Instructions: Coat 4-quart flameproof roasting pan or Dutch oven with nonstick spray; warm over medium-high heat. Season meat with salt and freshly ground black pepper; place in prepared pan. Brown meat, turning, until all sides are browned. Transfer to plate; set aside.

Add onions (sliced and separated into rings), bell pepper (sliced into rings), sliced mushrooms (1 cup) and minced garlic to pan. Reduce heat to medium; cook, stirring occasionally, for 5 minutes or until tender.

Stir in barbecue sauce (commercially prepared or homemade), water, molasses, chili powder and mustard powder; bring to boil over high heat.

Add beef; reduce heat to low, cover and cook for 1 hour. Add carrots; cook 30-45 minutes longer, or until meat is fork-tender and cooked through and carrots are soft.

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