Slow Cooker Cowboy Stew

By sheilaolim

Ingredients

• 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 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

Details

Adapted from kraftrecipes.com

Preparation

Step 1

BROWN meat, in batches, in large nonstick skillet on medium heat. Add to slow cooker. Sprinkle with flour and chili powder; stir to evenly coat meat.

ADD all remaining ingredients except cheese; stir. Cover with lid. Cook on LOW 6 to 8 hours.

TOP with cheese.