BULL'S-EYE Beef Stew

• 1 cup 25%-less-sodium beef broth
• 1/2 cup Bull's-Eye Guinness Draught Beer Blend Barbecue Sauce
• 1 tsp. dried oregano leaves
• 1 lb. (450 g) stewing beef, cut into 1-1/4-inch cubes
• 1 lb. (450 g) red potatoes (about 4), quartered King Sooper's 5 lb For $1.88 thru 02/09
• 4 large carrots (1 lb./450 g), cut into 1-inch-thick slices
• 1 large onion, cut into chunks
• 3 Tbsp. flour
• 3 Tbsp. water

1. Mix broth, barbecue sauce and oregano in slow cooker.
2. Add all remaining ingredients except flour and water; toss to coat.
3. Cover with lid.
4. Cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).
5. Transfer meat and vegetables to serving bowl with slotted spoon; cover to keep warm.
6. Mix flour and water until blended.
7. Stir into juices in slow cooker; cover.
8. Cook on HIGH 15 min.
9. or until slightly thickened.
10. Spoon over meat and vegetables.

barbecue sauce, oregano, stewing beef, red potatoes, carrots, onion, flour, water

Taken from www.kraftrecipes.com/recipes/bulls-eye-beef-stew-114013.aspx (may not work)