Discover how to make a fall-apart tender barbecue beef stew that will satisfy the hungriest of appetites with bold, comforting flavor.
Abbey's Top Tip: Skip the bottle and use homemade hoisin BBQ sauce for robust flavor.
This post was originally published in December 2018 and has been updated.
I made this today with some apple cider BBQ sauce... so delicious!
- Kay
BBQ ribs meet beef stew in this delicious mash-up! This tangy beef stew features tender pieces of beef slow-roasted with onions in a barbecue-based sauce.
I love serving this with white rice for a "lighter" dish or with my make-ahead mashed potatoes with cream cheese for all-out comfort food. To get my veggies in, these lemon pepper green beans or roasted carrots with thyme round out the meal perfectly.
Why You Will Love This Recipe
Slow-roasted to perfection! This barbecue beef stew cooks slowly in the oven, creating the most tender morsels, much like this pot roast with mashed potatoes. You can cook the stew over the weekend and reheat it during the week for a quick and easy weeknight meal.
Bold and delicious flavor! The beef is slow-roasted in a barbecue-infused sauce, which adds a sweet, tangy, and slightly spicy taste. Fresh herbs add more wonderful flavor.
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Ingredient Notes
- Beef chuck is a tougher cut of meat ideal for stew because the slow-roasting process breaks down its connective tissue, tenderizing it. Chuck roast is also less expensive than other cuts of beef. You can buy larger cuts and cube the meat yourself (I prefer this), or purchase it already cubed as "stew meat." Bottom round or brisket can be substituted.
- Aromatics: Onion, garlic, fresh thyme, and bay leaves infuse the stew with familiar flavor.
- Beef broth: I prefer using low-sodium broth to control the amount of salt in the recipe. Chicken or vegetable broth can also be used.
- Barbecue sauce adds a bold and tangy vibe to the stew. This homemade hoisin barbecue sauce boasts rich, deep flavor. Feel free to use your favorite bottled sauce. Use a tomato-based sauce with a flavor profile you like - whether it is sweet, spicy, or smoky. The final dish will impart those flavors.
- Balsamic vinegar is another flavor booster in this dish. It adds a bright, acidic note. Red wine vinegar can also be used.
See the recipe card for complete instructions and ingredient amounts.
Variations
- Replace some of the beef broth with red wine or beer.
- Add chopped carrots and baby potatoes for a traditional stew vibe.
- Serve over cauliflower rice for a lighter twist.
How to Make Barbecue Beef Stew
Step 1: Season the meat with salt and pepper, and brown it, in batches, in a Dutch oven set over medium-high heat. Cook to brown it on all sides, approximately 6-8 minutes, before transferring it to a plate.
Step 2: Add the onions to the pot and cook until slightly softened, about 5 minutes. Stir in the garlic and cook for one minute. Sprinkle the flour over the onions and garlic and stir to combine. Cook for an additional 1 to 2 minutes.
Step 3: Add in the beef broth, Worcestershire sauce, and balsamic vinegar, stirring to scrape up any brown bits on the bottom of the pan. Stir in the barbecue sauce. Add the meat back to the pan along with any juices. Add the fresh herbs and stir.
Step 4: Cover and transfer to the oven at 325°F for 2 hours, or until the meat can be easily broken apart with a fork. Discard fresh herbs and serve over rice or mashed potatoes.
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Abbey's Tips
- Start with uniformly cut pieces (1-1½ inches) so the meat cooks evenly. It's best to start with a chuck roast and cut it into uniform cubes at home.
- Brown the meat in batches. If the pan is overcrowded, the meat will steam instead of brown. Searing the meat adds flavor.
- Make ahead, then heat and serve. This stew can be slow-roasted on the weekends and then reheated during the week for fuss-free meals.
- Serve over rice, mashed potatoes, or noodles. The sauce is so delicious you'll want to soak up every drop.
Recipe FAQs
Beef stew meat is a tougher cut of meat with a lot of connective tissue. Slow cooking at a low temperature is necessary to break down this tissue to yield tender results. Add the meat and cooking liquid to a Dutch oven, cover it, and roast at 325°F until the meat is tender.
