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I made this last week and just reheated some leftovers for dinner tonight ~ it was terrific both times ~ this is the "official" recipe, but I'll put my changes in "Notes" below ~ you don't really taste the barbeque sauce or the instant coffee, but both "deepen" and "enrich" the sauce ~ this makes at least 5 generous servings ~ ENJOY! ~ Sooz
Slow-Cooker BBQ Beef Stew
1 tbsps oil
2 lbs beef stew meat, cut into 1-1/2" chunks
5 carrots [3/4 lb], peeled, cut into 1" chunks
1 large onion, cut into chunks
6 small red potatoes [2-1/2 lbs], quartered
3/4 cup barbeque sauce, divided
1 tbsp instant coffee
1 pkg [10 oz] frozen peas
Heat oil in nonstick skillet on medium-high heat. Add meat, in batches; cook until evenly browned, stirring occasionally. Layer carrots, onions, and potatoes in bottom of 5-quart slow cooker; top with meat. Pour 1/2 cup barbeque sauce over meat; sprinkle with coffee granules. Cover with lid.
Cook on low 7 to 8 hours, or on high for 5 hours. Stir in peas and remaining barbeque sauce. Cook, covered, an additional 15-30 minutes, until heated thru.
Notes:
~ I used just under 2-1/2 pounds of meat.
~ I used a whole [1 lb] bag of baby carrots, which I left whole.
~ I used 2 good-sized onions; quartered, then quartered again.
~ I did not use potatoes in the stew because I like stew served over noodles.
~ I used Open Pit Original Barbeque Sauce; I poured "free-hand" so I'm thinking I used more than a total of 3/4 cup.
~ I also poured the instant coffee granules "free hand", so I'm thinking i used more than 1 tbsp.
~ I used a 4-quart slow cooker and that worked fine ~ but that was withOUT the chunked potatoes.
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sooz06
