A hearty and flavorful beef stew with a smoky barbecue twist, perfect for cozy evenings.
Heat a nonstick skillet over medium-high heat and brown the beef in batches.
Browning the beef adds depth to the flavor of the stew.
Transfer the browned beef to a slow cooker.
Ensure all the juices from the skillet are added to the slow cooker for extra flavor.
Add the barbecue sauce, coffee granules, smoked paprika, salt, and pepper to the slow cooker.
Mix the ingredients well to evenly coat the beef.
Layer the onions, carrots, and potatoes on top of the beef.
Cut the vegetables into uniform sizes for even cooking.
Cover and cook on low for 7 to 8 hours.
Avoid lifting the lid during cooking to maintain the temperature.
Stir in the peas and cook on high for an additional 30 minutes.
Adding the peas at the end keeps them vibrant and fresh.
Serve the stew warm, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
