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Barbeque Beef Stew
Barbeque Beef Stew | Meat


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. 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.