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
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
1/2cup PLANTERS Dry Roasted Peanuts, chopped
1/4cup chopped red peppers
2cups hot cooked spaghetti
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.
If you'd prefer, you can substitute hot, cooked rice for the spaghetti
Be the first to rate and review this recipe!
Disclaimer on Recipes:
Mt. Lookout Media / ProHuntersJournal.com has not tested all of these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, wild game, chicken or fish.