Like what you see? Share it with your friends!

Slow Braised Barbequed Beef Bites are tender and moist with just the right amount of heat and sweet.  This recipe is the perfect way to enjoy deep barbeque flavours without grilling.

What seems like a million years ago, I was married and my now ex wife introduced me to this dish.  Slow Braised Barbequed Beef Bites, which she simply referred to you as BBQ Beef, was one of the best meals she prepared.  She was a great cook, especially when it came to pasta, but her version of this beef was the best!

When I thought about adding the recipe to the blog and sharing with you, Dear Reader, I knew I needed to have the original recipe.  I sent her a text and she replied with a photo of her hand-written recipe from her recipe book.  I remembered that she would often say that she would double the sauce recipe, because sometimes it would dry out.  I’m a huge lover of anything with loads of sauce, so I followed in her footsteps and doubled the sauce.  Look at how wonderfully tender and moist those beef bites look!

Slow Braised Barbequed Beef Bites is one of those dishes that takes 5 minutes to assemble and a longer, lower-temperature cooking time.  It’s the perfect mix it and forget about it recipe.  I love recipes that are this easy to make, but yield such a deep flavour.

Use the cheapest cut of beef you can find for this recipe.  Save your good steaks for grilling.  I used stewing beef from Costco.  Stewing beef loves to be cooked for long periods of time at a low temperature.  The beef will break down and absorb more moisture, resulting in a very lip-smacking, tender piece of meat.

Serve this dish with rice or potatoes.  This is certainly not a dish you’d want to serve with salad.  By all means, this recipe is most certainly for the meat and potatoes type.  I like to serve it with rice because the sauce can be ladled over the rice and creates a wonderful, hearty meal.  And, if you really must have a vegetable with it, try serving it with corn.  Yum!

Slow Braised Barbequed Beef Bites are perfect for potlucks.  As previously mentioned, stewing beef is cheap, and this recipe makes quite a lot.  It would be so easy to prepare this dish and then empty the entire cooked recipe into a crock pot.  Turn it on the lowest possible setting to keep the beef warm on any buffet or potluck table.  Your friends will thank you and love you even more than they already do!

Tangy, sweet, a little spicy, tender, and moist, Slow Braised Barbequed Beef Bites are a go-to recipe you’ll want to keep on hand.  Perfect in winter or summer; a dish you’ll no doubt prepare again and again.

Lastly, if you’re into bite-sized meat dishes like I am, please take a look at my Honey Garlic Baked Pork Bites as well!

In a hurry?  Save this recipe to your Pinterest board for later!

Click HERE!

Print Pin
4.13 from 24 votes

Slow Braised Barbequed Beef Bites

Slow Braised Barbequed Beef Bites are tender and moist with just the right amount of heat and sweet.  This recipe is the perfect way to enjoy deep barbeque flavours without grilling.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 3 hours
Servings 4 people
Calories 569kcal
Author Lord Byron's Kitchen


  • 2 pounds stewing beef, cut into 1-2 inch cubes
  • 1 large onion, chopped
  • 1 teaspoon salt
  • 4 tablespoons white vinegar
  • 4 tablespoons Worcestershire sauce
  • 4 tablespoons brown sugar
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 1 cup ketchup
  • 2 cups water


  • Preheat oven to 325 degrees.
  • Whisk together the vinegar, Worcestershire sauce, water, ketchup, salt, paprika, chili powder, and sugar. Set aside.
  • Place the beef, in an even layer, into a Dutch oven or roasting pan with a good fitting lid.
  • Sprinkle the chopped onion over the top of the beef.
  • Pour over the sauce mixture.
  • Place a lid on the pan and bake for 2 and a half hours, stirring at the one hour and two hour mark.
  • Remove the lid and bake for 30 minutes more.
  • Serve immediately.


Calories: 569kcal | Carbohydrates: 35g | Protein: 63g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 176mg | Sodium: 1402mg | Potassium: 941mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1110IU | Vitamin C: 7.4mg | Calcium: 67mg | Iron: 7.1mg

Are you making this recipe?  Show me your version!  Tag me on Instagram or Facebook!

@lordbyronskitchen | #lordbyronskitchen 

All access to Lord Byron’s Kitchen!  Never miss another recipe!  Follow me on social media:


Like what you see? Share it with your friends!

