This recipe is adopted from one that I found in the Kraft Foods website. Most of my alterations occurred due to my own stupidity, but it came out wonderful so I’m planning to continue making it the same way. You can click this link for Kraft’s recipe to compare and read my version below:

Prep: 15 minutes   Total: 5 hours and 30 minutes   Serves: 4, about 1-2/3 cups each

Ingredients:

• 1 cup Vegetable Broth
• 1/4 cup Kraft’s Light Zesty Italian Dressing
• 1/4 cup Barbecue Sauce
• 1 tsp Oregano
• 1 lb boneless beef chuck for stew, cut in 1-1/4 inch cubes
• 1 lb red potatoes, quartered
• 4 large carrots, cut into 1 inch thick slices
• 1 large onion, cut into chunks
• 3 tbsp flour
• 3 tbs water

Directions:

MIX broth, dressing, BBQ sauce and oregano in slow cooker. Add all remaining ingredients except flour and water; toss to coat. Cover with lid. Cook on HIGH for 4-5 hours (or on LOW for 8-9).

TRANSFER meat and vegetables to serving bowl with slotted spoon; cover with foil. Set aside.

MIX flour and water until well blended. Stir into juices in the slow cooker; cover. Cook on HIGH for 15 minutes or until sauce is slightly thickened. Spoon over meat and vegetables.