• 1 Tbsp. oil
• 2 lb. beef stew meat (1-1/2-inch cubes)
• 5 carrots peeled, cut into 1-inch pieces
• 1 large onion, cut into chunks
• 2-1/2 lb. small red potatoes, quartered
• 3/4 cup Barbecue Sauce, divided
• 1 Tbsp. Instant Coffee
• 1 pkg. (10 oz.) frozen peas

HEAT oil in nonstick skillet on medium-high heat. Add meat, in batches; cook 8 to 10 min. or until evenly browned, stirring occasionally. Place carrots, onions and potatoes in slow cooker; top with meat. Pour 1/2 cup barbecue sauce over meat; sprinkle with coffee. Cover with lid.

COOK on LOW 7 to 8 hours (or on HIGH 5 hours).

STIR in peas and remaining barbecue sauce; cook, covered, 15 min. or until heated through.