BEEF STEW WITH MASHED POTATOES

Beef Stew with Mashed Potatoes image

Sure, you could include potatoes along with other veggies in a beef stew. Or you could serve them on the side like this-mashed with cream cheese!

Provided by My Food and Family

Categories Home

Time 1h

Yield 14 servings, 1 cup each

Number Of Ingredients 12

Ingredients

1 Tbsp. oil
2 lb. boneless stewing beef, cut into 1-inch chunks
1 onion, chopped
3/4 cup red wine
1 Tbsp. cornstarch
1 Tbsp. cold water
3/4 cup KRAFT Original Barbecue Sauce
3/4 cup fat-free reduced-sodium beef broth
3 carrots, peeled, cut into 1-inch pieces
1 red pepper, cut into 1-inch pieces
1-1/2 lb. potatoes, peeled, diced and cooked
1/2 cup PHILADELPHIA Cream Cheese Spread

Steps:

Heat oil in large saucepan on medium-high heat. Add meat; cook 6 min. or until seared and browned, stirring occasionally. Add onions; cook 4 min. or until softened. Add wine; scrape browned bits from bottom of pan. Cook and stir 2 min.
Meanwhile, mix cornstarch and water in small bowl; add to pan. Add barbecue sauce and broth. Bring to boil; cover. Simmer on low heat 25 min. or until meat is tender. Add carrots; cook 10 min. Add peppers; cook 5 min. or until vegetables are crisp-tender.
Meanwhile, mash hot cooked potatoes with cream cheese spread until blended. Serve with stew.

Nutrition Facts : Calories 240, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 250 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 8 g, Protein 18 g