Wednesday, October 29, 2014

Troll Stew

Easy to make and the taste is fantastic. If you're going to busy all day and don't have the time to slave over a stove when you come home "Troll Stew" is the way to go.


3 pounds boneless chuck roast; cut into 1x1-inch pieces or smaller
2 Tablespoons flour
2 Tablespoons chili powder
1 medium red onion; finely chopped
1/4 cup celery stalk; chopped
1/4 cup frozen peas
2 Tablespoons fresh garlic; minced
1/2 teaspoon black pepper
1 cup frozen corn
1 can (15 oz.) kidney beans
1 can (15 oz.) black beans
1/4 cup of our Kansas City BBQ Sauce
1 large jar Old El Paso Thick & Chunky Salsa
1 cup Kraft Triple Cheddar Shredded Cheese
1/4 cup Pacific Beef Broth
Seas Salt to taste


Season beef chunks with salt and pepper.

In a large skillet brown the meat; add to crock pot.

Sprinkle with the flour and chili powder; mix until the meat is evenly coated.

Add the rest of the ingredients except the cheese and stir.

Cover with lid cook on low 6-8 hour or on high 4-6 hours.

Serve in bowls topped with cheese.

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