This is an asian inspired twist on a venison stew. Pan roasted pineapple adds a delicious natural sweetness to it. Enjoy!

Time: 2 hrs and 10 mins   •   Prep Time: 10 min   •   Cook Time: 2 hrs
Serving Size: Makes 5, 1-cup servings

Ingredients

2Tbsp. KRAFT Zesty Italian Dressing
3cups bite-size fresh pineapple chunks
6 serrano chiles, stemmed, seeded and finely chopped
1lb. beef stew meat
1can (14-1/2 oz.) fat-free reduced-sodium beef broth
1/4cup lite soy sauce
3Tbsp. cornstarch
3Tbsp. water
1/2cup PLANTERS Dry Roasted Peanuts, chopped
1/4cup chopped red peppers
2cups hot cooked spaghetti

Directions

First heat the dressing in large skillet on medium-high heat. Add pineapple and chiles then cook 3 to 5 minutes or until lightly browned, stirring occasionally. Add your stew meat; cook and stir 5 min. or until browned.

Stir in your broth and soy sauce. Bring it all to boil; cover. Simmer on low heat for 1 hour or until meat is tender, stirring occasionally.

Mix cornstarch and water together. Add to meat mixture along with nuts and peppers; mix well. Bring to boil; simmer 1 to 2 min. or until thickened, stirring constantly. Serve over spaghetti.

Tips

If you'd prefer, you can substitute hot, cooked rice for the spaghetti