Barbecue Beef Stew

4.84 from 6 votes

Tender pieces of beef slow-roasted in a barbecue-infused sauce. Serve over a bed of rice or mashed potatoes.

Prep Time25

Cook Time2

Total Time2 25

Course: Main Dish

Cuisine: American

Keyword: barbecue beef stew

Servings: servings

Calories: 730kcal

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

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. You can add carrots and potatoes for a traditional beef stew vibe if desired.
Serve over rice, mashed potatoes, or noodles. The sauce is so delicious, you'll want to soak up every drop.