Butternut Squash Beef Stew

Ingredients

• 6 slices oscar mayer bacon cut into 1-inch pieces
• 14 oz beef broth fat-free reduced-sodium canned
• 1.5 lb beef stew meat cut into 1-inch cubes
• 2 cups broccoli florets 
• 1 lb butternut squash peeled seeded cut into 1/2-inch cubes
• 14 oz canned tomatoes diced undrained canned
• 2 Tbsp flour 
• 0.3 cup 1/4 cup kraft zesty italian dressing italian kraft

Equipment

• frying pan
• paper towels
• sauce pan
• slotted spoon

Directions

1. Cook and stir bacon in large saucepan on medium heat until crisp.
2. Remove from pan with slotted spoon; drain on paper towels.
3. Heat dressing in same pan.
4. Sprinkle meat with flour; add to pan. Cook until evenly browned, stirring occasionally.
5. Add broth and tomatoes; bring to boil, stirring occasionally. Cover; simmer on low heat 1 hour.
6. Add squash; cook 20 min.
7. Add broccoli; cook 10 min. or until meat and squash are tender.
8. Stir in bacon just before serving.