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