Pan Barbecue
A hearty, savory beef stew with bold chili and tomato flavors, slow-cooked to tender perfection—ideal for comforting family dinners or gatherings.
Ingredients
Instructions
- In an iron Dutch oven, brown beef and onion over high heat in the bacon drippings.
- Combine chili powder, catsup, beef bouillon, Worcestershire sauce, garlic salt, red pepper, vinegar, and brown sugar.
- Pour the mixture over the meat in the Dutch oven.
- Add the beef bouillon and blend well.
- Cover tightly and place in an oven preheated to 250°F.
- Cook for 3 hours.
- Serve as is with rice and/or beans.
Tips & Substitutions
For a richer flavor, consider adding smoked paprika or using a combination of ground beef and chuck roast. If you're out of bacon drippings, olive oil or butter can serve as a substitute. Adjust the chili powder according to your heat preference. This recipe is versatile; you can also try it with pork for a different twist, similar to Korean Barbecued Beef.
Serving Suggestions
Serve this hearty dish over a bed of Delta Rice for a filling meal. It also pairs well with cornbread or a side of beans for a complete spread. For added freshness, consider a simple green salad or coleslaw alongside. This dish is great for gatherings and can be made ahead of time.
Storage & Reheating
Leftover Pan Barbecue can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop over low heat or in the microwave until heated through. If the mixture thickens, add a splash of beef bouillon or water to loosen it up.
Nutrition & Diet Analysis (per serving)
Each serving of Pan Barbecue contains roughly 719 calories, with 8g protein, 119g carbohydrates, and 19g fat. It is an excellent source of vitamin C (88% of the Daily Value), iron (33% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 880mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute beef with pork or chicken, though cooking times may vary. For pork, shoulder cuts work well. Just ensure that the meat is cooked thoroughly and adjust seasoning to taste.
Is it necessary to brown the meat before cooking?
Browning the meat adds depth of flavor and enhances the overall taste of the dish. If you're short on time, you can skip this step, but the dish will lack some richness.
Can I make this dish in a slow cooker?
Absolutely! Simply brown the meat and onions in a skillet, then transfer them to a slow cooker with the sauce ingredients. Cook on low for 6-8 hours or high for 3-4 hours until the meat is tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).