Here is a great way to kick up your Beef Stew to the next level, by smoking it! Give the Beef and Vegetables an hour or so in the smoker to add some awesome smokey flavor!
3-4 lbs of Chuck Roast, cut into bite size pieces
2-3 Onions, cut into bite size pieces
4-5 Potatoes, cut into bite size pieces
1 cup of Red Wine
5 Carrots, cut into bite size pieces
4-5 Stalks of Celery, cut into bite size pieces
4 Cloves of Garlic, chopped
1/4 cup of Tomato Paste
3-4 cups of Beef Broth
2 Tablespoons Worcestershire Sauce
2-3 Bay Leaves, dried or fresh
1 Tbsp of Fresh Thyme
1 Tbsp of Fresh Rosemary, minced
2 cups of Frozen but thawed Baby Peas
Salt and Pepper to taste
Cornstarch (if required to thicken the stew)
Slice the Onion, Celery, Carrots and Potatoes into small pieces. Place in a pan and add a few tablespoons of Olive Oil, and Salt and Pepper. Mix together.
Arrange the pieces of Beef on a rack after applying Salt and Pepper. Preheat your smoker to a low temperature, 150-200 degrees. Place rack with Beef on top of pan with the vegetables and smoke for an hour or so, so they can absorb some smoke flavor.
Add the Beef and Vegetables to a slow cooker. Stir in the remaining ingredients and cook on high for 1-2 hours, checking on it periodically and stirring occasionally.
After a few hours taste for seasoning and adjust if you feel necessary. Add additional salt, pepper, garlic and Worcestershire sauce until it is seasoned the way you like it.
Check the stew and determine if you feel it needs to be thickened. If it does mix a few ounces of beef stock and a few Tablespoons of stew gravy to a bowl. Mix in a couple spoonfuls of corn starch and stir. Add mixture to slow cooker and stir in.
Last step is to stir in the frozen peas. Let cook for around ten additional minutes or until the peas are heated up.
Serve in bowls with fresh bread for a wonderful hearty and delicious meal the whole family will love.
Watch my video below where I show you how to cook the recipe step by step.