Smoked Beef Stew

Smoked beef stew, is great for those winter months and adds that delicious smoke flavor to your traditional beef stew that will have your mouth watering for more. This is an easy recipe and great for the family to enjoy.

Ingredients For Smoked Beef Stew Recipe

The first and most important item to this recipe is the beef. We are going to use a chuck roast as our beef stew meat for this smoked beef stew recipe. Depending on your timing you can do the chuck the day before, since you are looking at an approximate 9 hours smoke. If you can get started early enough, then no issues getting it done in a day.

Beyond the chuck roast and some SPG, here is a list of the other ingredients:

• Yukon Gold potato’s
• minced garlic
• carrots
• onions
• celery
• beef broth
• flour (optional)
• red wine (optional)

Smoked Chuck Roast

Smoking the chuck roast will be slightly time consuming but overall not too bad. If you are reading this there is a good chance you have smoked a chuck roast before. If you need some more detail on smoking a chuck roast, check out our recipe for Smoked Chuck Roast.

For this recipe, we are not looking for a ton of bark but you can do that if you wish. I prepped the chuck with some simple Kinder’s SPG dry rub. I did not use any binder as I was not looking to get full coverage on this chuck roast. I rubbed it down and got it ready to place on the smoker.

I smoked the chuck on my Weber Smokey Mountain, at a temperature of 250° and used some pecan and apple wood. As with most recipes, this will transfer over if you are using a pellet grill or some other smoker. I took the chuck to an IT of 180° and then pulled it and let it rest for about 45 minutes. After the rest period I made some smoked stew meat cubes for the stew. I cut these to approximately 1″x1″ in size. While the chuck was smoking, I got work on the remainder of the stew.

Preparing The Stew

At some point during the smoke, you can start to prepare the remaining ingredients of the stew. You will chopped the celery, carrots and onions and put to the side. Then you can quarter the potato’s and set to the side. For cooking the stew, you can use either a large Dutch oven or another pot, I prefer the Dutch Oven myself. You can add the olive oil to the cast iron Dutch oven and then over medium to a low heat you can add and start to sauté the carrots, onions, celery and minced garlic. You can do that for about 4-5 minutes, keep stirring as to not burn anything.

After the vegetables have softened, you can then add the broth, potato’s, smoked beef chunks, red wine and flour. The flour will help thicken up the broth a little bit. Be sure if you add it to stir it in well so as to avoid any clumps in the stew. The red wine adds some amazing flavor. I did not add a lot of other herbs and spices to this recipe, because with the smoked beef chuck roast, the SPG and then the red wine, little else is needed.

Once you have all the ingredients in there, cover the Dutch oven and let it all simmer for about 90 minutes. If you check and your potato’s and vegetables are tender, you can take it off and serve.

And there you have it! This is a delicious smoked beef stew. Smoking the meat takes some time but if you line it all up properly or do the meat the day before this is a great meal for those fall and winter months. You can garnish this with some fresh parsley or green onions and definitely have some good bread on hand to dip in the stew.

Thanks for being here and checking out this Smoked Beef Stew recipe. I hope you enjoy it! We always appreciate comments, 5 star recipe rating and social media shares. As always, keep that smoke rolling!

If you are looking for some other recipes, here are a few suggestions:

• Smoked Turkey Soup
• Smoked Butternut Squash Soup
• Smoked Chicken Thighs
• Hickory Smoked Nuts
• Smoked Pork Loin

This post contains affiliate links. If you use these links to buy something I may earn a commission. Thanks!