Slow-Cooker BBQ Beef Stew |
| Name: |
Brandi Thomas |
| Base: |
Shaw AFB |
| Recipe: |
What You Need!
1 Tbsp. oil
2 lb. beef stew meat (1-1/2-inch cubes)
5 carrots (3/4 lb.), peeled, cut into 1-inch pieces
1 large onion, cut into chunks
6 small red potatoes (2-1/2 lb.), quartered
3/4 cup KRAFT Original Barbecue Sauce, divided
1 Tbsp. MAXWELL HOUSE Instant Coffee
1 pkg. (10 oz.) frozen peas
Make It!
HEAT oil in nonstick skillet on medium-high heat. Add meat, in batches; cook until evenly browned, stirring occasionally. Layer carrots, onions and potatoes in bottom of 5-qt. slow cooker; top with meat. Pour 1/2 cup barbecue sauce over meat; sprinkle with coffee granules. Cover with lid.
COOK on LOW 7 to 8 hours (or on HIGH 5 hours).
STIR in peas and remaining barbecue sauce; cook, covered, 15 min. or until heated through.
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