Prep Time:
15 min
Total Time:
8 hr 30 min
Makes:
8 servings, 1-1/4 cups each
2 lb.
boneless beef for stew, cut into 1-1/2-inch cubes
5
carrots, peeled, cut into 1-inch pieces
1 large
onion, cut into chunks
6 small
red potatoes, quartered
3/4 cup
KRAFT Original Barbecue Sauce, divided
1 Tbsp.
MAXWELL HOUSE Instant Coffee
1 pkg.
(10 oz.) frozen peas
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 of the barbecue sauce over meat; sprinkle with coffee granules. 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 15 min. or until heated through.
Substitute
Substitute your favorite frozen vegetable, such as green beans, for the peas.
For a Milder Stew
Omit 1/4 cup of the barbecue sauce. Prepare as directed but do not add the 1/4 cup barbecue sauce near the end of the cooking time.
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