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Slow-Cooker BBQ Beef Stew

  • Serves:

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  • 1 Tbsp. oil
  • 2 lb. beef stew meat (1-1/2-inch cubes)
  • 5 carrots (3/4 lb.), peeled, cut into 1-inch pieces
  • 1 large onion, cut into chunks
  • 6 small red potatoes (2-1/2 lb.), quartered
  • 3/4 cup KRAFT Original Barbecue Sauce, divided
  • 1 Tbsp. MAXWELL HOUSE Instant Coffee
  • 1 pkg. (10 oz.) frozen peas
Slow-Cooker BBQ Beef Stew


  1. HEAT oil in a nonstick skillet on medium-high heat. Add meat, in batches; cook for 8 to 10 minutes or until evenly browned, stirring occasionally. Place carrots, onions and potatoes in slow cooker; top with meat. Pour 1/2 cup barbecue sauce over meat; sprinkle with coffee. Cover with lid.
  2. COOK on LOW for 7 to 8 hours (or on HIGH for 5 hours).
  3. STIR in peas and remaining barbecue sauce; cook, covered, for 15 minutes or until heated through.

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