Easy Slow-Cooker Beef Stew


  • 1 cup fat-free reduced-sodium beef broth
  • 1/4 cup KRAFT Italian Vinaigrette Dressing made with EVOO
  • 1/4 cup KRAFT Original Barbecue Sauce
  • 1 tsp dried oregano leaves
  • 1 lb boneless beef chuck for stew, cut into 1 1/4 inch cubes
  • 1 lb small red potatoes (about 8), cut into bite-size pieces
  • 4 large carrots, cut into 1-inch-thick slices
  • 1 large onion, cut into bite-size pieces
  • 2 slices OSCAR MAYER Bacon, chopped
  • 3 tbsp flour
  • 1/4 cup water


  1. Mix first 4 ingredients in slow cooker.
  2. Add all remaining ingredients except flour and water.
  3. Toss to coat.
  4. Cover with lid and cook on low 8 to 9 hours (or on high 4 to 5 hours).
  5. Transfer meat and vegetables to serving bowl with slotted spoon and cover with foil.
  6. Mix flour and water until well blended.
  7. Whisk into juices in slow cooker and cover.
  8. Cook on high 15 minutes or until sauce is slightly thickened.
  9. Spoon over meat and vegetables.

Courtesy of KRAFT Foods


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