2 pounds :beef or bison 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 large clove garlic, :minced
2 cups :beef broth
1 can (8 ounce) tomatoes, :cut up
1 cup :sliced mushrooms
1/2 cup :brown sugar
1/3 cup :bottled hickory barbecue sauce
3 tablespoons :cornstarch
hot :cooked rice
In a skillet brown meat in hot oil. Drain off fat. Place onion rings, green pepper and garlic in crock pot. Place meat on top of the vegetables; sprinkle with salt and 1/8 teaspoon pepper.
Add beef broth, brown sugar, undrained tomatoes, mushrooms and barbecue sauce; stir to mix. Cover; cook on low-heat setting for 8-10 hours.
To serve: 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. This can be made in the oven.