2 lbs beef stew meat
2 tbsp canola oil
1 cup thinly sliced onion, separated into rings
1/2 diced green bell pepper
1 large garlic clove, minced
1/2 tsp salt
1/8 tsp pepper
2 cups beef broth
1 can (8-oz) diced tomatoes
1 can (4-oz) mushroom stems and pieces, drained
1/3 cup barbecue sauce
3 tbsp cornstarch
1/4 cup cold water
Hot cooked rice for serving, if desired
In a large skillet heat the oil and brown the meat on all sides. Drain off the excess fat.
Place the onion rings in the bottom of the crockpot or slowcooker; add the garlic. Place the meat over the onion rings and garlic; sprinkle with the salt and pepper. Pour the beef broth, tomatoes, mushroom pieces, and barbecue sauce, stirring to mix. Add the lid to the cooker and cook on low setting for 8 to 10 hours.
Turn the cooker to high. Blend the cold water slowly into the cornstarch until smooth; stir into the stew. Cover and cook until thickened and bubbly, stirring occasionally.
Serve over hot cooked rice, if desired.
Yield: 6 to 8 servings.