Smoked Beef Stew

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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

Cook Time2

Total Time2 10

Course: Beef

Cuisine: American

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

Servings: 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.

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