QueenBeeGrannyJean
03-15-2007, 07:43 PM
Makes: 8 servings, 1-1/4 cups each
1 Tbsp. oil
2 lb. boneless beef for stew, cut into 1-1/2-inch cubes
3/4 cup KRAFT Original Barbecue Sauce, divided
1 Tbsp. MAXWELL HOUSE Instant Coffee
5 medium carrots, peeled, cut into 1-inch pieces
1 large onion, cut into chunks
6 small red potatoes, quartered
1 pkg. (10 oz.) frozen peas, thawed
HEAT oil in nonstick skillet on medium-high heat. Add meat, in batches; cook until
evenly browned. Transfer meat to 5-qt. slow cooker.
Pour 1/2 cup of the barbecue sauce over meat; sprinkle with coffee granules.
Top with onions, carrots and potatoes; cover with lid.
COOK on LOW for 7 to 8 hours (or on HIGH for 5 hours).
STIR in peas and remaining 1/4 cup barbecue sauce; cover.
Cook an additional 30 min. or until heated through.
1 Tbsp. oil
2 lb. boneless beef for stew, cut into 1-1/2-inch cubes
3/4 cup KRAFT Original Barbecue Sauce, divided
1 Tbsp. MAXWELL HOUSE Instant Coffee
5 medium carrots, peeled, cut into 1-inch pieces
1 large onion, cut into chunks
6 small red potatoes, quartered
1 pkg. (10 oz.) frozen peas, thawed
HEAT oil in nonstick skillet on medium-high heat. Add meat, in batches; cook until
evenly browned. Transfer meat to 5-qt. slow cooker.
Pour 1/2 cup of the barbecue sauce over meat; sprinkle with coffee granules.
Top with onions, carrots and potatoes; cover with lid.
COOK on LOW for 7 to 8 hours (or on HIGH for 5 hours).
STIR in peas and remaining 1/4 cup barbecue sauce; cover.
Cook an additional 30 min. or until heated through.