Place meat in slow cooker. Top with vegetables and barbecue sauce; cover. Cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours) or until meat and vegetables are tender.
Remove meat and vegetables from slow cooker using slotted spoon. Stir in combined flour and water. Return meat and vegetables to slow cooker, stirring gently to combine with gravy.
Stir in 1 pkg. (10 oz.) frozen peas during the last 15 min. of the cooking time.
This low-calorie stew is rich in vitamin A from the carrots.
Prepare using BULL'S-EYE Barbecue Sauce.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.