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Smoked Stew
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Smoked Beef Stew

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!
Course Main Course
Cuisine American
Keyword beef stew, chuck roast, pellet smoker
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 people
Author Sheryl

Ingredients

  • 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

Instructions

  • 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

 
  • Notes: Cooking times may vary
  • Wood Pellets used: A signature blend
  • Beef Rub Used: What's Your Beef BBQ Rub