1 cup beef broth

1/4 cup Light Zesty Italian Dressing

1/4 barbecue sauce

1 tsp. dried oregano leaves

1 lb boneless beef chuck for stew

2 cans sliced new potatoes

1-2 cans sliced carrots

1 large onion, cut into chunks (optional)

2 slices bacon, chopped (optional)

3 tbsp. flour

3 tbsp. water


Mix broth, dressing, barbecue sauce and oregano in slow cooker.  Add all remaining ingredients except flour and water; toss to coat.  Cover with lid.  Cook on low for 8 to 9 hours (or on high for 4 to 5 hours).


Transfer meat and vegetables to serving bowl with slotted spoon; cover with foil.  Set aside.


Mix flour and water until well blended.  Stir into juices in slow cooker; cover.  Cook on high for 15 minutes or until sauce is slightly thickened.  Spoon over meat and vegetables.