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Main dishes

Slow-Cooker Cowboy Stew

Slow-Cooker Cowboy Stew recipe
photo by:kraft
This is a great recipe. Easy to make and the taste is fantastic. My husband loves this and I make it once a week when I am going to busy all day and won't have the time wh...read more
posted by
Jeni849
on 12/18/2013
time
prep:
20 min
total:
6 hr 20 min
servings
total:
8 servings, 1 cup each

What You Need

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

Make It

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.

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Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
Food Facts
Wet meat causes steaming. For better browning, dry meat with paper towel before cooking.
Note
For best results, do not cook this recipe on the HIGH heat setting.
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