Prep Time 20m
Cook Time 90m
Ready Time 110m
Yield 6-8


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 2 pounds beef stew meat, cut into 1-inch pieces
  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 cup chopped yellow onions
  • 3 carrots, cleaned and sliced on a diagonal
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1 (14.5 oz.) can diced tomatoes
  • 1/2 cup Smucker's® Concord Grape Jam
  • OR Array Smucker’s® Natural Concord Grape Fruit Spread
  • 1 (14.5 oz.) can beef broth or water
  • 6 new potatoes (3/4 lb.) quartered
  • 2 tablespoons chopped fresh parsley
Preparation Directions
STOVE TOP METHOD
  • Step 1Spray a 4 1/2 quart Dutch oven with no-stick cooking spray. Place meat in pot.
  • Step 2Combine flour, salt and pepper in small bowl. Toss meat with flour mixture to coat evenly. Add onions, carrots, bay leaves, if desired, Worcestershire sauce, tomatoes, grape jam, broth or water. Mix to combine ingredients.
  • Step 3Bring to a boil, then reduce to a simmer. Cover and simmer 1 hour, stirring occasionally. Add potatoes, simmering 30 minutes more or until meat and potatoes are fork-tender. Remove bay leaves. Add chopped parsley, stirring to combine gravy. Season to taste with salt and pepper.
SLOW COOKER METHOD
  • Step 1Spray slow cooker with no-stick cooking spray. Place meat in slow cooker.
  • Step 2Combine flour, salt and pepper in small bowl. Toss meat with flour mixture to coat evenly. Add onions, carrots, bay leaves, Worcestershire sauce, tomatoes, grape jam, broth or water and potatoes. Mix to combine ingredients.
  • Step 3Cover and cook on LOW 8 to 10 hours (or on HIGH 5 to 6 hours) or until meat is fork-tender. Remove bay leaves. Add chopped parsley, stirring to combine gravy. Season to taste with salt and pepper.
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