1 lb. each baby carrot s and quartered fresh mushrooms
1 pkg. (10 oz.) pearl onion s, 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
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Please use alcohol responsibly.
Let's Make It
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.
Omit wine. Increase beef broth to 1 cup, using 1/2 cup to deglaze the skillet, and remaining to mix with the barbecue sauce and dressing as directed.
For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.
Prepare using KRAFT Original Barbecue Sauce.
Add 1/2 tsp. dried thyme leaves to slow cooker along with the vegetables.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.