Butternut Squash Beef Stew

• 6 slices OSCAR MAYER Bacon, chopped Rite Aid 2 For $7.00 thru 02/06
• 1/4 cup KRAFT Zesty Italian Dressing
• 1-1/2 lb. beef stew meat, cut into 1-inch pieces
• 2 Tbsp. flour
• 1 can (14-1/2 oz.) reduced sodium fat-free reduced-sodium beef broth
• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 lb. butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 cups)
• 2 cups broccoli florets

1. Cook and stir bacon in large saucepan on medium heat until crisp; drain.
2. Discard drippings.
3. Add dressing to saucepan.
4. Sprinkle meat with flour; add to saucepan.
5. Cook on medium heat 10 min.
6. or until evenly browned, stirring occasionally.
7. Add broth and tomatoes; bring to boil, stirring occasionally.
8. Cover; simmer on low heat 1 hour.
9. Add squash; stir.
10. Cook, covered, 20 min.
11. Stir in broccoli; cook, covered, 10 min.
12. or until meat is done and squash is tender.
13. Stir in bacon just before serving.

bacon, italian dressing, beef stew meat, flour, beef broth, tomatoes, butternut squash, broccoli florets

Taken from www.kraftrecipes.com/recipes/butternut-squash-beef-stew-108279.aspx (may not work)