Kansas City Barbecue Beef Stew

Olde Westport-Kansas City Barbecue Beef Stew

Serves 6


1½ pounds beef eye of round roast
1 tablespoon vegetable oil
1 (14½ ounce) can beef broth
1 cup water
3 teaspoons Old Town Barbecue Dry Rub Spice Blend®
½ teaspoon coarse ground black pepper
1 tablespoon Worcestershire sauce
2 tablespoons spicy brown mustard
¼ cup white corn syrup
2 bay leaves
4 medium carrots, cut into 1 inch pieces
2 ribs celery, sliced
2 medium potatoes, cut into 1 inch cubes
1 medium onion, coarsely chopped
2 green bell peppers, crassly chopped
3 tablespoons Wondra® Flour (look in the baking goods isle at grocery store)
¼ cup water


Trim roast of all fat and cut into 1 inch cubes. Heat oil in a large heavy 6 quart Dutch oven or saucepan over medium-high heat. Add cubed meat and cook until well browned on all sides, stirring often to prevent burning. Add beef broth and water, bring to a boil, lower heat, cover, simmer for 30 minutes. Add Old Town Barbecue Dry Rub Spice Blend®, pepper, Worcestershire sauce, mustard, syrup and bay leaves, stir. Bring back to the boil. Add carrots, celery, potatoes, onion and bell peppers, stir. Bring mixture back to the boil, simmer for 15 minutes or until vegetables are tender. In a small bowl, blend flour and water, stir mixture into beef stew, stirring continuously until thickened. Simmer for an additional 10 minutes, stirring occasionally.

Olde Bill’s Comments: Test this recipe with a group of friends. All the vegetables and meat can be cut ahead of time and most of the cooking time is spent simmering giving you time to be the life of the party along with receiving compliments on your culinary abilities.