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Search by meal occasion |
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1
cup
fat-free reduced-sodium
beef broth
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1/4
cup
KRAFT Light Zesty Italian Dressing
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1/4
cup
KRAFT Original Barbecue Sauce
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1
tsp.
dried oregano leaves
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1
lb.
boneless
beef chuck for stew, cut into 1-1/4-inch cubes
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1
lb.
red potatoes, quartered
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4
large
carrots, cut into 1-inch-thick slices
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1
large
onion, cut into chunks
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2
slices
OSCAR MAYER Bacon, chopped
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3
Tbsp.
flour
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3
Tbsp.
water
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MIX broth, dressing, barbecue sauce and oregano in slow cooker. Add all remaining ingredients except flour and water; toss to coat. Cover with lid. Cook on LOW for 8 to 9 hours (or on HIGH for 4 to 5 hours).
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TRANSFER meat and vegetables to serving bowl with slotted spoon; cover with foil. Set aside.
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MIX flour and water until well blended. Stir into juices in slow cooker; cover. Cook on HIGH for 15 min. or until sauce is slightly thickened. Spoon over meat and vegetables.
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