Smoked Beef Stew

This smoked beef stew features tender, slow-smoked beef chunks simmered with hearty vegetables in a rich, savory broth. The smoking process adds deep, complex flavor, transforming a classic comfort dish into something truly special.

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Course: Dinner

Cuisine: American

Prep Time: 30

Cook Time: 2 30

Total Time: 3

Servings: servings

Calories: 520kcal

Author: Chloe White

Cost: $9

Equipment

smoker or grill
Dutch oven
knife and cutting board
tongs
Mixing bowls

Ingredients

2 lbs beef chuck roast, cut into cubes
2 yellow onions, diced
4 carrots, cut into chunks
3 celery stalks, chopped
1 lb Yukon gold potatoes, quartered
4 cloves garlic, minced
4 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 bay leaves
4 sprigs fresh thyme
salt and pepper to taste

Instructions

Season beef cubes with salt and pepper and let rest at room temperature for 30 minutes.
Preheat smoker to 225°F and smoke beef for about 1 hour until lightly browned.
Heat oil in a Dutch oven and brown smoked beef in batches, then set aside.
Sauté onions, carrots, and celery in the same pot until softened.
Add garlic and cook briefly, then stir in tomato paste.
Deglaze with some broth, scraping up browned bits.
Return beef to pot and add remaining broth, Worcestershire sauce, bay leaves, and thyme.
Simmer covered for 1.5 hours until beef begins to tenderize.
Add potatoes and continue cooking 30–45 minutes until everything is tender.
Adjust seasoning and serve hot.

Notes

Smoke beef at low temperature (225°F) for best flavor without overcooking. Use well-marbled chuck roast for tenderness. Stew tastes even better the next day. Can be made ahead and stored up to 4 days or frozen up to 3 months.

Nutrition