SLOW-COOKER BEEF STEW

SLOW-COOKER BEEF STEW

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    slices OSCAR MAYER Bacon, cut into 1-inch pieces

  • 1

    extra-lean boneless beef pot roast (2 lb.), cut into 2-inch pieces

  • cup flour

  • ½

    cup dry red wine

  • 1

    lb. each baby carrots and quartered fresh mushrooms

  • 1

    pkg. (10 oz.) pearl onions, peeled

  • 4

    stalks celery, chopped

  • 2

    cloves garlic, minced

  • ½

    cup fat-free reduced-sodium beef broth

  • ¼

    cup each BULL'S-EYE Original Barbecue Sauce and KRAFT Lite Balsamic Vinaigrette Dressing

  • ¼

    cup chopped fresh parsley

Directions

Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Toss meat with flour. Add to drippings in skillet; cook 6 min. or until evenly browned, stirring occasionally. Spoon into slow cooker. Add wine to skillet; bring to boil, stirring constantly to scrape browned bits from bottom of skillet. Cook and stir 2 min.; pour over meat. Add carrots, mushrooms, onions, celery and garlic. Whisk broth, barbecue sauce and dressing until blended; pour over vegetables. Cover with lid; cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours). Stir in parsley


Nutrition

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