Sticky BBQ Beef Stew
Sweet spicy smoky beef! Perfect comfort food in cold weather. This may seem like a lot of ingredients, but don't let that put you off. Its mainly just beef, vegetables and some store cupboard herbs and spices that give this stew its deep hearty flavour. If there's something you dont have, then swap for something you do, or leave it out altogether. It's an easy recipe to adapt to suit you and your families tastes. You can add more vegetables or even a tin of beans-(baked, butter or mixed) to bulk it out too. I've used the hob this time but it can also be done in the slow cooker. I'll add the times at the bottom of the page. Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Take the Beef out of the fridge 30mns beforehand.
Trim off any fat.
Cut into 1" chunks
Cut all the vegetables into 1" chunks
Add the oil to a deep Casserole dish or pot.
Heat on a medium heat.
Add the beef and fry till browned but not cooked- 3-4mns.
Add the Vegetables - Celery, Carrots, Turnip, Mushrooms,
but leave the Spring Onions till later.
Stir through.
Crumble over the stock cubes.
Sprinkle over the sugar and spices.
Stir through.
Add enough water to cover. Bring to the boil then cover and simmer on a very low heat for around 90 mins or until the beef is tender.
Take the lid off for the last 20 mins to allow the sauce to reduce.
Add the honey, BBQ sauce and soy sauce.
Add a little water if the sauce is too thick.
Stir through and add the Spring onion
Taste and adjust the seasoning if needed.
Too spicy?- add some sugar or plain yoghurt/cream.
Too sweet? Add some Soy sauce.
Serve hot with rice, noodles, mash potatoes or chips.
Easy swaps:-
Stewing beef for beef tips or cheeks.
Honey for Maple Syrup.
Muscovado sugar for white.
Mustard powder for 1tsp from a jar.
Celery for Onion.
Carrot for Sweet Potato
Slow Cooker- Brown the beef then add all the ingredients into the SC - use only 1/2 the water. Cook on Low for 6-8 hrs or High for 4- 5
Ingredients
Directions
Take the Beef out of the fridge 30mns beforehand.
Trim off any fat.
Cut into 1" chunks
Cut all the vegetables into 1" chunks
Add the oil to a deep Casserole dish or pot.
Heat on a medium heat.
Add the beef and fry till browned but not cooked- 3-4mns.
Add the Vegetables - Celery, Carrots, Turnip, Mushrooms,
but leave the Spring Onions till later.
Stir through.
Crumble over the stock cubes.
Sprinkle over the sugar and spices.
Stir through.
Add enough water to cover. Bring to the boil then cover and simmer on a very low heat for around 90 mins or until the beef is tender.
Take the lid off for the last 20 mins to allow the sauce to reduce.
Add the honey, BBQ sauce and soy sauce.
Add a little water if the sauce is too thick.
Stir through and add the Spring onion
Taste and adjust the seasoning if needed.
Too spicy?- add some sugar or plain yoghurt/cream.
Too sweet? Add some Soy sauce.
Serve hot with rice, noodles, mash potatoes or chips.
Easy swaps:-
Stewing beef for beef tips or cheeks.
Honey for Maple Syrup.
Muscovado sugar for white.
Mustard powder for 1tsp from a jar.
Celery for Onion.
Carrot for Sweet Potato
Slow Cooker- Brown the beef then add all the ingredients into the SC - use only 1/2 the water. Cook on Low for 6-8 hrs or High for 4- 5