Browning or searing meat creates flavor and a beautiful brown exterior. Browning the meat isn't required, but it is recommended for the flavor it lends to the dish.
Stewing is a moist heat cooking method, so beef stew should be cooked with a tight-fitting lid to retain moisture.
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📖 Recipe Card
Barbecue Beef Stew
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EQUIPMENT
Ingredients
- 2 pounds boneless beef chuck (cut into 1-1½-inch cubes)
- 1½ teaspoon Kosher salt
- 1 teaspoon black pepper
- 3 tablespoons avocado or grapeseed oil (or similar)
- 1 large yellow onion (chopped)
- 1 tablespoon minced garlic (about 3 cloves)
- 1 tablespoon all-purpose flour
- 2 cups low-sodium beef broth (or chicken or vegetable broth)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1½ cups hoisin barbecue sauce (or your favorite variety)
- 2 fresh bay leaves
- 1 bunch fresh thyme (or rosemary)
- cooked jasmine rice (for serving)
Instructions
- Preheat the oven to 325℉.
- Heat a Dutch oven pan over medium-high heat. Season the meat with salt and pepper. Add one tablespoon of oil to the pan and half of the meat, being careful not to crowd the pan. Cook to brown on all sides, about 6-8 minutes. Transfer the meat to a plate. Add another tablespoon of oil and the remaining half of the meat. Cook to brown on all sides and then transfer the meat to the plate.2 pounds boneless beef chuck, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
- Add the remaining tablespoon of oil and the onions to the pot. Cook until slightly softened, about 5 minutes. Stir in the garlic and cook for one minute. Sprinkle the flour over the onions and garlic and stir to combine. Cook for 1-2 minutes.1 large yellow onion, 1 tablespoon minced garlic, 1 tablespoon all-purpose flour
- Add in the beef broth, Worcestershire sauce, and balsamic vinegar, stirring to scrape up any brown bits on the bottom of the pan. Stir in the barbecue sauce. Add the meat back to the pan along with any juices. Add the fresh herbs and stir.2 cups low-sodium beef broth, 1 tablespoon Worcestershire sauce, 1 tablespoon balsamic vinegar, 1½ cups hoisin barbecue sauce, 2 fresh bay leaves, 1 bunch fresh thyme
- Cover and transfer to the oven for two hours or until meat is fork-tender. Discard fresh herbs and serve over rice.
Notes
- I recommend starting with a chuck roast and cutting it into cubes at home, to ensure uniformly sized pieces for even cooking.
- Brown the meat in batches. If the pan is overcrowded, the meat will steam instead of brown. Searing the meat adds flavor.
- Cook covered to create a moist cooking environment. This slow-cooking method breaks down the connective tissue in the meat, resulting in a fork-tender texture.
- Make ahead, then heat and serve. This stew can be slow-roasted on the weekends and then reheated during the week for fuss-free meals.
- Add vegetables for heartier appetites. You can add carrots and potatoes for a traditional beef stew vibe if desired.
- Serve over rice, mashed potatoes, or noodles to soak up the sauce. Round out the meal with a side dish of green beans or carrots.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Kay says
I made this for today's dinner with some apple cider BBQ sauce I picked up from Fly Creek Cider and Mill in Cooperstown, NY. So delicious! Going to have it with some pasta and maybe with rice tomorrow. Thank you!
Abbey McDermott says
Thank you, Kay. I'm so happy you enjoyed this recipe. The apple cider BBQ sauce sounds delicious!
KA says
Excited to try this. My husband and I were talking about a meal we used to get in school. Hopefully this is similar ❤️
Abbey McDermott says
I hope you enjoy this recipe!
Lenard Musgraves says
This blog makes me hungry; What is your top tip for bbq? Thank you
Abbey says
Barbecue should have bold flavor and this recipe delivers just that.
Kathleen says
What a great recipe. We changed things a little. Instead of rice or mashed potatoes, we smothered French fries and even put in some cheesy veggies and topped with shredded cheese. What a great idea, thanks!
Abbey says
Kathleen, Smothered French fries sound delicious! What a great idea. I'm so happy you enjoyed the recipe. Thanks so much!