- 2pounds boneless beef arm pot roast, trimmed of fat and cut into 1-inch pieces
- 1tablespoon canola oil
- 2cups halved cremini or button mushrooms
- 4 mediumcarrots, cut into 1-inch pieces
- 1pound round red potatoes, cut into 1-inch pieces
- 2 mediumparsnips, cut into 1-inch pieces
- 2 stalkscelery, cut into 1-inch pieces
- 1cup frozen pearl onions
- 3 clovesgarlic, minced
- 1tablespoon snipped fresh rosemary or 1 1/2 teaspoons dried rosemary, crushed
- 4cups lower-sodium beef broth
- 1/3 cup red wine or pomegranate juice
- 3/4 cup light sour cream
- 1 clovegarlic, minced
- 2teaspoons snipped fresh thyme
MethodUsing a slotted spoon, transfer meat to a 5- to 6-quart slow cooker. Add mushrooms, carrots, potatoes, parsnips, celery, onions, 3 minced cloves garlic, and rosemary. Pour broth over all.
Give oven-baked potatoes a flavorful kick by crowning them with green onions, cilantro & cumin. Enjoy our Oven-Baked Potatoes with Spiced Sour Cream.
- 8 medium baking potatoes
- 1 cupBREAKSTONE'S or KNUDSEN Sour Cream
- 3 green onions, chopped
- 1 Tbsp. mincedcilantro
- 1/2 tsp.ground cumin
- Preheat oven to 400°F.Prick potatoes in several places with fork.Bake 1 hour or until tender.
- Meanwhile, mix remaining ingredients until well blended; cover.Refrigerate until ready to use.
- Split potatoes.Serve topped with the sour cream mixture.
Go for the garlic with our Chicken Breasts in Sour Cream Sauce! Use this Chicken Breasts in Sour Cream Sauce for an entrée that's ready in under an hour.
- 1/4 cupflour
- 1/4 tsp.pepper
- 4 smallbone-in chicken breasts (1-1/2 lb.)
- 2 Tbsp.butter or margarine
- 1 tomato, seeded, chopped
- 2 Tbsp.Tomato Sauce
- 2 clovesgarlic, minced
- 1/2 cupfat-free reduced-sodium chicken broth
- 1/2 cupBREAKSTONE'S or KNUDSEN Sour Cream
- Mix flour and pepper in shallow dish.Add chicken; turn to evenly coat both sides of each breast. Gently shake off excess flour mixture.
- Melt butter in large skillet on medium-high heat.Add chicken; cook 10 to 12 min. on each side or until done (165°F).Transfer chicken to platter; cover to keep warm.
- Add tomatoes, tomato sauce and garlic to skillet; cook 3 min. or until heated through, stirring frequently.Stir in broth; bring to boil.Simmer on medium-low heat 3 min., stirring frequently.Whisk in sour cream; cook and stir 2 min. or until heated through.(Do not let sauce come to boil.)Spoon over chicken.
Sure, you could include potatoes along with other veggies in a beef stew. Or you could serve them on the side like this—mashed with cream cheese!
- 1 Tbsp.oil
- 2 lb.boneless stewing Beef, cut into 1-inch chunks
- 1 onion, chopped
- 3/4 cupRed Wine
- 1 Tbsp.cornstarch
- 1 Tbsp. cold water
- 3/4 cupKRAFT Original Barbecue Sauce
- 3/4 cupfat-free reduced-sodium beef broth
- 3 carrots, peeled, cut into 1-inch Pieces
- 1 Red Pepper, cut into 1-inch pieces
- 1-1/2 lb.potatoes, peeled, diced and cooked
- 1/2 cupphiladelphia Cream Cheese spread
- Heat oil in large saucepan on medium-high heat.Add meat; cook 6 min. or until seared and browned, stirring occasionally.Add onions; cook 4 min. or until softened.Add wine; scrape browned bits from bottom of pan.Cook and stir 2 min.
- Meanwhile, mix cornstarch and water in small bowl; add to pan.Add barbecue sauce and broth.Bring to boil; cover.Simmer on low heat 25 min. or until meat is tender.Add carrots; cook 10 min.Add peppers; cook 5 min. or until vegetables are crisp-tender.
- Meanwhile, mash hot cooked potatoes with cream cheese spread until blended.Serve with stew.