Hearty slow cooker BBQ Beef Stew, loaded with vegetables, super tender meat, and packed with incredible flavor.

Dig into classic comfort food after a long day, this crock pot recipe is family dinner perfection! Your house will smell amazing as it cooks all day! Let’s get cooking!

TO MAKE BBQ BEEF STEW, YOU WILL NEED

2 tsp oil
2 lbs boneless beef stew meat, cut into 1 ½ inch cubes
3⁄4 cup barbecue sauce, divided
1 tbsp instant coffee granules
4 medium carrots, scrubbed, cut into 1 inch pieces
1 large onion, cut into chunks
6 small red potatoes, scrubbed, quartered
1 (10 oz) package frozen peas, thawed

See the recipe card for full information on ingredients and quantities.

HOW DO YOU MAKE BBQ BEEF STEW?

Step 1: In a nonstick skillet, heat the oil and brown the meat in batches.

Step 2: As the meat browns transfer to a 5 quart slow cooker.

Step 3: Pour in 1/2 cup of the barbecue sauce, sprinkle with the coffee granules.

Step 4: Top with onions, carrots and potatoes; cover with lid and cook on low for 7 to 8 hours.

Step 5: Turn heat to high, stir in thawed peas and remaining 1/4 cup barbecue sauce. Cover and cook an additional 30 minutes or until heated through.

Step 6: Serve and enjoy your freshly made BBQ Beef Stew.

RECIPE NOTES AND HELPFUL TIPS:

Don’t cut the cubes of beef too small or they’ll fall apart before being able to soak up all the flavor from slow cooking all day.

Brown the beef! Browning the beef before adding in all the other ingredients is key! Forming a nice crust on all the pieces of beef locks in flavor. This extra step is so worth it!

You can peel your potatoes if you want, but for baby new potatoes, it’s not necessary. If they are on the extra large side, you might want to quarter them.

Chicken broth can replace the beef broth if that’s all you have, although the overall taste will not be as deep.

NUTRITIONAL INFORMATION:

Yield: 8 | Estimate the nutritional information for each serving:

FREQUENTLY ASKED QUESTIONS (FAQs):

1. How long to cook BBQ Beef Stew in slow cooker?

This recipe calls for 7-8 hours on low and then an additional 30 minutes if you’re thickening the broth.

While you can cook on high for 3-4 hours, I do not recommend it. Low and slow is the way to go to achieve tender, fall-apart meat and deep flavors!

2. How to thicken this BBQ Beef Stew in slow cooker?

If you want the liquid to be more like a gravy, you’ll create a slurry. In a small bowl, whisk together the flour and 1/2 cup stew broth until combined and smooth.

Slowly stir the mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.

3. How long does this BBQ Beef Stew last?

Allow stew to cool completely, then transfer to airtight containers and store in the refrigerator for up to 4 days.

4. Can I freeze this BBQ Beef Stew?

Yes, you can freeze beef stew (although the vegetables tend to get softer and break down into smaller pieces after thawing.)

Make sure to leave a 1/4-1/2 inch gap in the container to allow for expansion. Stored properly, it will keep in the freezer up to 3 months.

If you know in advance you’ll want to freeze the stew, wait to thicken it until you reheat it.

5. What to serve with this recipe?

Loaded with beef and so many veggies, this is a complete meal in a bowl and doesn’t need anything else, but it’s hard to resist not serving it with warm bread from the oven to mop up the gravy!

Let’s Make This Absolutely Divine BBQ Beef Stew!

And there you have it – this easy, yummy is BBQ Beef Stew ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.

Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!

Absolutely Divine BBQ Beef Stew

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Serves: 8 Prep Time: 15 Mins

Nutrition facts: calories fat

Rating: 4.5/5

( 2 voted )

Ingredients

2 tsp oil
2 lbs boneless beef stew meat, cut into 1 ½ inch cubes
3⁄4 cup barbecue sauce, divided
1 tbsp instant coffee granules
4 medium carrots, scrubbed, cut into 1 inch pieces
1 large onion, cut into chunks
6 small red potatoes, scrubbed, quartered
1 (10 oz) package frozen peas, thawed

Instructions