This is a seriously tasty stew! Perfect for this cold weather!
1 Tbsp. oil
2 lb. (900 g) boneless stewing beef, cut into 1-1/2-inch cubes
5 carrots, peeled, cut into 1-inch pieces
1 large onion, cut into chunks
6 small red potatoes, quartered
3/4 cup your favorite BBQ sauce
1 Tbsp. Instant Coffee
2 cups frozen peas
HEAT oil in nonstick skillet on medium-high heat. Add meat, in batches; cook until evenly browned, stirring occasionally. Layer carrots, onions and potatoes in bottom of 5-qt. slow cooker; top with meat. Pour 1/2 cup barbecue sauce over meat; sprinkle with coffee granules. Cover with lid.
COOK on LOW 7 to 8 hours (or on HIGH 5 hours).
STIR in peas and remaining barbecue sauce; cover. Cook 15 min. or until heated through.
Adapted from here