Smoked Beef Stew

Smoked Beef Stew is a flavorful dinner to add to the menu that the whole family will love. Smoked chuck roast with chunks of vegetables makes a heaty beef stew to serve with crusty bread.

Making a good stew comes from slow cooking that results in melt in your mouth tender beef. Smoking the whole roast really brings out the flavor of the beef and will result in the best stew you’ve ever made. 

Why You’ll Love This Smoked Beef Stew

• The smoky beef flavor really stands out in this thick and hearty stew. It has so much more flavor than you get from a slow cooker or instant pot.
• A budget friendly meal that is loaded with protein and nutritious vegetables for a filling meal.
• Beef Vegetable Stew will feed a crowd or make delicious leftovers.
• This simple recipe works with different cuts of beef, uses pantry ingredients and does not contain red wine like many beef stew recipes. 

Ingredients for Beef Stew

For the Smoked Chuck Roast

• Chuck Roast – Any beef roast, beef chunks or beef stew meat will work.
• Olive Oil – helps the rub stick to the roast beef.
• Steak Rub with Brown Sugar – or your favorite beef rub.

For the Roux

• Bacon Grease – optional, adds flavor.
• Vegetable Oil or Butter.
• All Purpose Flour – to thicken the stew.

For the Stew

• Russet Potatoes
• Yellow Onion
• Carrots
• Banana Peppers or Bell Pepper
• Okra – fresh or frozen.
• Olive Oil
• Kosher Salt
• Black Pepper
• Water
• Can Red Beans
• Worcestershire Sauce
• Molasses
• Granulated Garlic
• Smoked Paprika
• Dried Thyme

Step By Step Instructions for Smoked Beef Stew Recipe

For the Smoked Beef

1. Prepare a grill fire or smoker to 300° using hickory or pecan chunks.

2. Drizzle olive oil over chuck roast and brush over the entire roast.
3. Sprinkle with steak rub on all sides.

4. Cook roast over indirect heat with the grill closed for 30 minutes.

5. Flip the roast and continue to cook another 30 minutes to 1 hour. Check roast with a digital thermometer and cook until internal temperature of roast reaches 145°.

6. Remove from grill to a rimmed sheet pan to rest.

For the Roux

1. While the roast is on the grill, prepare the roux by adding bacon grease and oil to a dutch oven or soup pot.
2. Stir in the flour with a wooden spoon until combined. Cook over low heat, stirring occasionally until roux is dark brown. Remove from heat and pour into a bowl and set aside.

For the Stew

1. Peel and rinse the potatoes. Cut into bite size pieces. Peel the carrots and slice thin. Peel the onion and dice. Slice okra into 1/2 inch slices.

2. Coat the bottom of the dutch oven with olive oil and cook the carrots, onions and okra over medium heat, stirring occasionally until vegetables are softened.
3. Add the roux to the vegetables.

5. Chop the roast into small chunks.

5. Next, pour in the water and mix until well combined. Add molasses and Worcestershire sauce. Continue cooking over medium heat. Stir in potatoes, granulated garlic, thyme, smoked paprika, salt and pepper and continue to cook, stirring occasionally.
6. Add chopped roast beef with the juices into the dutch oven with the can of rinsed and drained beans.
7. Cook for 20- 30 minutes or until vegetables are fork tender.

8. Lower to simmer until ready to serve.

What to Serve with Smoked Beef Stew

Cornbread Sticks, grilled garlic bread or sweet cornbread are perfect to serve alongside soups and stews. ou can even serve it up in bread bowls for an impressive presentation.

How to Store and Reheat Stew

• Store leftover beef stew in an airtight container in the refrigerator up to 4 days. Place in a freezer-safe container and freeze up to 3 months.
• Reheat stew in a pan over medium heat, adding a bit of water if it is too thick. Stir occasionally until heated through.

Variations for Smoked Beef Stew

• Beef stew is great to use whatever vegetables you have on hand. Fresh vegetables, canned vegetables or frozen vegetables will work. Corn, diced tomatoes and celery stalks are great options.
• If you don’t want to make the roux, skip that step and thicken the stew by making a corn starch slurry with 1/4 cup water with 1/4 cup cornstarch. Mix this into the stew before adding the roast.
• Beef stock can be used instead of water if preferred but you will get a lot of beef flavor from the smoked roast and the drippings.
• Make it an extra hearty meal with Beef Stew Bread Bowls.

