Beef and Pineapple Stew

By Tonya_Speed

NUTRITION per serving: Per Serving: 673 Calories; 17g Fat; 35g Protein; 94g Carbohydrate; 4g Dietary Fiber; 52mg Cholesterol; 660mg Sodium. Exchanges: 5 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat. Points: 14

Ingredients

• 2 1/2 tablespoons light Italian salad dressing
• 3 1/2 cups pineapple chunks in water
• 7 Serrano chilies, stemmed, seeded and finely chopped
• 1 1/4 pounds beef stew meat
• 17.5 ounces low sodium beef broth
• 1/3 cup low sodium soy sauce
• 3 1/2 tablespoons cornstarch
• 3 1/2 tablespoons water
• 1/2 cup dry roasted peanuts, chopped
• 1/3 cup chopped red bell pepper
• 3 cups cooked brown rice

Details

Servings 6
Adapted from SavingDinner.com

Preparation

Step 1

DO-AHEAD TIP: Cook brown rice according to package directions.

Heat the salad dressing in a large skillet with a tight-fitting lid over medium-high heat; add pineapple and chilies; cook for 3 to 5 minutes or until lightly browned, stirring occasionally. Add meat; cook and stir for 5 minutes or until browned. Stir in broth and soy sauce. Bring to a boil then reduce heat, cover and simmer for 1 hour or until meat is fork-tender, stirring occasionally. In a cup, combine cornstarch and water; add to meat mixture along with nuts and bell pepper; blend well. Bring to boil then reduce heat and simmer for 1 to 2 minutes or until thickened, stirring constantly. Serve over hot brown rice.

SERVING SUGGESTION: Serve steamed broccoli on the side.
VEGETARIAN: Use a vegetarian beef substitute and use vegetable broth.
KOSHER: Make sure beef is certified kosher.