Smoked Beef Stew – a rich and hearty stew that’s perfect for fall and winter temps, made with potatoes, corn and chuck roast for a filling meal!
A good, hearty beef stew is one of the best ways to welcome the plunge in fall and winter temps. While snow falls outside, and the lakes freeze over, one of the best ways you can warm up (besides fuzzy socks) is with a hot bowl of soup.
And lots of bread.
I repeat, lots of bread.
Imagine – a nice, hot, crusty loaf of fresh baked sourdough to dip into this stew. Yum and yum!
In all honesty though, a good stew is priceless. It can warm up a tummy, and bring your kids together around the table to rally just really delicious food.
Smoked Beef Stew
This stew comes together with simple, hearty ingredients:
- 2-3 lb Chuck roast, seasoned and rubbed down with your choice of rub
- beef broth
- and the typical salt and pepper seasonings
Even better, once you smoke the chuck roast, pull it apart into chunks and add to the dutch oven along with your flour, butter, broth, and veggies.
Place that Dutch oven (lid removed) in your smoker for 2 hours to continue to cook, stirring frequently. Once done, ladle into bowls and enjoy with your favorite crusty bread.
Or popover recipe – anything that can help you clean that bowl from all that deliciousness. Enjoy every bit of this Smoked Stew, and feel free to go a step further – add any of the following veggies:
More grill recipes:
Smoked Beef Stew
- 3 lb chuck roast
- 2 Tbsp beef bbq rub (your choice)
- 28 oz green beans drained, 2 cans
- 28 oz corn drained
- 2 russet potatoes cut into large cubes
- 1 yellow onion diced
- 32 oz beef broth
- 3/4 C flour
- 3 tsp salt
- 3 tsp black pepper
- Pre-heat the pellet smoker to 180 degrees.
- Rub each side of the chuck roast with Beef BBQ Rub.
- Place the chuck roast directly on the smoker grates and close the lid. Smoke at 180 degrees for about 1 1/2 hours.
- Pull the roast out and set the temperature of the smoker to 225 degrees. Then carefully cut the smoked roast into large chunks.
- In a large Durch Oven add the beef broth and flour and whisk until the flour has dissolved. Then add in the green beans, corn, potatoes, onion, and salt and pepper. Add the cubed meat and give everything a stir.
- Place the entire Dutch Oven (LID OFF) into the smoker and let smoke for 2 hours, (stirring every half hour).
- Then place the lid on the Dutch Oven and smoke for another 2 hours or until the potatoes are tender.
- Notes: Cooking times may vary
- Wood Pellets used: A signature blend
- Beef Rub Used: What's Your Beef BBQ Rub
DID YOU TRY THIS RECIPE?
If you did, please give it a 5-star rating and leave a comment to let me know how it turned out for you!