1 Tbsp. Oil
2 lb. Boneless Beef for Stew, cut into 1 ½ in. cubes
¾ c. Barbecue Sauce, divided
1 Tbsp. Instant Coffee

5 Medium Carrots, cut into 1-inch pieces
1 Large Onion, cut into chunks
6 Small Red Potatoes, quartered
1 pkg. (10 oz.) Frozen Peas, thawed

1. Heat oil in nonstick skillet on medium-high heat.  Add meat, in batches; cook until evenly browned.  Transfer meat to 5-qt. slow cooker.
2. Pour ½ cup of the barbecue sauce over meat; sprinkle with coffee granules.  Top with onions, carrots, and potatoes.  Cover with lid.

3. Cook on LOW for 7 to 8 hours (or on HIGH for 5 hours).
4. Stir in peas and remaining ¼ cup barbecue sauce; cover.  Cook an additional 30 min. or until heated through.

 Serves 8