2 pounds beef stew meat
3 Tablespoons olive oil
2 medium onions, thinly sliced
2 medium green peppers, chopped
1 large clove garlic, minced
1 teaspoon salt
1/8 teaspoon pepper
2 cups beef stock
1 can (8 ounces) diced tomatoes
1 can (4 ounces) sliced mushrooms
1 1/2 cups barbecue sauce
3 Tablespoons cornstarch
1/4 cup cold water
1. Saute onion, pepper and garlic in olive oil.
2. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce.
3. Immediately transfer to crock pot, add stew meat (stir to coat the meat with the sauce) and cook on low for 8 to 10 hours.
4. Mix cornstarch, and cold water, add to the stew to thicken before serving. Serve with crusty buttered rolls.