Chuckwagon Beef Stew

• 1 Tbsp. oil
• 1 blade steak (1-1/2 lb./675 g), cut into 3/4-inch pieces
• 1 pkg. (500 g) frozen Asian-style stir-fry vegetables
• 1-3/4 cups 25%-less-sodium beef broth
• 1/3 cup Bull's-Eye Bold Original Barbecue Sauce
• 4 cups hot cooked long-grain white rice

1. Heat oil in large saucepan on medium-high heat.
2. Add meat; cook 5 min.
3. or until evenly browned, stirring occasionally.
4. Drain meat; return to pan.
5. Add vegetables, broth and barbecue sauce; stir.
6. Bring to boil; cover.
7. Simmer on medium-low heat 1 hour or until meat is tender.
8. Serve over rice.

oil, blade, vegetables, barbecue sauce, hot cooked

Taken from www.kraftrecipes.com/recipes/chuckwagon-beef-stew-177896.aspx (may not work)