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