Makes: Makes 8 servings, 1-1/2 cups each.

2-1/2 lb. potatoes, peeled, cut into 1/2-inch cubes
1 lb. butternut squash, peeled, cut into 1/2-inch cubes
1-1/2 qt. (6 cups) beef broth
1 lb. beef top round steak, cut into 1/2-inch cubes
1 onion, coarsely chopped
3 cloves garlic, chopped
1/4 cup KRAFT Zesty Italian Dressing
1 Tbsp. paprika
1 Tbsp. dried oregano leaves
1 tsp. pepper
1 pkg. (16 oz.) frozen mixed vegetables (peas, corn and carrots)

PLACE potatoes, squash and broth in 9-qt. stockpot. Bring to boil on medium-high heat. Simmer on low heat 10 min.

MEANWHILE, cook steak, onions and garlic in dressing in large skillet on medium-high heat 5 min. or until steak is browned, stirring occasionally. Add paprika, oregano and pepper; cook 5 min., stirring frequently.

ADD to potato mixture in stockpot; stir. Simmer 30 min., stirring occasionally. Stir in mixed vegetables; simmer an additional 10 min., stirring occasionally.

This traditional Chilean dish is often made with cochayuyo, a protein-packed dried seaweed. It is sold in bundles and is often used as a substitute for beef. It is a leafy seaweed. It's base is called "ulte" and the dried leaves are called "cochachuyo". Both parts are used in salads and fresh seafood preparations.

The Chileans like to eat this stew with a fried egg served on top!