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SLOW-COOKER BEEF STEW

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Rate this recipe 4.4/5 (16 Votes)

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
  • 1/3 cup flour
  • 1/2 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
  • 1/2 cup fat-free reduced-sodium beef broth
  • 1/4 cup each BULL'S-EYE Original Barbecue Sauce and KRAFT Lite Balsamic Vinaigrette Dressing
  • 1/4 cup chopped fresh parsley

Details

Adapted from KRAFTRECIPES.COM

Preparation

Step 1


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

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