Barbecue Beef and Potato Stew with Corn
Equipment
- Slow Cooker
Ingredients
- 1.5 pounds beef stew meat
- 4 medium potatoes, peeled and cubed
- 1 cup frozen corn
- 1 cup barbecue sauce
- 2 cups beef broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Place the beef stew meat in the bottom of the slow cooker.
- Add the chopped onion and minced garlic on top of the beef.
- Add the cubed potatoes, frozen corn, barbecue sauce, beef broth, smoked paprika, salt, and black pepper.
- Stir everything together until the meat and vegetables are coated with the sauce and broth.
- Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is fork-tender.
Notes
Use a thicker barbecue sauce if you prefer less liquid at the end, or stir in an extra splash of broth before serving if the stew seems too thick. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a little added water.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker
Cuisine: American
Equipment: Slow Cooker