Slow-Cooker Classic Beef Stew

• 7 slices bacon, cut into 1-inch pieces
• 1 boneless bottom blade pot roast (2 lb./900 g), cut into 2-inch pieces
• 2 Tbsp. flour
• 1 cup dry red wine
• 1 lb. (450 g) each baby carrots and quartered fresh mushrooms Safeway 1 lb For $1.99 thru 02/09
• 1 pkg. (284 g) pearl onions, peeled
• 4 stalks celery, chopped
• 2 cloves garlic, minced
• 1 cup 25%-less-sodium beef broth
• 1/4 cup Bull's-Eye Guinness Draught Beer Blend Barbecue Sauce
• 1/4 cup Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
• 1/4 cup chopped fresh parsley

1. Cook and stir bacon in large skillet on medium heat until crisp.
2. Remove bacon from skillet with slotted spoon; drain on paper towels.
3. Discard all but 2 Tbsp.
4. drippings from skillet.
5. Toss meat with flour.
6. Add to drippings in skillet; cook 6 min.
7. or until evenly browned, stirring occasionally.
8. Spoon into slow cooker.
9. Add wine to skillet; bring to boil, stirring constantly to scrape browned bits from bottom of skillet.
10. Cook and stir 2 min.
11. ; pour over meat.
12. Add carrots, mushrooms, onions, celery and garlic.
13. Whisk broth, barbecue sauce and dressing until blended; pour over vegetables.
14. Cover with lid; cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).
15. Stir in parsley.

bacon, flour, red wine, carrots, pearl onions, stalks celery, garlic, bullseye, tomato, parsley

Taken from www.kraftrecipes.com/recipes/slow-cooker-classic-beef-stew-169402.aspx (may not work)