This Post Has 23 Comments

  1. I'm trying this recipe out tomorrow. Like you, my husband always wants double the sauce, so I'm glad you stated that it was already doubled in the recipe. I've made the sauce ahead of time so it will be ready to pour on tomorrow. It was delicious! Can't wait to see how it turns out.
  2. Do you do something to thicken the sauce it came out a little too watery its still cooking but it doesnt look as yummy as yours...
    1. Nothing at all, Amber. The sauce is not overly thick. If you want a thicker sauce, you can certainly bake the beef a little longer with the lid off, but you might run the risk of drying out the beef. I would transfer the sauce to a sauce pan and simmer it on the stove top to reduce the sauce to a thicker consistency and then add the sauce back to the beef and stir to coat.
    1. Hi Deidra, I have never used a crock pot in my life! I'm so sorry. But, I really can't see why not. A braised beef would do perfectly well in a crock pot!
  3. Like amber, my sauce is also very watery and does not look anything like your picture . I followed the receipe exactly, don't know right now that I would make this again, let alone for a "pot luck "
    1. I'm sorry to hear that, Alene. I've never had that experience myself. Maybe try baking the beef without a cover/lid. I wish I had a better suggestion. I've made this dish so many times and have never run into a watery sauce.
  4. Could this work for venison? I have a freezer full of venison and I'm still learning what cuts are interchangeable and what cuts may be too lean to cook as you would beef...
  5. I made this tonight and it was delicious. However, my sauce was also very watery, almost soup like. Is it really 2 2/3 cups water or should it just be 2/3 cups water?
    I think I will make it again with less water next time to have a nicer sauce.

  6. This receipe came out extremely watery and did not look anything like the picture. Very disappointed in how vinegary it tasted.Would not make this again. I followed the receipe exactly.
    1. I'm sorry to hear that, Chris. If you followed the recipe exactly, then there should not have been any issue. Was the beef frozen and then thawed? Was there additional water content in the beef?
  7. This receipe came out extremely watery and did not look anything like the picture. Very disappointed in how vinegary it tasted.Would not make this again. I followed the receipe exactly. When making this comment it is telling I already have. Doesn’t this mean that I am repeating what others have communicated or that it will not accepted negative feedback?
    1. Absolutely! Ketchup and BBQ sauce are very similar in terms of consistency and ingredients. Your version of the beef bites will taste a little smokier, but will be delicious, I'm sure!
  8. This was soooo good! I made a few tweaks....used beef broth instead of water and used shallots instead of onions (I had them and thought I’d play around.....but I was going to use red onion before deciding on the shallots), and just a very few personal touches to the bbq sauce. I made them in my Dutch oven and they were so tender and absolutely awesome! I made smashed garlic potatoes, however, I had made them a bit thin. Well, as awesome as the sauce is, it still is thick like bbq sauce should be, but when I put the beef bites OVER the potatoes it almost created a kind of gravy that the plates were totally cleaned! Lol ....I had a gastric bypass years ago but I still eat less food in a sitting.....I cleaned up my plate and had to go lie down for 30 minutes so my little belly could digest all the bites I kept shoving in my mouth! With summer just around the corner, I am so psyched about making this for family bbqs! Thank you!!
  9. I just reviewed some of the comments about the sauce being too of the “personal” touches I used was adding some molasses to the sauce least a tablespoon or more. My sauce came out thick like bbq should be. I think this would be fabulous on a hoagie roll!! Next time I make this, I’m also going to try Apple cider vinegar instead of the white.....I had no problems with it being too vinegary, I just like apple cider vinegar in my bbq sauce. Maybe adding tomato paste could help to thicken it, as well?
  10. The best beef ever! I made this for a new mom and her family she couldn’t rave enough about it! So so easy too! My suace was perf!!! I used White wine vinegar, added some BBQ suace, and Montreal steak seasoning! I used 2 cups of water! I’m doing in a crockpot to see if there is a difference! So wonderful! Thank you!
  11. You can thicken the sauce by pouring it into a small sauce pot set to medium high and whisking in 1 tablespoon each COLD water and cornstarch that you've mixed thoroughly to combine before adding to the sauce. So. As the COLD cornstarch and water "slurry" into the simmering sauce while whisking. It will immediately thicken and gloss the sauce gorgeously. Bubble a minute and serve. Add meat back in or pour over meat. No taste at all from this slurry. Just use very cold water into hot liquid to thicken.

Leave a Reply

Your email address will not be published. Required fields are marked *