Barbeque Beef Stew
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Ingredients 2 pounds beef or bison stew meat, cut in 1-inch pieces 2 tablespoons cooking oil 1 cup thinly sliced onion, separated into rings 1/2 cup chopped green pepper 1 large clove garlic, minced 1/2 teaspoon salt 2 cups beef broth 1 can (8 ounce) tomatoes, cut up 1 cup sliced mushrooms 1/3 cup bottled hickory barbecue sauce 3 tablespoons cornstarch Hot cooked rice

Instructions

In a skillet brown meat in hot oil. Drain off fat. Place onion rings, green pepper and garlic in crock pot. Place meat on top of the vegetables; sprinkle with salt and 1/8 teaspoon pepper. Add beef broth, undrained tomatoes, mushrooms and barbecue sauce; stir to mix. Cover; cook on low-heat setting for 8-10 hours.

To serve: Turn cooker to high-heat setting. Blend 1/4 cup cold water slowly into cornstarch; stir into stew. Cover and cook till thickened and bubbly, stirring occasionally. Serve over hot rice. This can be made in the oven.

Serving Size

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