Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

BBQ Beer Beef Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Molly
  • Total Time: 3 hours 30 minutes
  • Yield: 6-8 servings 1x

Description

This BBQ Beer Beef Stew is rich, savory and flavored with smoky-sweet BBQ flavor, succulent pieces of beef, tender vegetables and potatoes, and tastes like a giant bowl of comfort. When the weather gets chilly, this beef stew is just the thing to make to warm you up from the inside out!

Ingredients

Scale
  • 1 tablespoon avocado oil
  • 2 lbs beef chuck roast, cut into 2-inch cubes
  • Salt and pepper
  • 1 large onion, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ancho chile powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried mustard
  • 2 tablespoons all-purpose flour
  • 12 oz beer (any lager or pilsner style beer will taste good here)
  • 1 cup BBQ sauce
  • 2 tablespoons brown sugar
  • 4 cups beef broth
  • 2 bay leaves
  • 1 lb baby yellow potatoes
  • Fresh parsley, for serving

Instructions

  1. Preheat the oven to 325°F. Heat the oil in a large oven-safe pot or Dutch oven over medium-high heat.
  2. Pat the pieces of beef dry with paper towels. Season liberally with salt and pepper on all sides (I use roughly 1½ teaspoons of kosher salt and 1 teaspoon of pepper).
  3. Add the beef to the pot in batches. Sear for 2 minutes per side, or until a golden brown crust forms.
  4. Remove the browned beef from the pot and set aside. Reduce the temperature to medium.
  5. Add in the onion, carrots, celery, and a pinch of salt and sauté for several minutes, or until the onion begins to soften. Add in the garlic and cook for another minute.
  6. Add in the tomato paste, chile powder, smoked paprika, and dried mustard and stir to combine with the veggies.
  7. Sprinkle the flour evenly over the veggies and stir to coat. Cook for about 2 minutes or until the flour is golden brown.
  8. Add in the beer, scraping up the brown bits on the bottom of the pot, and bring to a simmer.
  9. Add in the BBQ sauce, brown sugar, beef broth, and bay leaves, along with another teaspoon each of salt and pepper.
  10. Return the beef to the pot and stir to combine everything. Return the liquid to a simmer.
  11. Once the liquid comes up to a simmer, add the potatoes, cover the pot, and transfer the pot to the oven. Bake, covered, for 2½-3 hours, occasionally stirring things around. The meat is done when a fork easily pierces it and it easily shreds apart. The potatoes should be easily pierced with a fork. The liquid will be slightly reduced and thickened.
  12. Remove the bay leaves and discard. Taste the stew and adjust the seasoning, as needed. Ladle the stew into bowls and serve garnished with fresh parsley.

Notes

Serving Suggestion:

This stew is particularly good served with cornbread or biscuits on the side. Something with a touch of sweetness goes well with the savory-rich broth of this stew.

  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Category: stew

Find it online: https://yestoyolks.com/2024/10/30/bbq-beer-beef-stew/