Slow-Cooker Cowboy Stew

Ingredients

• 0.3 cup bull's-eye original barbecue sauce 
• 2 lb stewing beef boneless cut into 2x1-inch pieces
• 15.5 oz kidney beans rinsed canned
• 2  carrots sliced
• 3 stalks celery sliced
• 1 cup triple cheddar cheese shredded with a touch of philadelphia kraft
• 2 Tbsp flour and chili powder 
• 1 cup regular corn frozen
• 1  onion chopped
• 16 oz taco bellâ® & chunky salsa thick
• 1 cup water 

Equipment

• frying pan
• slow cooker

Directions

1. Cook meat, in batches, in large nonstick skillet on medium heat until evenly browned, stirring occasionally; spoon into slow cooker.
2. Add flour and chili powder; mix well.
3. Add all remaining ingredients except cheese; stir. Cover with lid. Cook on LOW 6 to 8 hours.
4. Serve topped with cheese.