Barbecue is one of my favorite dishes to eat. I used to work for a company that built natural gas pipelines, and I traveled around the country to work for several months at a time. We worked a job in Memphis near the Mississippi River and we craved barbecue on a daily basis.
It’s not possible to be in Memphis and not eat barbecue. There are so many delicious barbecue joints around there. Plus, Memphis in May has the World Championship Barbecue Cooking Contest. Who doesn’t want to be there for that?
There was a little hole-in-the-wall place that we all loved, but we had to drive through a bit of a sketchy area to get to the restaurant. But, it was well worth taking our chances, believe me.
I don’t make a lot of barbecue at home, because it’s tough to compete with some of these places. We love Sonny’s BBQ around here, and growing up, we ate at Bennett’s Bar-B-Q quite often. Good stuff.
And, my mother grew up in Memphis, so I think I came by the love of barbecue quite naturally.
But, if you want to make some barbecue at home, this is a great, and super-duper easy recipe.
Recipe and printable instructions listed at the end of the post.
I used a stoneware roaster to cook the meal, and it turned out delicious. I really like stoneware. It heats evenly, and I VERY rarely burn things in it.
Add the tomato soup, vinegar, and water.
Add the sugar… It almost looks like a science project! But, trust me, it tastes amazing when it’s all said and done.
Add the chopped onion, garlic powder, and Worcestershire sauce. I can’t say that word, let alone spell it. I had to look it up! But, I am glad we have it, because it tastes sooooo delish.
Give it all a good mix, and add the meat.
Stir the meat and make sure it gets a good coating of the mixture.
Cover and stick it in the oven for 2 hours on 350-degrees.
After it cooks for 2 hours, take it out of the oven and mash the meat with a potato masher. It works pretty well as a masher. If you don’t have a potato masher, you can use a fork. It’s pretty tender at this point, so it won’t be hard to shred it.
Put it back in the oven for 1 more hour. If it’s still pretty liquidy, don’t worry, it will thicken up in the last hour.
Once it’s done, it’s ready to serve!
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- 10.75 oz. can of tomato soup
- 1/3 cup vinegar
- 1 cup water
- 1/4 cup sugar
- 1/2 onion (chopped)
- 2 Tbsp. Worcestershire sauce
- 1 tsp. garlic powder
- 2 lbs. stew beef
- Preheat oven to 350-degrees.
- Add the tomato soup, vinegar, water, sugar, Worcestershire sauce, onion, and garlic powder to a roasting pan, and stir.
- Add the stew beef and stir.
- Cover and bake for 2 hours.
- Remove from oven and shred beef with a potato masher or fork.
- Return to oven and bake for 1 more hour.
- Serve hot on hamburger buns.