My smoked beef stew recipe is perfect for using the smoker in the fall or winter. It’s packed with delicious ingredients and will fill and warm you on a chilly day. I used chuck roast which is perfect for stewing and easy to find on markdown, so it’s a budget-friendly and delicious dish.
Table of contents
Smoked Hearty Beef Stew
I enjoy nothing more in winter and fall than cooking up a big batch of soup or stews. I like using my crockpot, but I find that the smoker gives the meat that extra flavor and allows it to cook low and slow for that fall-apart tenderness.
It’s also good to fire up your Pit Boss during the off-season. Whether it’s the first brisk fall day or you’re deep into winter, this recipe is perfect.
With tender and well-marbled chuck roast, potatoes, carrots, celery, onions, and the all-important Guinness, the stew had such a depth of beef flavor that we have made this recipe over and over.
Beef Stew Shopping List
- Beef chuck roast
- Kosher salt
- Black pepper
- Cooking oil or bacon fat
- Minced garlic cloves
- Onion
- Diced carrots
- Chopped celery
- Bay leaves
- Beef broth
- Irish beer
- Potatoes
- Chopped fresh parsley
How to make smoked beef stew on a Pit Boss
Step 1: Prepare the Meat
Preheat Pit Boss to 225°F. Chuck roast works well with smoky flavors. For this reason, we suggest using mesquite wood chips or something else with a strong aroma.
Pecan, oak, and hickory are other good options.
Cube the beef, cover with olive oil, and season with salt and pepper. The beef cubes should be about 1 inch in size.
Note: If you have the time, I recommend allowing the meat to sit in the fridge for 12 hours, but if you don’t, try to allow 1-2 hours.
Step 2: Smoke The Beef
Place onto a baking sheet and smoke for 45 minutes.
Step 3: Prepare the Stew
Heat oil in a Dutch oven over high-medium heat. Brown all sides of the beef cubes in the Dutch oven. You may want to brown the beef in batches if it won’t all fit in the pot.
Add minced garlic and chopped onion. Saute for 5 minutes until softened.
Toss in carrots, celery, bay leaves, beef stock, and beer.
Step 4: Cook
Cover the Dutch oven and cook for about 2 hours. Use medium heat to simmer the stew. Add the potatoes and parsley. Cook for about 45 minutes until the potatoes are soft.
Serve and enjoy!
What Sort of Beef to Use
I used chuck roast, but you can use any of the following cuts;
Brisket
Chuck Pot Roast
Ground Beef
Which Beer Did I Use?
We recommend using a bottle of Guinness for this recipe. Its rich and hearty flavor will enhance the stew’s flavor. Any hearty and flavorful beer will work well for this recipe. Even if you only have light beer, the stew should still be delicious!
How to Store Leftovers
Leftover stew can be refrigerated in an airtight container for 2-3 days. It also freezes well, so you can put it in a freezerproof container and freeze it.
Many people like to store soup flat in gallon Ziploc bags so it takes up less space in the freezer. We recommend reheating stew on the stove, but you could also reheat it in the microwave.If you freeze the soup, let it thaw completely before trying to reheat it.
What to Serve It With
Some delicious side dishes will perfectly complement this recipe. Try one of the following side dishes:
- Smoked Corn Bread
- Smoked Garlic Bread
- Smoked Egg Salad Sandwich
- Biscuits
- Mash Potatoes with Crispy Bacon
- Broccoli
- Stuffed Mushrooms
- Asparagus
Smoked Beef Stew Recipe
Equipment
- 1 Pellet smoker
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon oil
- 6 cloves garlic
- 1 medium onion
- 1 cup diced carrots 3/4”
- 1/2 cup chopped celery
- 2 bay leaves
- 3 cups beef stock
- 1 can 16 oz Guinness beer
- 1 pound potatoes diced
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat Pit Boss to 225°F. Chuck roast works well with smoky flavors. For this reason, we suggest using mesquite wood chips or something else with a strong aroma. Pecan, oak, and hickory are other good options.
- Cube the beef and season with salt and pepper. Beef cubes should be about 1-inch pieces.
- Place onto a baking sheet, and smoke for 45 minutes.
- Heat oil in a Dutch oven over high-medium heat.
- Brown all sides of the beef cubes in the Dutch oven. You may want to brown the beef in batches if it won’t all fit in the pot.
- Add minced garlic and chopped onion. Saute for 5 minutes until softened.
- Toss in carrots, celery, bay leaves, beef stock, and beer.
- Cover the Dutch oven and cook for about 2 hours. Use medium heat so the stew is simmering.
- Add potatoes and parsley. Cook for about 45 minutes until the potatoes are soft.
- Serve and enjoy!
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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