My Favorite BBQ Beef Recipe

written by

Sandra Ressler

posted on

September 21, 2018

Do you ever have days when you know you’re going to be busy and on the run all day? You know you’ll need to feed your family dinner, but are out of ideas for something quick and easy?

I love to cook. I love spending time experimenting and creating new recipes and trying different ideas. But I’m also a fan of quick and easy recipes for busy days…and this one fills that bill! It takes just a few minutes of prep in the morning, and you can come home to the wonderful aroma of dinner cooking. Add a simple side dish, salad, or veggies & dip…and dinner is served!!

Use my simple BBQ sauce recipe below (make ahead and store in the fridge). Or use your favorite bottled sauce.

BBQ Beef for Sandwiches

  - 1 lb. stew beef
  - 1/4 tsp. celery salt
  - Additional seasonings (I use cumin, basil, chili powder, and onion powder) to taste
  - 1 Tbsp. coconut oil (or other oil or fat of your choice)
  - Your favorite bottled BBQ sauce…or try my sauce recipe below!

1) Heat oil over medium-high heat and add beef.

2) Sprinkle with seasonings. Cook and stir until meat is brown on all sides. This takes just a few minutes.

3) Transfer to a crockpot, add 1/4-1/3 cup water, cover, and cook on low 8-10 hours.

4) When beef is tender, shred with a fork, add BBQ sauce according to your taste, and serve in sandwiches


Notes:
  - You could do this in the oven instead of the crock-pot. Bake at 250 for 6-8 hours. Or you can add a bit of water to the skillet after browning the meat, turn the burner down to low, cover and simmer for 4-5 hours on the stove.

  - This can also be served over rice or noodles instead of in a sandwich. Or if you’re grain-free, serve it over potatoes, veggie noodles, or even a bed of greens.

  - This recipe should serve 4 people but can easily be doubled or tripled for a larger group, or for leftovers. Tastes great re-heated!


Sandy's Homemade Maple BBQ Sauce

  - 2 Tbsp. butter
  - 1/2 cup chopped onion (or use 1 Tbsp. dehydrated onion)
  - 1 1/2 cup ketchup
  - 1 tsp. Worcestershire sauce
  - 1/4 cup maple syrup
  - 2 tsp. lemon juice
  - 1 tsp prepared mustard

Melt butter, add onion and cook until onion is soft. Add remaining ingredients and simmer for a few minutes.

Your taste buds will thank you!

Beef

Maple Syrup

More from the blog

Maple Syrup in October?!

Maple Syrup in October?!

You know how some people do "Christmas in July" events?  How about maple syrup in October?!  Actually, I'm told it IS possible to make syrup in the fall...any time the weather fluctuates between freezing and thawing, sap is drawn up into the tree and can be harvested.  Apparently the yield (amount of sap/number of gallons of syrup) is not as good, and also the flavor is not quite as good, but we don't have experience with that. Obviously we aren't there yet weather-wise...it's still too warm.  And no, we aren't tapping trees in the fall!  But last spring, we saved bottling time during the busiest sugaring days by filling a 40-gallon barrel to use later.  A few days ago we opened that barrel and bottled the syrup.  So it felt a bit like sugaring season.  And that maple aroma when you walk into the sugar house...I never get tired of that!! Grade B Maple Syrup This past spring we ended up with a bunch of end-of-the-season syrup that we felt was not up to our flavor standards (we have a reputation to protect!) so we weren't planning to sell it.  However, we have since realized that we can make it available as "Grade B" syrup. A few years ago the USDA changed the grading system for maple syrup.  The new system has four Grade A syrups: Grade A Golden:  Delicate taste Grade A Amber:  Rich taste Grade A Dark:  Robust taste Grade A Very Dark:  Strong taste This was done because many people were confused by "Grade A" and "Grade B", thinking that Grade A was a superior quality.  In reality there is no difference in quality, only in texture and taste.  So it's more a matter of personal preference. While the official grading system has changed, many people still refer to "Grade A" and "Grade B" syrup.  Grade B syrup, typically produced later in the season (when sap has a lower sugar content and more microbial activity), has a darker color, bolder flavor, thicker viscosity, and increased minerals.  It is often used in cooking and baking.  Grade B syrup is hard to find as a retail product because much of it goes to bakeries and such.  We now have it available while supplies last.  You can order it here.

Read more
Return To Top

Elm Run Farms

  • 16808 Burkhart Road
    Orrville OH 44667
  • 330-317-7283