SLOW-COOKER CLASSIC BEEF STEW

Slow-Cooker Classic Beef Stew image

Using bacon drippings to brown the beef in the skillet gives this classic slow-cooker stew just one of its many layers of deliciousness.

Provided by My Food and Family

Categories Home

Time 8h30m

Yield 12 servings, 1 cup each

Number Of Ingredients 11

Ingredients

8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 boneless beef chuck eye roast (2 lb.), trimmed, cut into 2-inch pieces
1/3 cup flour
1/2 cup dry red wine
1 lb. each baby carrots and quartered fresh mushrooms
1 pkg. (10 oz.) pearl onions, peeled
4 stalks celery, chopped
2 cloves garlic, minced
1/2 cup fat-free reduced-sodium beef broth
1/4 cup each BULL'S-EYE Original Barbecue Sauce and KRAFT Lite Balsamic Vinaigrette Dressing
1/4 cup chopped fresh parsley

Steps:

Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
Toss beef pieces with flour. Add to drippings in skillet; cook 6 min. or until evenly browned, stirring occasionally. Spoon into slow cooker sprayed with cooking spray.
Add wine to skillet; bring to boil, stirring constantly to scrape browned bits from bottom of skillet. Cook and stir 2 min.; pour over beef. Add vegetables and garlic.
Whisk broth, barbecue sauce and dressing until blended; pour over ingredients in slow cooker. Cover with lid; cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).
Stir in parsley and bacon before serving.

Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 55 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g