Ingredients
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2 teaspoons oil
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2 lbs boneless beef stew meat, cut into 1 1/2 inch cubes
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3/4 cup barbecue sauce, divided
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1 tablespoon instant coffee granules
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4 medium carrots, scrubbed, cut into 1 inch pieces
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1 large onion, cut into chunks
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6 small red potatoes, scrubbed, quartered
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1 (10 ounce) package frozen peas, thawed
Instructions
- In a nonstick skillet, heat the oil and brown the meat in batches.
- As the meat browns transfer to a 5 quart slow cooker.
- Pour in 1/2 cup of the barbecue sauce, sprinkle with the coffee granules.
- Top with onions, carrots and potatoes; cover with lid and cook on low for 7 to 8 hours.
- Turn heat to high, stir in thawed peas and remaining 1/4 cup barbecue sauce; cover and cook an additional 30 minutes or until heated through.