1 cup beef broth
1/4 cup Italian Vinaigrette Dressingl
1/4 cup 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 Bacon, chopped
3 Tbsp. flour
1/4 cup water
mix the first 4 ingredients in slow cooker.
Add all remaining ingredients except flour and water; toss to coat.
Cover with lid.
Cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours)
Put meat and vegetables in a serving bowl with slotted spoon; cover with foil.
mix flour and water until well blended. Whisk into juices in slow cooker; cover.
Cook on HIGH 15 min. or until sauce is slightly thickened. Spoon over meat and vegetables.
*I didn’t like the juices from this, I think the BBQ sauce was a little much. Next time I plan to cut that ingredient in half.