Slow-Cooker Classic Beef Stew

By bubbles7380

Prep Time 30min.
Total Time 8hr. 30min.
Servings 12 servings, 1 cup each

Ingredients

• 8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
• 1 boneless beef chuck eye roast (2 lb.), trimmed, 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

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 beef pieces with flour. Add to drippings in skillet; cook 6 min. or until evenly browned, stirring occasionally. Spoon into slow cooker sprayed with cooking spray.
Add wine to skillet; bring to boil, stirring constantly to scrape browned bits from bottom of skillet. Cook and stir 2 min.; pour over beef. Add vegetables and garlic.
Whisk broth, barbecue sauce and dressing until blended; pour over ingredients in slow cooker. Cover with lid; cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).
Stir in parsley and bacon before serving.