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Barbecue Beef Stew

2 pounds beef 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 or Beef Stock
1 8-ounce can tomatoes, cut up
1 4-ounce can mushroom stems and pieces, drained
1/3 cup bottled barbecue sauce
3 tablespoons cornstarch
hot cooked rice


In skillet brown meat in hot oil. Drain off fat. Place onion rings, green pepper and garlic in slow cooker. Place meat atop; 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. Turn cooker to high-heat setting. Blend 1/4 cup cold water slowly into cornstarch; stir into stew. Cover and cook until thickened and bubbly, stirring occasionally. Serve over hot rice.

Makes 6-8 servings.

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