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Chuckwagon Beef Stew
Chuckwagon Beef Stew

Chuckwagon Beef Stew

1 Review(s)
Cook Minutes 1 Hr 35 Min
Prep : 20 Min Cook: 1 Hr 15 Min
Savoury beef stew is ready to simmer in 10 minutes thanks to frozen vegetables and the flavourful barbecue sauce.
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
1 blade steak (1-1/2 lb./675 g), cut into 3/4-inch pieces
1 pkg. (500 g) frozen Asian-style stir-fry vegetables
1-3/4 cups 25%-less-sodium beef broth
1/3 cup Bull's-Eye Bold Original Barbecue Sauce
4 cups hot cooked long-grain white rice
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How do I make it ?
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Step 1
Heat oil in large saucepan on medium-high heat. Add meat; cook 5 min. or until evenly browned, stirring occasionally. Drain meat; return to pan.
Step 2
Add vegetables, broth and barbecue sauce; stir. Bring to boil; cover. Simmer on medium-low heat 1 hour or until meat is tender.
Step 3
Serve over rice.
Kraft Kitchen Tips!
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Prepare using your favourite Bull's-Eye Barbecue Sauce.
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Prepare using a boneless chuck steak.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
410
Calories From Fat
0
% Daily Value
Total fat 15 g
23 %
Saturated fat 5 g
25 %
Cholesterol 70 mg
Sodium 490 mg
20 %
Total carbohydrate 43 g
14 %
Dietary fibre 2 g
8 %
Sugars 10 g
Protein 26 g
Vitamin A
4 %
Vitamin C
40 %
Calcium
4 %
Iron
30 %
Servings
6 servings, 1-2/3 cups (400 mL) each
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.
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