Easy Beef Stew with Vegetables

• 3 Tbsp. oil, divided
• 1-1/2 lb. (675 g) stewing beef, trimmed, cut into 1-1/2 inch cubes
• 2 onions, chopped
• 2 cloves garlic, minced
• 3 carrots, cut into chunks
• 1-1/2 cups 25%-less-sodium beef broth
• 1/2 cup Bull's-Eye Bold Original Barbecue Sauce
• 2 tsp. dried thyme leaves
• 1 bay leaf
• 6 small new potatoes (1 lb./450 g), cut into halves
• 1 small butternut squash, peeled, chopped

1. Heat oven to 350 degrees F.
2. Heat 2 Tbsp.
3. oil in large skillet over medium high heat; add beef cubes and cook 5 min.
4. or until browned on all sides.
5. Remove meat and set aside.
6. Add remaining oil, onions, garlic and carrots.
7. Cook 5 min.
8. or until vegetables are crisp-tender.
9. Add beef stock, scraping up any browned bits.
10. Add barbecue sauce, thyme and bay leaf; bring to a boil; add meat.
11. Pour meat mixture into 3-L casserole dish.
12. Bake for 1 hour 15 min.
13. Remove casserole from oven, add potatoes and squash, cover and return to oven.
14. Bake an additional 45 min.
15. until meat and vegetables are tender.
16. Remove stew from oven.
17. Discard bay leaf.
18. Let stand 5 min.
19. before serving.

oil, stewing beef, onions, garlic, carrots, bullseye, thyme, bay leaf, potatoes, butternut squash

Taken from www.kraftrecipes.com/recipes/easy-beef-stew-vegetables-172305.aspx (may not work)