SLOW-COOKER BEEF STEW
By kelsa94
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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