1 14 oz can fat-free reduced-sodium beef broth
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1/2 cup KRAFT Original Barbecue Sauce
2 tsp hot sauce
2 tsp. dried oregano leaves
1 can corn, drained
1 1/2 lbs boneless beef chuck for stew, cut into 1-1/4-inch cubes
1 lb. small red potatoes (about 9 ), cut into bite-size pieces
5 large carrots, cut into 1-inch-thick slices
2 large onion, cut into bite-size pieces
5 slices Bacon, chopped
3 Tbsp. flour
1/4 cup water
MIX first 5 ingredients 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 with foil.
MIX flour and water until well blended. Whisk into juices in slow cooker; cover. Cook on HIGH 15 min. or until sauce is slightly thickened. Spoon over meat and vegetables.