Smoked Beef Stew
This smoked beef stew is the ultimate comfort food for chilly winter days. First, the beef is smoked to lock in rich, smoky flavors, then it’s simmered in a Dutch oven right on the smoker. The slow cooking makes the beef incredibly tender, while the Guinness adds a deep, savory flavor to the hearty gravy. It’s a warm, satisfying meal that’s perfect for cozy nights!
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
- 1 tbsp 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!