Smoked Beef Stew Recipe
Smoked Beef Stew has delicious flavors and hearty ingredients. It will fill you up and warm you up on a cold winter day. If the thought of a tender chuck roast that falls apart in your mouth makes you drool, you'll love this 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!