Smoked Beef Stew

Chunky, beefy, saucy, full of veggies and with a lovely smoky flavor, Smoked Beef Stew is easy, delicious, and affordable! With a secret ingredient that’ll put this stew over the top, it’s too good to miss!

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This Smoked Beef Stew recipe is a keeper, and once you’ve tried your stew with the added flavor of smoke, you’ll never want it any other way.

Made a little differently, this amazing beef recipe gets a hearty dose of smoke by first smoking the beef cubes and then smoking the dish as it cooks low and slow. Can you smoke beef stew meat? Yes! And the results are insanely good, with smoke infused in every bite. And don’t forget the secret ingredient! Pickled cocktail onions! These tiny onions add a pop of flavor and enough tang to balance the smokiness of the stew.

I make this stew on my Traeger pellet grill/smoker, but you can make it on any smoker that can hold consistent heat.

Ingredients

• Beef stew meat – See my tips below for the best meat to use in beef stew.
• Butter – I use salted butter.
• Cooking oil Use a high-heat oil like vegetable, canola, or avocado. You’ll need it for browning the beef. Don’t use olive oil—it can smoke at high heat.
• Celery – Dice it small so it cooks evenly with the onion and garlic.
• Onion – Yellow or white onion works. Red onion is too sweet for this stew.
• Garlic – Fresh garlic only.
• Red wine – I drink and cook the same wine. For red wine, that’s merlot. But, use what you have.
• Tomato paste – Adds richness and depth. Double-concentrated tomato paste has even more flavor.
• Fresh thyme – Fresh thyme works best for braising. Dried thyme works but use half the amount—it’s more concentrated.
• Bay leaves – Dried bay leaves work best. Remove them before serving—they’re not edible.
• Worcestershire sauce – Adds umami and depth. Don’t skip it.
• Beef broth – Use low or no sodium to control the salt.
• All-purpose flour – Thickens the stew. Don’t skip it or the broth will be too thin.
• Potatoes – Peeled and cut into bite-sized cubes.
• Carrots – Cut them into thick chunks so they hold their shape during braising. Thin slices will turn mushy.
• Pickled cocktail onions – Drain them well before adding. They add tangy, briny flavor that balances the richness of the stew.
• Peas – Frozen peas are fine. Add them at the very end so they don’t turn mushy. Don’t thaw first.
• Salt and pepper – Season to taste.

What Kind Of Beef Makes The Best Beef Stew?

How To Make The Best Smoked Beef Stew

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating your Traeger smoker or another smoker to 180°F.

Arrange the beef cubes on a sheet pan or directly on the smoker grates. Season generously with salt and black pepper, then smoke for about 45 minutes to give the beef a rich smoky flavor.

While the beef is smoking, heat the butter and cooking oil in a large skillet over medium heat. Add the onions, celery, and garlic and sauté until the onions become soft and translucent.

Pour the red wine into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine simmer for about a minute to reduce slightly.

Remove the smoked beef from the smoker and cut any larger pieces into bite-sized chunks.

Transfer the beef to a smoker-safe casserole dish, Dutch oven, or cast iron pan. Add the onion-celery mixture, tomato paste, thyme, bay leaves, and Worcestershire sauce.

In a separate bowl or measuring cup, whisk the flour with ½ cup of the beef broth until completely smooth. Gradually whisk in the remaining beef broth. Pour the broth mixture into the casserole dish and stir until everything is evenly combined. The flour mixture will help thicken the stew as it cooks.

Increase the smoker temperature to about 350°F, or whatever temperature keeps the stew at a gentle simmer. Smoke the stew for about 40 minutes, or until the beef begins to become tender. Add the diced potatoes, chopped carrots, and pickled onions and stir to combine.

Continue cooking for another 20 minutes, or until the vegetables are tender and the beef is fully cooked.

Stir in the frozen peas and cook just until heated through. Taste and adjust the seasoning with additional salt and black pepper as needed before serving. Serve hot and enjoy.

Chef Jenn’s Tips

• Opening a can of tomato paste but don’t want to throw out the rest? Put the leftover tomato paste into a resealable sandwich bag and press it down into a cylinder. Pop it into the freezer, and then just cut off what you need the next time you need tomato paste!
• Different cuts of beef can give off different amounts of liquid which could make your stew too runny or too thick. If your stew is too thick, thin it with a bit more beef broth (or water). If your stew is too thin, mix 2 tablespoons of all-purpose flour with 2 tablespoons of water or broth and whisk that into the simmering stew, a few spoonfuls at a time while stirring, to thicken the stew.

• The vegetables will take more or less time to cook, depending on how big you cut them. You want them fork tender.
• Don’t be in a hurry! Smoking is slow-cooking! Sip on a homemade Celcius drink while waiting!

Make It A Meal

This is the kind of stew that wants something starchy underneath it and something bright next to it. I ladle it over my Smoked Mashed Potatoes when I want to ride the smoke flavor through the whole plate. The smoker’s already running for the stew, so the potatoes go on at the same time and you’re not making a second mess in the kitchen.

For the dunker, I serve a loaf of my Potato Cheese Bread cut into thick slabs to sop up the gravy, or my Honey Butter Cornbread Madeleines if I want something with a little sweetness against the deep beefy broth. And to cut the richness, my Extra Garlicky Homemade Caesar Salad with Bacon Croutons gives you the sharp, punchy green course that this kind of meal needs.