Slow Cooker Beef & Potato Vegetable Soup

• 2 lb. stew beef, cut into 1/2 inch chunks
• 2 Tbsp. steak seasoning
• 2 Tbsp. flour
• 1 tsp. vegetable oil
• 6 cups beef broth
• 2 cans (10 oz.) tomatoes with habanero peppers
• 2 russet potatoes, peeled and cut in 1/2 -inch chunks
• 1 green pepper, deseeded, cut into 1/4-1/2-inch chunks
• 1 poblano chile, seeded, cut into 1/2-inch pieces
• 1/2 sweet onion, diced
• 3 stalks celery, chopped in 1/2-in pieces
• 4 carrots, , cut into 1/4-inch pieces
• 3 cloves garlic, minced
• 1/4 cup A.1. Original Sauce
• 1 tsp. red pepper flakes
• 1/2 tsp. black pepper
• 1 cup KRAFT Shredded Cheddar Cheese

1. Gently pound beef pieces with a meat tenderizer.
2. Mix together steak seasoning and flour.
3. Toss beef in mixture to coat.
4. Heat vegetable oil in frying pan over med-high heat.
5. Brown beef.
6. Set aside.
7. Add beef and remaining ingredients to slow cooker.
8. Stir to mix.
9. Cover and cook on low 8-10 hours.

stew beef, steak seasoning, flour, vegetable oil, beef broth, tomatoes, russet potatoes, green pepper, poblano chile, sweet onion, stalks celery, carrots, garlic, original sauce, red pepper, black pepper, cheddar cheese

Taken from www.kraftrecipes.com/recipes/slow-cooker-beef-potato-vegetable-soup-187052.aspx (may not work)