Slow-Cooker Beef Stew

By Thom7747

Cool any leftovers, then place in airtight container. Freeze up to 3 months. Thaw overnight in refrigerator before reheating to serve.

Ingredients

• 2-1/2 lb. boneless beef chuck roast, cut into 1-inch chunks
• 1/4 cup A.1. Dry Rubs Garlic & Classic Herb
• 2 lb. red potatoes (about 6), cut into 1-inch chunks
• 8 large carrots, cut into 1-inch-thick slices
• 4 cloves garlic, minced
• 1 can (14-1/2 oz.) fat-free reduced-sodium beef broth
• 1/2 cup KRAFT Zesty Italian Dressing
• 1/3 cup flour
• 1/3 cup water

Preparation

Step 1

TOSS meat with Dry Rubs; place in slow cooker. Add all remaining ingredients except flour and water; stir gently. Cover with lid.

COOK on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).

MIX flour and water until blended. Add to slow cooker; mix well. Cook, covered, on HIGH 15 min. or until sauce is slightly thickened.