Granada-Style Stew

• 1/2 cup KRAFT Zesty Italian Dressing, divided
• 1-1/2 lb. boneless beef stew meat, cut into bite-size pieces Safeway 1 lb For $5.49 thru 02/09
• 1 Tbsp. flour
• 1/2 tsp. ground cumin
• 1/2 tsp. ground red pepper (cayenne)
• 1 cup beef broth
• 1 cup water
• 1 butternut squash (1 lb.), peeled, seeded and cut into 1-1/2-inch chunks
• 1 pomegranate, halved, seeded
• 3 poblano chiles, roasted, cleaned, seeded and cut into strips

1. Heat 1/4 cup dressing in Dutch oven or large deep saucepan.
2. Add meat; cook 7 to 8 min.
3. or until evenly browned, stirring occasionally.
4. Add flour, cumin and red pepper; cook 4 min., stirring constantly.
5. Stir in beef broth and water; bring to boil.
6. Simmer on medium-low heat 1-1/2 hours or until meat is tender.
7. Meanwhile, about 30 min.
8. before meat is done, heat oven to 400F.
9. Toss squash with remaining dressing in shallow pan.
10. Bake 20 min.
11. or until squash is tender.
12. Reserve 1/4 cup pomegranate seeds for garnish.
13. Blend remaining seeds in blender until smooth; drain.
14. Add to meat mixture with squash and chiles; stir.
15. Simmer 5 min.
16. or until heated through, stirring frequently.
17. Serve topped with reserved pomegranate seeds.

italian dressing, boneless beef stew meat, flour, ground cumin, ground red pepper, beef broth, water, butternut, pomegranate, chiles

Taken from www.kraftrecipes.com/recipes/granada-style-stew-65892.aspx (may not work)