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Barbecue Beef Stew
Barbecue Beef Stew Eileen Goltz | Meat
8 hours, 30 minutes 30 minutes
8 hours

  • 2 lbs. beef or bison stew meat
  • 2 Tablespoons cooking oil
  • 1 cup thinly-sliced onion, separated into rings
  • ½ cup chopped green bell pepper
  • 1 large clove garlic, minced
  • ½ teaspoon salt
  • 2 cups beef broth
  • 1 (8 oz.) can tomatoes, cut up
  • 1 cup sliced mushrooms
  • ⅓ cup bottled hickory barbecue sauce
  • 3 Tablespoons cornstarch
  • Hot cooked rice

  1. Cut beef or bison meat into 1-inch pieces and brown in a skillet in hot oil. Drain off fat.
  2. 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 to 10 hours.
  3. 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.
  4. Serve over hot rice.
  • This can be made in the oven.

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