Crockpot BBQ Beef Stew
1 tbsp cooking oil
2 lb beef stew meat, cubed
5 carrots (3/4 lb), peeled and cut into 1 inch pieces
1 large onion, cut into chunks
6 small red potatoes (2 1/2 lb), quartered
3/4 cup barbecue sauce, divided
1 tbsp instant coffee granules
1 (10 oz ) box frozen peas
1. Heat the oil in a nonstick skillet on medium-high heat. Add meat, in batches; cook until evenly
browned, stirring occasionally. Drain. Layer in order given the carrots, onions and potatoes in
bottom of 5-quart slow cooker; top with the meat. Pour 1/2 cup barbecue sauce over meat; sprinkle
with coffee granules. Cover with lid.
2. Cook on LOW 7 to 8 hours (or on HIGH 5 hours).
3. Stir in peas and remaining barbecue sauce; cook covered another 15 minutes or
until heated through.
Yield: 8 Servings
Serving Size: 1-1/4 cups per serving.
WW Plus+ = 8 per serving.
Calories: 330, Total fat 8g, Saturated Fat 2.5g, Cholesterol 50mg, Sodium 460mg, Carbs 44g,
Fiber 6g, Sugars 16g, Protein 22g, Vitamin A 130 %DV, Vitamin C 20 %DV, Calcium 6 %DV,
Iron 20 %DV
Carb Choices: 3
2 Starch + 1 Vegetable + 2 Meat(L) + 1/2 Fat
WW Plus+ = 8