Crock-Pot Barbecued Beef Stew

• 2 lb. beef stew meat (cut in 1-inch cubes)
• 2 Tbsp. oil
• 1 c. thinly sliced onions, separated in rings
• 1/2 c. chopped green pepper
• 1 large clove garlic, minced
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 c. beef broth
• 1 (8 oz.) can tomatoes, cut up
• 1 (4 oz.) can mushroom pieces, drained
• 1/3 c. barbecue sauce
• 1/4 c. cold water
• 3 Tbsp. cornstarch
• hot cooked rice

1. In skillet brown meat in oil; drain off fat.
2. Place onion rings, green pepper and garlic in slow cooker.
3. Place meat on top and sprinkle with salt and 1/8 teaspoon pepper.
4. Add beef broth, undrained tomatoes, mushrooms and barbecue sauce; stir to mix. Cover and cook on low heat setting for 8 hours.
5. Turn cooker on high heat setting.
6. Blend 1/4 cup cold water slowly into cornstarch; stir into stew.
7. Cover and cook until thickened and bubbly, stirring occasionally.
8. Serve over hot rice.
9. Makes 8 servings.

beef stew meat, oil, onions, green pepper, clove garlic, salt, pepper, beef broth, tomatoes, mushroom, barbecue sauce, cold water, cornstarch, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1014 (may not work)