Slow-Cooker Cowboy Stew

• 2 lb. boneless stewing beef, cut into 2x1-inch pieces
• 2 Tbsp. each flour and chili powder
• 2 carrots, sliced
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 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

1. Brown meat, in batches, in large nonstick skillet on medium heat.
2. Add to slow cooker.
3. Sprinkle with flour and chili powder; stir to evenly coat meat.
4. Add all remaining ingredients except cheese; stir.
5. Cover with lid.
6. Cook on LOW 6 to 8 hours.
7. Top with cheese.

boneless stewing beef, flour, carrots, onion, stalks celery, frozen corn, kidney beans, taco, water, barbecue sauce, cheddar cheese

Taken from www.kraftrecipes.com/recipes/slow-cooker-cowboy-stew-144311.aspx (may not work)