INGREDIENTS:

* 1 1/2 to 2 pounds stew beef
* 3 tablespoons vegetable oil
* 1 cup onion, sliced, about 1 large onion
* 1/2 cup green pepper, chopped
* 1 large clove garlic
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 2 cups beef stock
* 1 can (14.5 ounces) tomatoes
* 1 can (4 oz.) mushrooms, drained
* 1/3 cup barbecue sauce
* 3 tablespoons cornstarch
* 1/4 cup cold water

PREPARATION:
If beef is in large pieces, cut into cubes, about 3/4- to 1-inch. Heat oil in a skillet over medium heat. Saute onion, pepper and garlic in the hot oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Cover and cook on LOW setting for 8 to 10 hours. Mix cornstarch with the cold water and stir into stew about 20 minutes before done. Serve with hot cooked noodles or rice.