2 pounds boneless beef short ribs, trimmed and cut into 1 1/2-inch pieces
1 pound tiny new potatoes, halved
5 carrots, cut into 1-inch pieces
1 (12 ounce) jar beef gravy
1/2 cup bottled plum sauce or hoisin sauce

Lightly coat a 12-inch skillet with cooking spray; heat over medium heat. In hot skillet cook meat, half at a time, until brown. Drain off fat.

In a 3 1/2 or 4 quart slow cooker place potatoes and carrots. Place meat on vegetables. In a bowl stir together gravy and bottled sauce. Pour over meat and vegetables.

Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.

Skim fat from surface of stew. Ladle into bowls.

Makes 6 servings.