Barbecue beef stew combines two wonderful comfort foods – beef stew and slow cooked bbq sauce. It is delicious, comforting and very filling.
The idea for barbecue beef stew came to me when I was staring at the beef stew meat I had in the fridge, wondering if I could make something different with it. Something a bit more exciting than plain beef stew.
Don’t get me wrong – I love simple beef stew, and I also love beef bourguignon and pot roast. But sometimes you need to make something different!
Then it occurred to me – beef stew is such a classic comfort food. And the same is true for pulled pork and pulled chicken. So I was curious to see what would happen if I combine the two, making slow cooker beef stew with healthy homemade barbecue sauce?
The resulting barbecue beef stew is amazing – rich, flavorful, filling and comforting. I’ve been making it often, especially in the winter, the perfect season for enjoying a warm stew.
The ingredients needed to make this recipe
You’ll only need a few ingredients to make this tasty stew:
- BBQ sauce (I use homemade)
- Beef stew meat
- Salt and pepper
- Olive oil
- Cornstarch
How to make BBQ beef stew
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Brown the beef and transfer to your slow cooker.
- Pour the BBQ sauce on top and stir.
- Cook on low for 7.5 hours.
- Add the cornstarch (mixed with cold water) and cook on high for 30 more minutes to thicken the sauce.
Is this a healthy recipe?
I believe it is. While current dietary advice is to limit red meat, fresh unprocessed meat is very nutritious.
As long as one doesn’t overindulge, or have a specific issue that requires them to limit saturated fat (which is generally not harmful), I believe that red meat does have a place in a healthy diet.
And the barbecue sauce is homemade, low sugar, and consists of just a few whole-food ingredients.
How to serve barbecue beef stew
I like to serve this delicious stew over cauliflower rice, with a side of microwave steamed broccoli. The cauliflower rice works well to soak up the yummy sauce.
Another great bed for barbecue beef stew is mashed cauliflower. And you can also serve in on a bed of raw young spinach leaves. The warm sauce will melt the spinach just enough to lightly cook it.
How to store the leftovers
Leftovers keep very well in the fridge for 3-4 days, in an airtight container. Gently reheat them in the microwave, covered, on 50% power, to prevent splatters and also to prevent the meat from over-drying.
Barbecue Beef Stew
INGREDIENTS
Barbecue sauce:
- 1 (7 oz) jar tomato paste, no salt or sugar added (3/4 cup)
- ¾ cup balsamic vinegar
- 1 teaspoon kosher salt (not fine table salt)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 2 tablespoons sweetener of choice (I used xylitol; sugar or honey will work too)
Beef Stew:
- 2 lb. extra lean beef stew meat (boneless chuck roast, cut into 1-inch pieces)
- 1 teaspoon kosher salt (not fine table salt)
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon cornstarch (use organic to avoid GMOs)
- 2 tablespoons cold water
INSTRUCTIONS
- In a medium bowl, whisk together the barbecue sauce ingredients. Set aside.
- Season the beef with the kosher salt and black pepper.
- Heat a very large, 14-inch skillet, or a double-burner griddle, over medium-high heat, about 3 minutes. Brush with half the olive oil. Add half the beef in a single layer and brown on all sides, about 5 minutes total. Transfer the browned beef to your slow cooker and repeat with the remaining olive oil and the remaining beef.
- Pour the barbecue sauce over the beef and stir to combine. Cover, and cook on low for 7.5 hours.
- Whisk the cornstarch with the water until smooth. Stir into the beef mixture. Set to high, cover, and cook 30 more minutes, until the sauce thickens.
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Vered DeLeeuw, LL.M., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