More Delicious Smoked Chuck Roast Recipes to Try

• Coffee Marinated Chuck Roast
• Poor Man’s Burnt Ends
• Italian Roast Beef

This Beef stew recipe is a great dinner to make with smoked beef chuck roast and vegetables making it the perfect recipe for winter months when you are craving comfort food.

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Smoked Beef Stew

Smoked Beef Stew is a flavorful dinner to add to the menu that the whole family will love. Smoked chuck roast with chunks of hearty vegetables makes a hearty beef stew to serve with crusty bread.

Prep Time10 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 10 minutes mins

Course: Beef

Cuisine: American

Keyword: beef stew, beef stew with chuck roast, stew with smoked beef and vegetables

Servings: 6 Servings

Calories: 1174kcal

Author: Milisa

Ingredients

For the Smoked Chuck Roast

• 1 ½ – 2 pound beef chuck roast
• 1 tablespoon olive oil
• 2 tablespoons steak rub

For the Roux

• 2 tablespoons bacon grease
• 1 cup vegetable oil
• 1 cup all purpose flour

For the Stew

• 1 ½ pounds russet potatoes peeled and cut into bite sized chunks
• 1 large onion peeled and diced
• 3 medium carrots peeled and sliced thin
• 4 banana peppers or 1/2 bell pepper seeds and membranes removed, diced
• 4 ounces okra sliced thin
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 8 cups water or beef stock
• 2 tablespoon Worcestershire sauce
• 1 tablespoon molasses
• 16 ounce can red kidney beans rinsed and drained
• 2 tablespoons granulated garlic
• 1 tablespoon smoked paprika
• 1 tablespoon dried thyme

Instructions

• Prepare a grill fire or smoker to 300° using hickory or pecan chunks.
• Drizzle olive oil over chuck roast and brush over the entire roast.
• Sprinkle with steak rub on all sides.
• Cook roast over indirect heat with the grill closed for 30 minutes.
• Flip the roast and continue to cook anouther 30 minutes to 1 hour.
• Check roast with a digital thermometer and cook until internal temperature of roast reaches 145°.
• Remove from grill to a rimmed sheet pan to rest.
• While the roast is on the grill, prepare the roux by adding bacon grease and oil to a dutch oven or soup pot.
• Stir in the flour with a wooden spoon until combined. Cook over low heat, stirring occasionally until roux is dark brown. Remove from heat and pour into a bowl and set aside.
• Peel and rinse the potatoes. Cut into bite size pieces. Peel the carrots and slice thin. Peel the onion and dice. Slice okra into ½ inch slices.
• Coat the bottom of the dutch oven with olive oil and place over medium-high heat. Add carrots, onions and okra. Season with salt and pepper. Stir occasionally until vegetables are softened.
• Add the roux to the vegetables.
• Next, pour in the water and mix until well combined. Add molasses and Worcestershire sauce. Continue cooking over medium heat.
• Stir in potatoes, granulated garlic, thyme, smoked paprika, salt and pepper and continue to cook, stirring occasionally.
• Chop the roast into ½ inch cubes.
• Add chopped roast beef with the juices into the dutch oven with the can of rinsed and drained beans.
• Cook for 20- 30 minutes or until vegetables are fork tender.
• Lower to simmer until ready to serve.
• 
  

Notes

Store leftover beef stew in an airtight container in the refrigerator up to 4 days. Place in a freezer-safe container and freeze up to 3 months.

Reheat stew in a pan over medium heat, adding a bit of water if it is too thick. Stir occasionally until heated through.

Variations

Beef stew is great to use whatever vegetables you have on hand. Fresh vegetables, canned vegetables or frozen vegetables will work. Corn, diced tomatoes and celery stalks are great options.

If you don't want to make the roux, skip that step and thicken the stew by making a corn starch slurry with ¼ cup water with ¼ cup cornstarch. Mix this into the stew before adding the roast.

Beef stock can be used instead of water if preferred but you will get a lot of beef flavor from the smoked roast and the drippings.

Nutrition

Serving: 1g | Calories: 1174kcal | Carbohydrates: 75g | Protein: 54g | Fat: 75g | Saturated Fat: 16g | Polyunsaturated Fat: 55g | Trans Fat: 2g | Cholesterol: 134mg | Sodium: 529mg | Fiber: 13g | Sugar: 9g

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