1 cup 25%-less-sodium beef broth1/2 cup Bull's-Eye Guinness Draught Beer Blend Barbecue Sauce
1 tsp. dried oregano leaves
1 lb. (450 g) stewing beef, cut into 1-1/4-inch cubes
1 lb. (450 g) red potatoes (about 4), quartered
4 large carrots (1 lb./450 g), cut into 1-inch-thick slices
1 large onion, cut into chunks
3 Tbsp. flour
3 Tbsp. water
Mix broth, barbecue sauce and oregano in slow cooker. Add all remaining ingredients except flour and water; toss to coat. Cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).
Transfer meat and vegetables to serving bowl with slotted spoon; cover to keep warm.
Mix flour and water until well blended. Stir into juices in slow cooker; cover. Cook on HIGH 15 min. or until slightly thickened. Spoon over meat and vegetables.
I am low on groceries, and it was 10 PM, so i skipped the oregano and the onion and went with a sweet potato, regular potatoes and a carrot, and at the end, some frozen peas. I also didn't bother with removing the meat and veggies to add the flour water, I just added it into everything. And i used a store brand beer BBQ sauce, not the Bulls Eye, since that is what i had on hand.