. Cook on LOW 7 to 8 hours (or on HIGH 4 to 5 hours).
7. About 15 min.
8. before stew is done, cook noodles as directed on package, omitting salt.
9. Mix flour and water; stir into stew.
10. Cook, covered, 5 min.
11. or until sauce is slightly thickened; stir before serving.
12. Serve over noodles.

boneless beef round steak, poupon, carrots, red potato, mushrooms, garlic, italianstyle diced tomatoes, whole wheat egg noodles, flour, water

Taken from www.kraftrecipes.com/recipes/old-fashioned-beef-stew-118216.aspx (may not work)