2 lbs. beef stew meat, cut in 1 inch pieces
2 tbsp. cooking oil
1 c. thinly sliced onion, separated into rings
1/2 c. chopped green pepper
1 lg. clove garlic, minced
1/2 tsp. salt
2 c. beef broth or beef stock
1 (8 oz.) can tomatoes, cut up
1/4 oz. can mushroom stems and pieces, drained
1/3 c. bottled barbecue sauce (Cathy uses a little more)
3 tbsp. cornstarch
Hot cooked rice

In 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 to 10 hours. Turn cooker to 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 6 to 8 servings.