Smoked Beef Stew

4.08 from 13 votes

Fire up your Traeger (or other smoker) and get ready for insane flavor in this hearty and delicious Smoked Beef Stew. A kiss of smoke and a secret ingredient make this the best Smoked Beef Stew on the planet!

Prep Time30

Cook Time1

Course: Soups & Stews

Cuisine: American

Keyword: beef, beef stew, smoked, smoked beef stew, smoker, smoker recipes, stewing beef

Servings: servings

Calories: 411kcal

Author: Chef Jenn

Equipment

Treaeger pellet smoker
Hardwood pellets

Ingredients

2 pounds beef stew meat cut into large cubes
2 tablespoons butter
1 tablespoons cooking oil
2 ribs celery diced
1/2 onion diced
4 cloves garlic minced
3/4 cup red wine
2 tablespoons tomato paste
5 sprigs fresh thyme
3 each bay leaves
1/4 cup all-purpose flour
2 cups low sodium beef broth
1 tablespoon Worcestershire sauce
1 pound potatoes peeled and diced
4 each carrots peeled and cut into chunks
1 cup pickled onions mini cocktail onions
1 cup frozen peas
salt and pepper to taste

Instructions

Fire up your Traeger smoker (or any other smoker) to 180-F and place the beef cubes onto a pan (or right onto the grill), season them with salt and pepper, and smoke for about 45 minutes to give them a good smoke flavor.
Meanwhile, saute the onions, celery, and garlic in a skillet with the butter and cooking oil until the onions are translucent; about 8 minutes. Deglaze the skillet with the red wine and let the wine reduce for a minute.
Transfer the smoked beef cubes to a cutting board and cut them into bite-sized pieces.
Place the bite-sized beef cubes, onion-celery-wine mixture, tomato paste, thyme, bay leaves, and Worcestershire sauce in a smoker-safe casserole or cast-iron dish.
Mix the all-purpose flour with 1/2 cup beef broth until it is a smooth paste, then add the remaining beef broth. Whisk this into the beef stew - the flour will thicken the stew as it cooks.
Smoke the beef stew at 350-F or whatever temperature you need to keep the stew simmering. 350-F is a good spot to start. Smoke the stew until the beef is tender (about 40 minutes) then add the diced potatoes, chopped carrot, and pickled onions. Simmer for another 20 minutes or until the vegetables are tender.
Add the frozen peas and heat the stew back to a simmer, adjust the salt and pepper, and serve!

Notes

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.

Nutrition