Barbecue is often thought of as a summer flavor, and for good reason. It's one of the most common flavor profiles introduced to meat before it goes on the grill. Entire summertime gatherings are based around barbecue food.
When the grill goes away for the year, it's not uncommon for families to also put away the barbecue sauce. The end of summer doesn't have to mean the end of barbecue. With recipes like this barbecue beef stew, you can bring a little bit of summer into your winter home.
This stew, like many others, is made in the crock pot. Cooking meat in a crock pot ensures that it cooks low and slow, tenderizing it evenly and perfectly. For this recipe, you'll want to cook the stew for eight to ten hours on low. This is definitely an all-day meal!
Once the stew is done cooking, serve it with some buttered rolls and enjoy. This meal will leave your family warm and satisfied while reminding them of warmer days. It's a great use for barbecue sauce when it's too cold and windy out for the grill.
Barbecue Beef Stew
Ingredients:
2 pounds beef stew meat
3 tablespoons olive oil
2 medium onions, thinly sliced
2 medium green peppers, chopped
1 large clove garlic, minced
1 teaspoon salt
1/8 teaspoon pepper
2 cups beef stock
1 can (8 ounces) diced tomatoes
1 can (4 ounces) sliced mushrooms
1 1/2 cups barbecue sauce
3 tablespoons cornstarch
1/4 cup cold water
Directions:
1. Sauté onion, pepper, and garlic in olive oil.
2. Add salt, pepper, beef stock, tomatoes, mushrooms, and barbecue sauce.
3. Immediately transfer to crock pot, add stew meat (stir to coat the meat with the sauce) and cook on low for 8 to 10 hours.
4. Mix cornstarch and cold water, add to the stew to thicken before serving. Serve with crusty buttered rolls.