Slow Cooker Barbeque Beef Stew

This recipe is one of the reasons that Smell-o-vision, or whatever the internet version would be called, cannot be invented soon enough.

The house smells amazing.  And I am vegetarian!

The Barbeque and Onion scents combined are great.  Poor Bob is suffering for Allan’s supper.

But he is coping… he knows that he will get his reward.  And pepperoni is keeping him happy in the meantime.

And being a slow cooker recipe it is prepped in minutes and left to do magic all by itself.

Slow Cooker Barbeque 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 can (8 ounce) tomatoes, cut up
  • 1 can (4 ounce) mushroom stems and pieces, drained
  • 1/3 cup bottled barbecue sauce
  • 3 tablespoons cornstarch

In a skillet brown meat in hot oil. Drain off fat.

Place onion rings, green pepper and garlic in crockery cooker. Place meat on top; 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 till thickened and bubbly, stirring occasionally.

The recipe suggested that it be served over rice. 

But it is St. Patrick’s Day and mashed potatoes are in my blood, so mashed potatoes beat out the rice.

I have just discovered that this post has been picked up and featured on “The Barbeque Blog”.  Fame, at last? 🙂