Tender smoked beef chuck roast is perfect for a hearty stew. We smoke the beef first to infuse it with that deep, declious, smoky flavor. Then we add it to the veggie, Guinness, and stock to make a stew perfect for a weeknight dinner, a cozy night in on the weeknight, or a chilly winter night!
It is also perfect if you are looking to feed a crowd or have yummy leftovers all week long. In 10 minutes, you can freeze this stew for a tasty dinner.
Why You’ll Love This Smoked Stew Recipe
This isn’t your ordinary stew. We’re ditching the bland and embracing the bold with smoky, fall-off-the-bone deliciousness. Here’s why you’ll love this recipe:
- Smoky Flavors: Smoking infuses the meat and veggies with a rich, earthy depth that’ll have you craving more. It’s a whole new level of comfort food.
- Slow-Cooked Perfection: Low and slow is the way to go. The extended cooking time on the smoker transforms tough cuts of meat into melt-in-your-mouth tenderness. Every bite bursts with a juicy flavor.
- Go Beyond Beef: Don’t be limited! This recipe can be adapted to various proteins, from succulent chicken to hearty lamb. Pick your favorite and explore a world of smoky stews.
- Simple Yet Satisfying: Don’t be intimidated by the smoker. This recipe is surprisingly easy to follow. Throw everything together, let the smoke work its magic, and enjoy a restaurant-worthy meal without the fuss.
- One-Pot Wonder: Cleanup is a breeze! The smoker does most of the work, leaving you with minimal dishes. Plus, all the ingredients simmer together, creating a symphony of flavors in a single pot.
- Perfect for Meal Prep: This recipe is easy to make in bulk! Freeze leftovers for a delicious and satisfying meal later, or feed a hungry crowd of kids and adults.
What You’ll Need
- 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
How to Make Smoked Stew
Step 1: Preheat the Smoker
Preheat the smoker to 225°F. Since chuck roast works well with smoky flavors, we suggest using mesquite wood chips. Pecan, oak, and hickory wood chunks are other good options.
Step 2: Prepare the Beef
Cube the beef into 1-inch pieces. Season with salt and pepper. Smoke beef for 45 minutes on a baking sheet.
Step 3: Assemble the Stew
Heat oil in a Dutch oven over medium-high heat. Brown all sides of the beef cubes in the Dutch oven. If the beef won’t all fit in the pot, brown it in batches.
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 to simmer the stew.
Step 4: Finish the Stew
Add potatoes and parsley. Cook for about 45 minutes until the potatoes are soft.
Serve and enjoy!
What Temperature to Smoke Smoked Stew at
Smoke the beef cubes at 225°F. Then, you raise the cooking temperature to medium-high heat for the stew. Let the beef cook for long enough for the smoky aroma to permeate the meat.
What Internal Temperature You Need to Reach For Smoked Stew
The beef must reach a safe temperature of 145°F before it’s ready. The stew should reach boiling temperature (212°F), so you know it will be warm enough to eat. This isn’t a safety temperature as much as a preference. Nobody wants to eat cold stew!
How Long Cook It For?
Smoke the chuck roast for about 45 minutes before preparing it for the stew. The stew should cook for nearly 3 hours. First, smoke it for about 2 hours before adding the potatoes and parsley. Then, smoke it for about 45 minutes.
How To Store Leftover Stew
Refrigerate leftovers in an airtight container for up to a week. You can freeze them for even longer.
If you prepare the stew with the freezer in mind, don’t add as much liquid. This way, it will take up less space in the freezer. Then, after you thaw it, you can add liquid and heat it.
However, if you end up with more leftovers than expected, that’s fine. You can freeze the soup with all the liquid ingredients. It will still freeze and thaw well.
My Favorite Wood Chips to Use
We recommend using mesquite wood chips for this beef stew. The hearty flavors will complement the beef cubes and beef broth.
There are other options if you don’t want to use mesquite chips. Hickory, oak, and pecan chips will also work well!
What To Serve With Stew
While crusty bread is one of the best foods to go with stew, we have a few other ideas. These sides and appetizers will complement the chuck roast stew. We also have some sandwiches that will work nicely with the flavors in your smoked stew.
Side Dishes
Sandwiches
This hearty beef stew is perfect for a chilly evening and is also great for serving a crowd! Next time you have friends over and want to stay cozy, serve them this smoked stew. It’s sure to be a favorite comfort food!
Irish Beef Stew
Ingredients
- 2.5 pounds whole boneless beef chuck roast cut into 1.5-inch chunks
- 1.5 teaspoons Kosher salt
- 1 teaspoon ground black pepper
- Olive oil
- 1 medium yellow onion diced
- 5 cloves garlic minced
- 3 large carrots peeled and chopped
- 1 teaspoon fresh thyme chopped
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1/2 cup red wine or beef broth
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 3 medium potatoes peeled and diced
- 2 dried bay leaves
- 1 bunch Chopped parsley
- 1 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions
- Preheat oven to 325°F.
- Season the beef: Season the beef chunks with salt and pepper.
- Brown the beef: Heat olive oil in a large Dutch oven or oven-proof pot over high heat. Sear the beef on all sides until browned. Work in batches to prevent steaming.
- Sauté vegetables: Remove the browned beef and set aside. Add more olive oil to the pot and sauté onion, garlic, and carrots until softened.
- Add flavorings: Stir in thyme, tomato paste, and Worcestershire sauce.
- Deglaze the pot: Add red wine or beef broth, scraping up the browned bits.
- Thicken the stew: Add flour and stir to coat. Gradually whisk in beef broth until thickened.
- Combine ingredients: Return the seared beef, potatoes, and bay leaves to the pot.
- Simmer and bake: Bring to a boil, then reduce to a simmer for 5-7 minutes. Cover and bake in the preheated oven for 1 hour and 45 minutes, or until the beef is tender.
- Finish and serve: Stir in peas 10 minutes before the cooking time is up. Remove bay leaves before serving. Garnish with chopped parsley and enjoy!
Smoke On!
Charlie
Author: Charlie Reeves
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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