• 2 lbs. stew meat
  • 4-6 potatoes
  • 3 carrots
  • 3 T. oil
  • 1 c. onion, sliced
  • 1/2 c. green pepper, chopped
  • 1 lg. clove garlic
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 2 c. beef stock
  • 8 oz. tomatoes
  • 4 oz. mushrooms
  • 1/3 c. barbecue sauce
  • 3 T. cornstarch
  • 1/4 c. cold water

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Slow Cooker Barbecue Beef Stew is a wonderful twist on the already delicious flavor of a beef stew!

  1. In a skillet, saute onion, pepper and garlic and stewing meat in oil. (set skillet aside to thicken broth)
  2. Transfer to the slow cooker.
  3. Place potatoes and carrots on top of the meat mixture.
  4. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce.
  5. Cover. Cook on Low for 8-10 hours.
  6. Remove all ingredients EXCEPT broth and keep warm.
  7. To thicken broth before serving, pour broth into skillet you set aside and mix cornstarch and cold water until smooth and stir.

OPTIONAL: If you want to add frozen peas, add one hour before stew is done.

Serve over hot cooked rice.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Barbecue Beef Stew - Nutrition

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