Dinner

BBQ Slow Cooker Beef Stew Recipe

Bylina Carter November 23, 2025November 23, 2025

Introduction

This BBQ Slow Cooker Beef Stew is a comforting and flavorful dish perfect for busy days. Tender beef simmers slowly with vegetables and barbecue sauce, creating a rich and hearty meal with minimal effort.

A white bowl filled with a rich beef stew showing three main layers: the bottom layer is a reddish-brown broth, the middle layer has chunks of browned beef, diced red tomatoes, and slices of brown mushrooms mixed with softened vegetables, and the top layer is garnished with fresh green parsley leaves. In the background, there is a partially visible pretzel with a shiny brown crust, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds beef stew meat
2 tablespoons olive oil

1 cup onion, sliced
½ cup green pepper, chopped

2 garlic cloves, pressed or chopped
½ teaspoon salt

¼ teaspoon pepper
2 cups beef stock
14 ounce can tomatoes

8 ounces mushrooms, sliced
⅓ cup barbecue sauce

Instructions

Step 1: Heat olive oil in a large pan over medium-high heat. Sauté the onion, green pepper, and garlic for 4 to 5 minutes until softened.

Step 2: Transfer the sautéed vegetables to a slow cooker. Add the beef stew meat, salt, pepper, beef stock, canned tomatoes, mushrooms, and barbecue sauce. Stir to combine.
Step 3: Cook on low heat in the slow cooker for 8 hours until the beef is tender and flavors have melded.
Optional Step 4: For a thicker stew, mix ¼ cup water with 2 to 3 tablespoons of cornstarch and stir into the stew. Cook for an additional 10 to 15 minutes to thicken.

Tips & Variations

Use a mix of barbecue sauces to customize sweetness or smokiness to your taste.
Adding chopped carrots or potatoes can bulk up the stew and add extra nutrition.
Brown the beef pieces before adding them to the slow cooker for deeper flavor.

For a spicier twist, add a pinch of chili flakes or cayenne pepper.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until hot throughout. This stew also freezes well; freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a thick stew showing multiple layers: at the bottom is a rich, dark brown broth, above it are chunks of tender beef in deep brown, pieces of cooked mushrooms in light and dark beige, diced tomatoes in red, and bits of celery in green. A fresh green parsley garnish sits on top center. In the background, there is a shiny pretzel with a golden brown crust visible on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, chuck roast or brisket are great alternatives because they become tender during slow cooking. Avoid very lean cuts as they may dry out.

Can this stew be cooked on high heat instead?

Yes, you can cook on high in the slow cooker for about 4 to 5 hours, but low and slow cooking yields more tender beef and better flavor.