BBQ Beef Stew


    1 Tbsp. oil

    2 lb. boneless beef stew, cut into 1 ½ inch cubes

    ¾ cup barbeque sauce, divided

    1 Tbsp. instant coffee

    5 medium carrots, peeled, cut into 1inch pieces

    1 large onion, cut into chunks

    6 small red potatoes, quartered

    1 pkg. (10oz.) frozen peas, thawed


    Heat oil in nonstick skillet on medium-high heat.  Add meat, in batches;  cook until evenly browned.  Transfer meat to 5-qt. slow cooker. Pour ½ cup of the barbeque sauce over meat; sprinkle with coffee granules.  Top with onions, carrots and potatoes;  cover with lid.

    Cook on LOW for 7to 8 hours (or on HIGH for 5 hours).

    Stir in peas and remaining ¼ cup barbeque sauce;  cover.  Cook an additional 30 minutes or until heated through. 


    Nutrition Information(serving is 1 ¼ cups; makes 8 servings)

    Calories- 310; total fat- 8g; saturated fat- 2.5g; cholesterol- 50 mg; sodium- 420 mg; carbohydrate- 38g; fiber- 5g; sugars- 13g; protein- 22g; iron- 20% DV