Beef Stew

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.


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