Slow-Cooker Beef Stew

1 c. fat-free reduced-sodium beef broth
1/4 c. Italian vinaigrette dressing
1/4 c. barbecue sauce
1 tsp. dried oregano
1 lb. beef stew meat, cut into 1-1/4” cubes
1 lb. small red potatoes, cut into bite-size pieces
4 large carrots, cut into 1”-thick slices
1 large onion, cut into bite size pieces
2 slices bacon, chopped
3 Tbsp. flour
1/4 c. water

Mix broth, Italian dressing, barbecue sauce and oregano in slow cooker. Add remaining ingredients except flour and water; toss to coat. Cook on low eight – nine hours (or on high four – five hours). Transfer meat and vegetables to serving bowl with slotted spoon; cover to keep warm. Mix flour and water until well blended. Whisk into juices in slow cooker; cover. Cook on high 15 minutes or until slightly thickened; spoon over meat and vegetables. Makes four (1 3/4 cup) servings.

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