Smoky Beef Stew Recipe

If you want to elevate a beef stew to the next level, then look no further than this smoky beef stew recipe. This recipe is made by Rus Jones from Smoky Ribs using our Slow 'N Sear® Deluxe Kamado Grill.

Ingredients

• 2 lb Beef Chuck Roast
• Kosher Salt
• Black Pepper
• 1 Large Onion
• 3 Stalks Celery
• 8 Carrots
• 4 Russet Potatoes 
• 5 Cloves Garlic
• 4 Bay Leaves
• 8 Springs Fresh Thyme
• 14.5 Ounce Can Chopped Tomatoes
• 2.5 tbsp Tomato Paste 
• 2 Cups Pinot Noir Wine 
• 3.5 Cups Beef Stock
• Quick Mix Flour

Prep

To prepare your chuck roast for smoking, apply a generous amount of kosher salt and black pepper to both sides and ends.  Wash the carrots and celery.  Remove outer skin from onion, and remove skins from garlic cloves.  Peel and quarter potatoes and keep submerged in water until ready to use.  

Cook

Set the Slow 'N Sear Kamado up traditional style using the deflector plate.  Use lump charcoal and any smoke wood of your choice.  Once the charcoal is lit, use the top and bottom vents to dial in 250°F.  Once the Kamado is up to temperature,  raise the lid and place the chuck roast on the grate.  Close lid and smoke for 1 hour.

Place the onion, celery and carrots on the roasting rack that fits the Drip 'N Griddle.  After the chuck roast has smoked for one hour, raise the lid and place the vegetables on the Kamado grate beside the chuck roast, and smoke for an additional hour.  

Once this second hour has passed, remove the meat and the vegetables from the Kamado, close the lid and adjust bottom and top vents to begin raising the temperature on the Kamado to 350°F.

While the Kamado is coming up in temperature cut up the meat into one inch cubes, and chop the onions, and cut the celery and carrots into bite size pieces.  Smash or mince the garlic cloves.

Add the vegetables to a cast iron Dutch oven.  Salt and pepper to your own taste.  Now add in the meat, thyme springs, bay leaves and garlic.

Now pour in 2 cups of wine (make sure to use a red dry wine such as Pinot Noir or Merlot.  

Transfer the cast iron Dutch oven to the Kamado with the lid on.  Close the lid on the Kamado and check in about 20 minutes to see if the wine is simmering.  Once it comes to a simmer, remove the lid on the Dutch oven, and close the lid on the Kamado.  This will allow the wine to reduce and burn off the alcohol within it.  Simmer for around 20 minutes.

Once the wine has simmered for 20 minutes add in the tomatoes, tomato paste and the beef stock.  Put lid on and bring to a slow simmer with the lid on for around an hour or until the meat and vegetables become tender.

At the end of an hour, remove potatoes from the water they are covered in, and dry them off.  Put them in a container and salt to your own taste.  Now apply a thin layer of quick mix flour to all surfaces of the potatoes.  This will help thicken the stew.

Open the Kamado and remove the lid from the Dutch oven and put in the potatoes.  Try to push everything into the liquid.  Put the lid back on, close the Kamado lid and allow to simmer until potatoes are tender.  

Once the potatoes become tender, remove the lid from the Dutch oven.  Allow the liquid to reduce for around 10 to 15 minutes or until it’s at your desired thickness.  

Your stew is now done and ready to eat!  Enjoy!