Print Add to Collection

BBQ Beef

BBQ beef combines two wonderful comfort foods - beef stew and slow-cooked bbq sauce. It is delicious, comforting and very filling.
Course Main Course
Cuisine American
Keyword bbq, beef
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings
Calories 445kcal
Author Vered DeLeeuw


Barbecue sauce:

  • 1 (7 oz) jar tomato paste, no salt or sugar added (3/4 cup)
  • ¾ cup balsamic vinegar
  • 1 teaspoon Diamond Crystal 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 erythritol; 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 Diamond Crystal 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


  • 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.


Calories: 445kcal | Carbohydrates: 10g | Protein: 30g | Fat: 29g | Sodium: 736mg | Fiber: 1g | Sugar: 8g