BBQ beef stew: Rich, hearty meal loaded with comfort

There is nothing that fills you with comfort and contentment like a hearty BBQ beef stew. This deeply aromatic recipe will hit the spot and give you all the comfort you need after a long week.

From the moment you inhale the strong flavour as it is slowly cooking on the stove to the moment you take the first bite, this stew is everything we love about a hearty stew.

What is the secret to getting your BBQ beef stew fork-tender?

Using ingredients like beef broth, Worcestershire sauce, and balsamic vinegar to cook the meat in helps to make the meat soft and succulent. But the most important part of getting the beef fork-tender is to allow it to cook slowly in the oven for at least an hour. This allows for a fantastic infusion of flavour.

Serve your BBQ beef stew on a bed of fluffy rice. You can also enjoy it with some traditional steamed bread which is absolutely delightful with stew.

BBQ beef stew recipe

5 from 1 vote

Recipe by Asande Mpila Course: MainCuisine: GlobalDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

Total time

1

hour 

10

minutes

Ingredients

• 3 tablespoons 3 olive oil divided

• 1 kg 1 boneless beef chuck cut into 2-inch cubes

• ½ teaspoon ½ salt

• ½ teaspoon ½ black pepper

• 1 large 1 onion chopped

• 1 tablespoon 1 minced garlic, about 3 cloves

• 1 tablespoon 1 all-purpose flour

• 2 cups 2 beef broth

• 1 tablespoon 1 Worcestershire sauce

• 1 tablespoon 1 balsamic vinegar

• 1½ cups 1½ barbecue sauce

• 2 2 fresh bay leaves

• 1 bunch 1 fresh thyme or rosemary, oregano

Method

• 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 to 200°C for one hour or until meat is fork-tender. Discard fresh herbs and serve over rice.

Notes

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