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
In a skillet brown meat in hot oil. Drain off fat. Place onion rings, green pepper and garlic in crock pot (slow cooker). 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.