Best Barbecued Beef Stew With Cheddared Corn Pudding Recipes

SLOW COOKER BBQ BEEF STEW

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.

OLD-FASHIONED BEEF STEW

Steps:

• Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
• Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
• Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
• Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
• In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

BARBECUE BEEF STEW

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.

BARBECUED BEEF STEW WITH CHEDDARED CORN PUDDING

Steps:

• Preheat the oven to 325°F.
• Season the beef with salt and pepper.
• In a Dutch oven or large, flameproof casserole dish, heat the oil over med-high heat.
• Sauté the meat in 2 batches, turning frequently, until browned all over (7 minutes per batch).
• As the meat is browned, remove it to a plate.
• Add the onions to the pot and cook, stirring often, until golden brown (7 minutes).
• Return the meat to the pot along with any juices that have collected on the plate.
• Add the beer, vinegar, ketchup, sugar, Worcestershire sauce, cumin, mustard, marjoram, and chipotle.
• Bring just to a boil, cover, and transfer to oven.
• Bake the stew until the meat is fork tender and beginning to fall apart (2-2.5 hours).
• Remove stew from oven, then increase oven temperature to 350°F.
• With a slotted spoon, remove the meat to a bowl.
• Skim all excess fat from the top of the stew.
• Remove the chipotle chile.
• Tear off and discard the stem end and puree the chile in a food processor or blender with 1 cup of the cooking liquid.
• Stir the chile puree back into the stew.
• If the sauce is thin, boil uncovered,.
• stirring often and skimming once or twice, until thickened slightly (5-7 minutes).
• Return the beef to the stew.
• Pour the beef and sauce into a 10x14x3-inch (or 11x13x3-inch) casserole dish.
• Beat the eggs, creamed corn, cayenne pepper, butter, buttermilk, cracker crumbs, cornmeal, baking powder, and baking soda until well blended.
• Stir in the cheese.
• Spoon the corn pudding on top and spread evenly.
• Bake until the corn pudding is golden on top, lightly browned around the edges, and just set in the center (45-55 minutes).