Trailblazer Stew

Name: Trailblazer Stew
Ingredients: 1/2 cup oil; 1 gal. beef stew meat, cut into 1-inch chunks; 1 qt. onions, chopped; 1 qt. celery, chopped; 1 qt. carrots, chopped; 1-1/2 qt. beef stock; 2-1/2 cups BULL'S-EYE Original Barbecue Sauce; 1 qt. Dried black beans, cooked, drained; 1-1/2 qt. Green, yellow and red peppers, chopped; 3 cups Frozen whole kernel corn; 1 Tbsp. salt; 1 Tbsp. black pepper

12 ingredients

6 steps

Ingredients

1/2 cup oil
1 gal. beef stew meat, cut into 1-inch chunks
1 qt. onions, chopped
1 qt. celery, chopped
1 qt. carrots, chopped
1-1/2 qt. beef stock
2-1/2 cups BULL'S-EYE Original Barbecue Sauce
1 qt. Dried black beans, cooked, drained
1-1/2 qt. Green, yellow and red peppers, chopped
3 cups Frozen whole kernel corn
1 Tbsp. salt
1 Tbsp. black pepper

Directions

1

Heat oil in large pot.
2

Add beef; cook until browned, stirring occasionally.
3

Add 1/2 of the onions, celery and carrots; cook 5 minutes, stirring occasionally.
4

Add beef stock and barbecue sauce; simmer 1-1/2 hours over low heat.
5

Add beans; simmer an additional 1-1/2 hours.
6

Add remaining onions, celery and carrots along with the bell peppers, corn, salt and black pepper; simmer 20 minutes until vegetables are tender.