Add beef, barbecue sauce and broth for a delicious bowl – Lowell Sun

Let’s just start by saying that the words beef, beer, and barbecue in the title of a recipe don’t make my husband sad.

When browning beef for a stew (whether you do it in a slow cooker, an old regular pot, or a Dutch oven), getting all sides of the barely browned beef cubes is less important than getting one. pair of nicely caramelized sides. Getting all six sides of a cubic piece of meat is a bit laborious, and I’ll take the task off you.

If you don’t have time to brown the beef at all, you’ll still end up with a tasty beef stew, but it’s well worth it.

Parsnips look like pale carrots, beige in color, with a wider bottom near the root. They have a wonderful nutty sweetness. Look for smooth, tough parsnips without sprouting. You can also use all the carrots or mix in some potatoes or other root vegetables instead.

Slow Cooker BBQ Beer Stew

Start to finish: 6 1/2 hours (includes six hours in slow cooker)

Servings: 4 to 6


3 pounds. beef stew, cut into 1 1/2 inch cubes

Kosher salt and freshly ground pepper to taste

1 C. garlic powder

2 tbsp. olive or vegetable oil

1 1/2 tsp. chopped onion

1 ch. barbecue sauce, homemade or store-bought

1 ch. Beef broth

3/4 tsp. Beer

2 tbsp. my dear

1 tbsp. Dijon’s mustard

1 ch. 1/2-inch peeled parsnip pieces

1 ch. 1/2 inch of peeled carrot pieces

1 lb egg noodles


1. Season beef evenly with S&P and garlic powder.

2. Heat the oil in a large skillet over medium-high heat. Working in batches, brown the meat until golden brown, about 8 minutes for each batch. Do not crowd the beef cubes in the pan. Set the meat aside.

3. Empty all but 2 teaspoons of fat from the pan and add the onions. Saute them for 3 minutes, until lightly browned, and add them to the slow cooker. In the slow cooker, combine the barbecue sauce, beef broth, beer, honey and mustard. Add the parsnips, carrots and golden beef to the slow cooker and stir to combine.

4. Cook over low heat for 6 to 8 hours, until the meat is tender. When the stew is ready, prepare the egg noodles according to the package directions. Serve the stew hot with noodles.

Nutritional information per serving: Calories 596; 112 calories from fat; 12 g of fat (4 g of saturated fat; 0 g of trans fat); 189 mg of cholesterol; 761 mg of sodium; 75 g of carbohydrates; 5 g of fiber; 18 g of sugar; 45 g of protein.

Source link