Barbecue Beef Stew

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This Barbecue Beef Stew has tender pieces of beef slow-roasted with onions in a barbecue-based sauce. This tangy stew is delicious served over rice, mashed potatoes, or egg noodles. Add a side of roasted carrots with thyme for a hearty meal.

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Why you will love this

Slow-roasted to perfection! This barbecue beef stew cooks low and slow in the oven, creating the most tender morsels. You can cook the stew over the weekend and reheat it during the week for an easy weeknight meal.

Bold and delicious flavor! The beef is slow-roasted in a barbecue-infused sauce, adding a sweet, tangy, and slightly spicy flavor. Fresh herbs add more wonderful flavor.

This barbecue beef stew is a delicious twist on traditional beef stew. It's a mash-up of barbecue ribs and beef stew. The rich, tangy sauce pairs perfectly with rice, make-ahead mashed potatoes with cream cheese or egg noodles.

Ingredients

Beef chuck or round are tougher cuts of meat ideal for stew because the slow-roasting process completely tenderizes them. These cuts are also less expensive. You can buy larger cuts and cube the meat yourself, but this meat is often sold already cubed as "beef stew meat."
Aromatics - onion, garlic, fresh thyme, and bay leaves infuse with wonderful flavor.
Barbecue sauce adds a tangy and slightly spicy vibe to the stew. This homemade hoisin barbecue sauce has great depth of flavor with a hoisin, soy, and Dijon base. Feel free to use your favorite barbecue sauce. Both homemade and store-bought are fine. Use a sauce with a flavor profile you like - whether it is sweet, spicy, or smoky. The final dish will impart those flavors.

Step-by-step instructions

See the recipe card for complete instructions and ingredient amounts.

Heat a Dutch oven pan over medium-high heat. Season the meat with salt and pepper. Add one tablespoon of oil and half of the meat to the pan, careful not to crowd the pan. Cook to brown on all sides, about 6-8 minutes. Transfer the beef to a plate.
Add another tablespoon of oil and the remaining half of the meat. Cook to brown on all sides, then transfer the meat to the plate.
Add the remaining tablespoon of oil and the onions. 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.
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.

beef, sauce and herbs combined in heavy pot.

Cover and transfer to the oven at 325 degrees for two hours or until meat is fork-tender. Discard fresh herbs and serve over rice.

Tips for making

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.
Add vegetables for heartier appetites. Add carrots and potatoes for a traditional beef stew vibe.
Serve over rice, mashed potatoes, or noodles. The sauce is so delicious you'll want to soak up every drop.

Recipe FAQs

How do you cook beef stew meat so it's tender?

Beef stew meat is tougher, so cooking it slowly at a low temperature will ensure tender results. Cover the meat with liquid in a Dutch oven and roast, covered, at 325 degrees until tender.

Do you have to brown stew meat?

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.

Do you cook beef stew covered or uncovered?

Stewing is a moist heat cooking method, so beef stew should be cooked with a tight-fitting lid. Cover the meat with liquid, fit with a lid, and cook slowly until the meat is tender.

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📖 Recipe Card

This post was originally published in December 2018 and has been updated.

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