Beef Stew with Mashed Potatoes

• 1 Tbsp. oil
• 2 lb. (900 g) boneless stewing beef, cut into 1-inch chunks
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 3/4 cup red wine
• 1 Tbsp. corn starch
• 1 Tbsp. cold water
• 3/4 cup Bull's-Eye Guinness Draught Beer Blend Barbecue Sauce
• 3/4 cup 25%-less-sodium beef broth
• 3 carrots, peeled, cut into 1-inch pieces
• 1 red pepper, cut into 1-inch pieces
• 1-1/2 lb. (675 g) potatoes, peeled, diced and cooked Safeway 2 pkg For $5.00 thru 02/09
• 1/2 cup Philadelphia Cream Cheese Product

1. Heat oil in large saucepan on medium-high heat.
2. Add beef; cook 6 min.
3. or until seared and browned, stirring occasionally.
4. Add onion and cook 4 min.
5. or until softened.
6. Add wine; scrape browned bits from bottom of pan.
7. Cook and stir 2 min.
8. Meanwhile, in small bowl mix together corn starch and water; add to pan.
9. Add barbecue sauce and broth.
10. Bring to boil; reduce to simmer, cover and cook 25 min.
11. or until beef is tender.
12. Add carrots; cook 10 min.
13. Add peppers; cook 5 min.
14. or until vegetables are crisp-tender.
15. Meanwhile, mash hot cooked potatoes with cream cheese until well blended.
16. Serve with stew.

oil, onion, red wine, corn starch, cold water, barbecue sauce, carrots, red pepper, potatoes, philadelphia cream cheese

Taken from www.kraftrecipes.com/recipes/beef-stew-mashed-potatoes-174513.aspx (may not work)