Monday, January 24, 2011

Easy Slow Cooker Beef Stew


1 cup fat-free reduced-sodium beef broth
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1/4 cup KRAFT Original Barbecue Sauce
1 tsp. dried oregano leaves
1 lb. boneless beef chuck for stew, cut into 1-1/4-inch cubes
1 lb. small red potatoes (about 8), cut into bite-size pieces
4 large carrots, cut into 1-inch-thick slices
1 large onion, cut into bite-size pieces
2 slices OSCAR MAYER Bacon, chopped
3 Tbsp. flour
1/4 cup water
Make It

MIX first 4 ingredients in slow cooker. Add all remaining ingredients except flour and water; toss to coat. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).

TRANSFER meat and vegetables to serving bowl with slotted spoon; cover with foil.

MIX flour and water until well blended. Whisk into juices in slow cooker; cover. Cook on HIGH 15 min. or until sauce is slightly thickened. Spoon over meat and vegetables.

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