2 lb. beef stew meat (cut in 1-inch cubes)
2 Tbsp. oil
1 c. thinly sliced onions, separated in rings
1/2 c. chopped green pepper
1 large clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
2 c. beef broth
1 (8 oz.) can tomatoes, cut up
1 (4 oz.) can mushroom pieces, drained
1/3 c. barbecue sauce
1/4 c. cold water
3 Tbsp. cornstarch
hot cooked rice

In skillet brown meat in oil; drain off fat. Place onion rings, green pepper and garlic in slow cooker. Place meat on top and sprinkle with salt and 1/8 teaspoon pepper. Add beef broth, undrained tomatoes, mushrooms and barbecue sauce; stir to mix. Cover and cook on low heat setting for 8 hours. Turn cooker on 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 8 servings.