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4 servings, 1-3/4 cups (425 mL) each
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The flavour of this satisfying stew improves when made ahead of time. Cook as directed; cool, then refrigerate up to 24 hours. Reheat just before serving.
Serve with hot cooked brown rice.
Toss meat with flour until evenly coated. Heat 1 tsp. oil in Dutch oven or large deep skillet on medium heat. Add half the meat; cook 5 min. or until evenly browned, stirring occasionally. Transfer meat to large bowl. Repeat with additional 1 tsp. oil and remaining meat. Add to meat in bowl. Add dressing to pan with onions and garlic; cook and stir on medium heat 4 to 5 min. or until onions are crisp-tender. Stir in broth; cook 2 min., stirring frequently to scrape browned bits from bottom of pan. Add tomatoes and meat; stir. Cover; simmer on medium-low heat 1-1/2-hours or until meat is tender. Stir in potatoes and zucchini; simmer, covered, 30 min. or until potatoes are tender. Stir in basil; cook 1 min.
The sweet potatoes per serving in this flavourful stew recipe provide an excellent source of both vitamins A and C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this on the stovetop, since I don't have a slow cooker. It was really delicious. I thought that a 28-oz can of tomatoes was too much tomato and also took into account the reviews regarding this, so I just used some leftover diced tomatoes that I had on the fridge. Other than that the things I did differently were, 3 garlic cloves instead of 4, Tuscan dressing because that is what I had on hand, and dried basil because I didn't have any fresh, and I finished it with a little salt and pepper. I only cooked the meat for about an hour (30 minutes with the tomatoes and other 30 with the potatoes) and it came tender as butter. I will definitely do it again, highly recommend it!
Amazing flavor yet simple to make! my whole family loved it!
What a nice change from my usual beef stew recipes! I marinated my beef chunks in the salad dressing overnight rather than add to crockpot. Instead of using sweet potatoes, I used 1 small diced rutabaga. I didn't find the stew too salty even though I used a regular can of salted diced tomatoes. Very hearty....perfect for a cool autumn night.