Ingredients:
- 1 1/2 to 2 pounds stew beef
- 3 tablespoons vegetable oil
- 1 cup onion, sliced, about 1 large onion
- 1/2 cup green pepper, chopped
- 1 large clove garlic
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups beef stock
- 1 can (14.5 ounces) tomatoes
- 1 can (4 oz.) mushrooms, drained
- 1/3 cup barbecue sauce
- 3 tablespoons cornstarch
- 1/4 cup cold water
Preparation:
If beef is in large pieces, cut into cubes, about 3/4- to 1-inch. Heat oil in a skillet over medium heat. Saute the beef and onion in the hot oil until beef is browned. Add the garlic and chopped green pepper and saute for 1 minute longer; transfer to the slow cooker insert. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Cover and cook on LOW setting for 8 to 10 hours. Mix cornstarch with the cold water and stir into stew about 20 minutes before done. Serve with hot cooked noodles or rice.
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Beef Stew Ness
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Beef Casseroles
Beef Pies
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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