Tender pieces of beef slow-roasted with onions in a barbecue-infused sauce. This Barbecue Beef Stew will warm your soul on a cold wintery day.
It was cold and rainy last weekend; raw and gloomy outside. Days like this call for a cozy fire and a soul-warming meal. Barbecue Beef Stew fits the bill perfectly. Pieces of beef chuck and onions are slow-roasted in a barbecue-infused sauce and served over a bed of rice. Comforting, savory, and delicious!
This recipe evolved from the fact that I’m really not a traditional beef stew person. The addition of carrots and potatoes isn’t something I crave. But, I love the flavor and aroma of beef and onions sauteing. Add in a flavor-boosted sauce, and this says comfort food to me!
Barbecue Beef Stew
I like the simplicity of beef and onions together. But, it is the sauce that makes this dish sing. The sauce is spiked with barbecue sauce and fresh herbs. I use a barbecue sauce with a hoisin, soy, and dijon base – a great depth of flavor and not overly sweet. The barbecue sauce takes this dish to another level for me. I love this barbecue sauce recipe. Once I discovered this recipe, I have only made this sauce. However, any homemade or bottled sauce can be used. Use a sauce that has a flavor profile you like – whether it is sweet or spicy or smoky. The final dish will impart those flavors.
For the fresh herbs, I used bay, rosemary, and thyme, but I have also used fresh oregano before. Use whatever herbs you like or use up what you have on hand.
I like to serve this beef over jasmine rice. The rice is on the lighter side but doesn’t take away from the comfort food feel of this dish. Mashed potatoes make a delicious accompaniment too! Depending on who I am cooking for, I will add sauteed mushrooms as well.
This makes a great weekend dish. Brown the meat and onions on the stove, add the remaining ingredients and transfer to the oven to roast low and slow for about 2 hours. The house will smell amazing and dinner will be waiting!
Tender pieces of beef slow-roasted in a barbecue-infused sauce. Serve over a bed of rice or mashed potatoes.
- 2 pounds boneless beef chuck, cut into 2-inch cubes
- 1/4 cup flour
- 1 yellow onion, roughly chopped
- 3 cloves of garlic, smashed
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 2 cups beef broth
- 1 cup barbecue sauce, homemade or store-bought
- 2 fresh bay leaves
- 1 bunch fresh herbs, such as rosemary, thyme, or oregano
- salt and freshly ground black pepper
- 4 cups cooked jasmine rice
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Heat a Dutch oven pan over medium-high heat. Season meat with salt and pepper and toss to coat with the flour. Add a drizzle of oil to the pan and add the meat, cooking to brown on all sides, 7-8 minutes. Cook the meat in two or three batches, being careful not to overcrowd the pan. Once browned, remove the meat to a plate and repeat with remaining beef.
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After all the meat has been browned and removed to a plate, stir in the onions and let cook until translucent. Add in garlic and cook for one minute. Add in Worcestershire sauce and balsamic vinegar to deglaze the pan, stirring to release all of the flavor bits on the bottom of the pan.
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Next, add in beef broth, barbecue sauce, and fresh herbs. Add salt and pepper to taste. Add beef back to the 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.
Updated oven temperature (1/27/2019).
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