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oil lean stew beef onion celery carrot beef broth barbecue sauce black beans mixed green frozen corn ground black pepper salt cheese
Viewed: 9 - Published at: 9 years agoIngredients
- 1/2 cup oil
- lean stew beef, cut into 1-inch chunks Safeway 1 lb For $5.99 thru 02/09
- 4 cups onion, chopped, divided King Sooper's 1 lb For $0.99 thru 02/09
- 4 cups celery, sliced, divided
- 4 cups carrot, sliced, divided
- 6 cups beef broth, heated
- 2 cups Bull's-Eye Bold Original Barbecue Sauce
- 4 cups black beans, drained and rinsed
- 6 cups mixed green, yellow and red peppers, diced
- 3 cups frozen corn, thawed
- 1 Tbsp. ground black pepper
- 1 Tbsp. salt
- Kraft Shredded Cheddar/Monterey Jack Blend Cheese
Method
- In large pot heat oil; add beef and cook 10 minutes, stirring to brown meat evenly.
- Remove meat from pot and reserve.
- Add 2 cups (500 mL) onion and saute, stirring 5 minutes.
- Stir in 2 cups (500 mL) each celery and carrots.
- Saute, stirring, 5 minutes.
- Add meat, broth and barbecue sauce; bring to boil.
- Reduce heat and simmer, covered 1 1/2 hours.
- Stir in beans and continue cooking an additional 1 1/2 hours.
- Add reserved onion, celery, carrots, peppers, corn, black pepper and salt.
- Simmer 20 minutes until carrots are tender.
- Garnish each bowl with shredded cheese.
