Made with salsa, BBQ sauce and beans, this hearty slow-cooker beef stew serves enough for your crowd of cowboys and cowgirls.
What You Need
Original recipe yields 8 servings
2 lb. boneless stewing beef, cut into 2x1-inch pieces
2 Tbsp. each flour and chili powder
2 carrots, sliced
1 onion, chopped
3 stalks celery, sliced
1 cup frozen corn
1 can (15.5 oz.) kidney beans, rinsed
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 cup water
1/4 cup BULL'S-EYE Original Barbecue Sauce
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
Cook meat, in batches, in large nonstick skillet on medium heat until evenly browned, stirring occasionally; spoon into slow cooker. Add flour and chili powder; mix well.
Add all remaining ingredients except cheese; stir. Cover with lid. Cook on LOW 6 to 8 hours.
Serve topped with cheese.
Serve with crusty dinner rolls or corn bread to soak up the tasty juices.
For best results, do not cook this recipe on the HIGH heat setting of your slow cooker.
Add a pinch of crushed red pepper to ingredients in slow cooker before cooking as directed.
Wet meat causes steaming. For better browning, dry meat with paper towel before cooking.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
8 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.