Barbecue Beef Stew - cooking recipe

Ingredients

2 lbs 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 clove garlic, minced
1/2 teaspoon salt
2 cups beef broth or 2 cups 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

Preparation

In skillet brown meat in hot oil.
Drain off fat.
Place onion rings, green pepper and garlic in crockery 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 till thickened and bubbly, stirring occasionally.
Serve over hot rice.