Barbecue Beef Stew done in a slow cooker will turn into a family favorite for those who relish to that tangy flavor.
If you have a slow cooker or Crockpot that holds larger quantities, this is an ideal recipe to make in quantity to freeze. Summer or winter this will be a welcome meal for nights no one wants to cook!
It's also an easy recipe to adapt to your family preferences or to what you have on hand. Got green peppers you want to use up - add more! Cut the onions into chunks or leave in rings. Got some real garlic affectionados coming for dinner, double up on the garlic. Good hint: Serve with lots of fresh parsley on the side to help with that garlic breath)
Barbecue Beef Stew
2 pounds/1 kg stew meat
3 tablespoons / 45 ml oil
1 cup/ 250 ml onion, sliced (about 2 medium)
1/2/125 ml to 1 cup/ 250 ml green pepper, chopped
1 large clove garlic, minced
1/2 teaspoon salt
1/8 tsp. pepper
2 cups beef stock
1 can (8 oz.) regular, cut up, or diced tomatoes
1 cup mushrooms, sliced
1/3 cup/ 79 ml up to 1 cup/250 ml barbecue sauce (by taste)
3 tablespoons/45 ml. cornstarch
1/4 cup/60 ml cold water
1. Cut stew meat into 1 inch cubes and saute in oil. Remove to slow cooker.
2. Saute onion, pepper and garlic in oil.
3. Add salt, pepper, beef stock, tomatoes, mushrooms and BBQ sauce. Remove to slow cooker.
4. Cover and cook in slow cooker on low heat 8-10 hours.
5. Turn slow cooker to HIGH. Mix cold water into cornstarch with spoon or small whisk, then add to the cooker slowly to thicken. Cover and let cook thoroughly until bubbly to remove “raw” taste before serving.
6. Serve over hot cooked rice, quinoa or, for a change, even cooked barley.
Options: Add corn niblets or chunks of corn-on-the-cob.
You might also like to serve it with Cornbread Muffins with Real Corn.
Cornbread muffins with real corn are a bit of a change from regular cornbread muffins.
Regular cornbread muffins are usually made with cornmeal but these use corn niblets for added taste and texture which makes them a great addition to your dinner.
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