BARBECUE BEEF FOR SANDWICHES
This recipe has been a family favorite for 35 years. Serve on hamburger buns that have been buttered on both halves, and lightly browned under broiler. Freeze some for lunches or dinner in a hurry.
Provided by VFBAUER
Categories Main Dish Recipes Sandwich Recipes Beef
Time 2h50m
Yield 16
Number Of Ingredients 12
Steps:
- Place roast in a large covered pan. Roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat falls apart and shreds easily.
- In a large skillet, melt butter over medium heat. Add onions, and saute until onions become translucent.
- Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. Cook sauce over low heat, stirring often, until thickened.
- With two forks, shred roasted beef. Stir meat into the sauce in the skillet, and simmer for 30 minutes.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 4.9 g, Cholesterol 52.9 mg, Fat 13.3 g, Fiber 0.2 g, Protein 14.4 g, SaturatedFat 5.6 g, Sodium 207 mg, Sugar 2.2 g
BARBECUED BEEF
This dish is zesty and yummy! It is very easy to make, as well as very deserving of 3 exclamation points!!! Spoon meat onto toasted sandwich buns, and top with additional barbecue sauce.
Provided by CORWYNN DARKHOLME
Categories 100+ Everyday Cooking Recipes
Time 10h20m
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
- Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
- Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 13.5 g, Cholesterol 65.4 mg, Fat 16.2 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 562.3 mg, Sugar 11.6 g
THE BEST BEEF STEW
The deep flavors in our beef stew come from browning the chuck roast in batches and cooking the onions and garlic until they're sweet. Cooking low-and-slow in the oven allows the meat to become completely tender in its rich red wine-laced sauce. This is a great dish to make ahead as its complex flavors intensify overnight.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
- Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
- Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
- Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.
SLOW-COOKER BBQ BEEF STEW
Discover the secret to the mellow flavor of our delicious Slow-Cooker BBQ Beef Stew! Watch our BBQ beef stew video here to witness the recipe in action.
Provided by My Food and Family
Categories Home
Time 7h35m
Yield 8 servings, 1-1/4 cups each
Number Of Ingredients 8
Steps:
- Cut meat into smaller 1-1/2-inch pieces if necessary. Heat oil in large nonstick skillet on medium-high heat. Add meat, in batches; cook 8 to 10 min. or until evenly browned, stirring occasionally.
- Place carrots, onions and potatoes in slow cooker sprayed with cooking spray; top with meat. Pour 1/2 cup barbecue sauce over meat; sprinkle with coffee. Cover with lid.
- Cook on LOW 7 to 8 hours (or on HIGH 5 hours).
- Stir in peas and remaining barbecue sauce; cook, covered, 15 min. or until heated through.
Nutrition Facts : Calories 350, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 300 mg, Carbohydrate 42 g, Fiber 5 g, Sugar 15 g, Protein 25 g
CLASSIC BEEF STEW
Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics added to it like tomato paste, Worcestershire sauce, red wine, and fire-roasted tomatoes for a subtle smokiness.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h25m
Number Of Ingredients 14
Steps:
- Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
- Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
- Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
- Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
- Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.
BEEF STEW
You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 2h45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
- Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.
Nutrition Facts : Calories 695 g, Fat 41 g, Fiber 5 g, Protein 48 g
BARBECUE BEEF STEW
a totaly different take on Beef stew but this is so good you will have them asking for more if they like BBQ.Cooking time also depends on your crockpot.
Provided by Kim19068
Categories Stew
Time 8h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In skillet brown meat in hot oil.
- Drain off fat.
- Place onion rings, green pepper and garlic in crockery cooker.
- Place meat atop; sprinkle with salt and 1/8 teaspoon pepper.
- Add beef broth, undrained tomatoes, mushrooms and barbecue sauce; stir to mix.
- Cover; cook on low-heat setting for 8-10 hours.
- Turn cooker to high-heat setting.
- Blend 1/4 cup cold water slowly into cornstarch; stir into stew.
- Cover and cook till thickened and bubbly, stirring occasionally.
- Serve over hot rice.
SLOW COOKER BBQ BEEF STEW
This recipe comes from kraftfoods.com. It sounded good and comforting for the winter months. I have made some adjustments to the recipe. Remember not all slow cookers are created the same, adjust the cooking times accordingly.
Provided by PaulaG
Categories Stew
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a nonstick skillet, heat the oil and brown the meat in batches.
- As the meat browns transfer to a 5 quart slow cooker.
- Pour in 1/2 cup of the barbecue sauce, sprinkle with the coffee granules.
- Top with onions, carrots and potatoes; cover with lid and cook on low for 7 to 8 hours.
- 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.
BBQ BEEF STEW
This recipe begins with beef, potatoes and carrots in a slow cooker-and ends as a delicious BBQ-saucy stew that serves eight, deliciously.
Provided by My Food and Family
Categories Home
Time 8h35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place meat and vegetables in slow cooker; top with bay leaves. Mix broth, barbecue sauce, 1 Tbsp. soy sauce and crushed pepper until blended; pour over ingredients in slow cooker. Cover with lid.
- Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
- Use slotted spoon to transfer meat and vegetables from slow cooker to bowl; cover to keep warm. Pour liquid from slow cooker through strainer into medium saucepan; discard strained ingredients. Skim and discard any fat from surface of strained liquid. Return meat and vegetables to slow cooker.
- Bring liquid in saucepan to boil. Mix cornstarch and remaining soy sauce until blended. Add to ingredients in saucepan; whisk until blended. Cook and stir 2 min. or until slightly thickened. Add to ingredients in slow cooker; stir. Cover. Cook on HIGH 20 min. or until heated through.
Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
CONTEST WINNING BARBECUED BEEF SANDWICHES
The great thing about this recipe-especially for non-cabbage lovers!-is that you can't taste the cabbage in the meat. Yet, at the same time, it adds a nice heartiness and moistness to it. I credit my mother for my love for cooking. My grandmother, too...I remember how she made barbecued beef on weekends when grandkids visited. Home for my husband, our daughter (she's 12) and me is a small village on the banks of the Mississippi River.
Provided by Taste of Home
Categories Lunch
Time 2h45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, combine the beef and water. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until tender. Drain cooking liquid, reserving 3/4 cup. , Cool beef slightly; shred and return to the Dutch oven. Add the cabbage, barbecue sauce, ketchup, Worcestershire sauce, horseradish, mustard and reserved cooking liquid. Cover and simmer for 1 hour. Serve warm in buns.
Nutrition Facts : Calories 290 calories, Fat 9g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 637mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein.
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- Preheat oven to 350°. Rinse and pat roast dry. Rub barbecue seasoning over roast. Place in an aluminum foil-lined 13- x 9-inch pan. Pour barbecue sauce and 1 (14-oz.) can chicken broth over roast. Cover tightly with aluminum foil.
- Bake at 350° for 1 1/2 hours or until fork tender. Remove roast from pan, reserving drippings in pan. Shred roast with 2 forks.
- Carefully pour drippings into a Dutch oven. Add shredded pork, 1 (32-oz.) container chicken broth, and next 4 ingredients. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes.
- Meanwhile, prepare oven fries and sweet potato fries according to package directions; serve with stew.
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