Trailblazer Stew Courtesy Of: Kraft Canada Trailblazer Stew 25 servings 75 ml or 1/3 cup Vegetable oil 1.7 kg or 3 3/4 lbs Lean stew beef, 1 inch cubes 625 ml or 2 1/12 Onions, chopped 625 ml or 2 1/2 cups Celery, sliced 625 ml or 2 1/2 cups Carrots, sliced 1 L or 4 cups Mixed peppers, diced 625 ml or 2 1/2 cups Canned black beans, drained 1L or 4 cups Beef stock 375 ml or 1.5 cups Bull's Eye Bold Original Barbecue Sauce 500 ml or 2 cups Frozen corn, thawed 10 ml or 2 tsp Ground black pepper 10 ml or 2 tsp Salt Heat oil, add beef chunks, cook 20 minutes stirring to brown meat evenly; remove meat from pot and set aside.
Add onions, celery, carrots and peppers to meat juices; blend well, bring to a boil and simmer until just tender (approximately 10 minutes). Stir in drained beans.
Add meat, stock and barbecue sauce, bring back to boil. Reduce heat and simmer covered 1.5 hours, stirring occasionally until beef reaches an internal temperature of at least 165 degrees F/74 degrees C.
Add thawed corn to stew mixture, continue simmering until corn is heated through. Season with salt and pepper; simmer uncovered 30 minutes.
Cover and keep hot for service at 140 degrees F/ 60 degrees C for up to two hours.