Ingredients:
1 cup fat-free reduced-sodium beef broth
1/4 cup Kraft Light Zesty Italian Dressing
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. red potatoes, quartered
4 large carrots, cut into 1-inch-thick slices
1 large onion, cut into chunks
2 slices Oscar Mayer Bacon, chopped
3 Tbsp. flour
3 Tbsp. water
Directions:
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).
Transfer meat and vegetables to serving bowl with slotted spoon; cover with foil. Set aside. 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.
Ugh, I did not like this recipe and M didn't like it either. It doesn't taste like beef stew I grew up with. It has a tangier taste and the meat was not tender after 9 - 9 1/2 hrs of cooking. I think I will find another recipe and figure out how to make the meat tender. Don't get me wrong, there were a lot of people who liked the tangy taste, it just depends on the person.
1 cup fat-free reduced-sodium beef broth
1/4 cup Kraft Light Zesty Italian Dressing
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. red potatoes, quartered
4 large carrots, cut into 1-inch-thick slices
1 large onion, cut into chunks
2 slices Oscar Mayer Bacon, chopped
3 Tbsp. flour
3 Tbsp. water
Directions:
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).
Transfer meat and vegetables to serving bowl with slotted spoon; cover with foil. Set aside. 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.
Ugh, I did not like this recipe and M didn't like it either. It doesn't taste like beef stew I grew up with. It has a tangier taste and the meat was not tender after 9 - 9 1/2 hrs of cooking. I think I will find another recipe and figure out how to make the meat tender. Don't get me wrong, there were a lot of people who liked the tangy taste, it just depends on the person.
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