Barbecue Beef Stew Recipes

Steps:

• Cut meat into smaller 1-1/2-inch pieces if necessary. Heat oil in large nonstick skillet on medium-high heat. Add meat, in batches; cook 8 to 10 min. or until evenly browned, stirring occasionally.
• Place carrots, onions and potatoes in slow cooker sprayed with cooking spray; top with meat. Pour 1/2 cup barbecue sauce over meat; sprinkle with coffee. Cover with lid.
• Cook on LOW 7 to 8 hours (or on HIGH 5 hours).
• Stir in peas and remaining barbecue sauce; cook, covered, 15 min. or until heated through.

Steps:

• In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
• Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
• Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

Steps:

• In a nonstick skillet, heat the oil and brown the meat in batches.
• As the meat browns transfer to a 5 quart slow cooker.
• Pour in 1/2 cup of the barbecue sauce, sprinkle with the coffee granules.
• Top with onions, carrots and potatoes; cover with lid and cook on low for 7 to 8 hours.
• Turn heat to high, stir in thawed peas and remaining 1/4 cup barbecue sauce; cover and cook an additional 30 minutes or until heated through.

Steps:

• Place meat and vegetables in slow cooker; top with bay leaves. Mix broth, barbecue sauce, 1 Tbsp. soy sauce and crushed pepper until blended; pour over ingredients in slow cooker. Cover with lid.
• Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
• Use slotted spoon to transfer meat and vegetables from slow cooker to bowl; cover to keep warm. Pour liquid from slow cooker through strainer into medium saucepan; discard strained ingredients. Skim and discard any fat from surface of strained liquid. Return meat and vegetables to slow cooker.
• Bring liquid in saucepan to boil. Mix cornstarch and remaining soy sauce until blended. Add to ingredients in saucepan; whisk until blended. Cook and stir 2 min. or until slightly thickened. Add to ingredients in slow cooker; stir. Cover. Cook on HIGH 20 min. or until heated through.

Steps:

• In skillet brown meat in hot oil.
• Drain off fat.
• Place onion rings, green pepper and garlic in crockery cooker.
• Place meat atop; sprinkle with salt and 1/8 teaspoon pepper.
• Add beef broth, undrained tomatoes, mushrooms and barbecue sauce; stir to mix.
• Cover; cook on low-heat setting for 8-10 hours.
• Turn cooker to high-heat setting.
• Blend 1/4 cup cold water slowly into cornstarch; stir into stew.
• Cover and cook till thickened and bubbly, stirring occasionally.
• Serve over hot rice.

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.