Slow-Cooker Barbecue Beef Stew

• 2 lb. (900 g) boneless stewing beef
• 1 lb. (450 g) small red potatoes (about 4)
• 3 carrots, cut into 1-inch pieces
• 2 bay leaves
• 1-3/4 cups 25%-less-sodium beef broth
• 1/4 cup Kraft Original BBQ Sauce
• 2 Tbsp. reduced-sodium soy sauce, divided
• 1/4 tsp. crushed red pepper
• 1-1/2 tsp. corn starch

1. Place meat and vegetables in slow cooker; top with bay leaves.
2. Mix broth, barbecue sauce, 1 Tbsp.
3. soy sauce and crushed pepper until blended; pour over ingredients in slow cooker.
4. Cover with lid.
5. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
6. Use slotted spoon to transfer meat and vegetables from slow cooker to bowl; cover to keep warm.
7. Pour liquid from slow cooker through strainer into medium saucepan; discard strained ingredients.
8. Skim and discard any fat from surface of strained liquid.
9. Return meat and vegetables to slow cooker.
10. Bring liquid in saucepan to boil.
11. Mix corn starch and remaining soy sauce until blended.
12. Add to ingredients in saucepan; whisk until blended.
13. Cook and stir 2 min.
14. or until slightly thickened.
15. Add to ingredients in slow cooker; stir.
16. Cover.
17. Cook on HIGH 20 min.
18. or until heated through.

red potatoes, carrots, bay leaves, soy sauce, red pepper, corn starch

Taken from www.kraftrecipes.com/recipes/slow-cooker-barbecue-beef-stew-172078.aspx (may not work)