This Smoked Beef Stew Recipe is the perfect fall food to make using the smoker! Stew meat is one of the cuts of meat that the old lady love to pick up on markdowns at the grocery store, so an even better fall dinner!
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I have fallen in love with using my Pit Boss Pro 1100 as more of a convection oven. Soups and stews are always my favorite dinner in the fall and winter months but the smoker gives the bonus of smoke flavor, as well as slow-cooked tenderness. Now smoking foods is nothing, new but I have fallen in love with using my Pit Boss Pro 1100 as more of a convection oven. I smoked this on Pit Boss Pro 1100 from Lowes, if you don’t have Lowes, Walmart and Amazon carry other Pit Boss options or the Pit Boss website.
Pit Boss Pellet Grills
Traeger Pellet GrillsZ Grills Pellet Grills
Smoked Beef Stew Recipe Ingredients:
- Beef Stew Meat
- Baby Potatoes
- Baby Carrots
- Onion
- Celery
- Beef Broth
- Montreal Steak Seasoning
- Bay Leaves
- Johnnys Seasoning Salt
- Garlic Salt
- Olive Oil
- Minced Garlic
McCormick Bay Leaves, 0.12 ozMcCormick Montreal Steak Seasoning, 29-Ounce Units (Pack of 2)Johnny’s Seasoning Salt, 32-ounce
How To Make Smoked Beef Stew On A Pitboss Pellet Grill:
The night before making your stew, put your stew meat in a container, cover with olive oil, and season it with your Montreal, Johnny’s Seasoning Salt, and Garlic Salt.
Store in the fridge overnight, the salt will help to tenderize the meat as well as flavor it.
Start by chopping your veggies to put in the stew. I started with an amount but had room for more potatoes in the dutch oven, so don’t put everything away.
If you use a preseasoned cast iron Dutch oven, wipe it down with oil to help make sure that it is ready to cook without having stuff stick. I use an old cast iron Dutch oven the old lady picked up for $5, which has worked amazingly well! An Enameled Cast Iron would work, but the smoke will stain the enamel of the Dutch oven. Also, be sure to know How To Season Your Cast Iron.
Enameled Cast Iron Covered Dutch OvenPre-Seasoned Cast Iron Dutch Oven
I use Better Than Boullion bases for my stews and soups. I used a scoop of beef and a small scoop of vegetable base to make the liquid. A large Pyrex measuring cup is what I use to microwave my water for the Boullion to dissolve in. I also use this cup to add more water to the stew as it needs it.
I fired up my Pitboss Pro 1100 to 225 with a P setting of 7. You can use any flavor or pellets to smoke this.
Money and time-saving tips from the old lady. If you order pellets online from Walmart and spend $35, they will drop them off at your door for free!! Their everyday price on pit boss pellets is amazing, plus the expert grill brand has a great price. (see them ->here)
At 9:30 that morning I threw the Dutch Oven on the smoker and allowed it to cook until 345 that afternoon.
Remove and serve!!!
What Kind Of Meat To Use For Beef Stew:
- Smoked Brisket
- Chuck Pot Roast
- Elk Meat
- Deer Meat
- Ground Beef
Alternate Ingredients For Beef Stew:
- Pablano Peppers
- Red Potatoes
- Cherry Tomatoes
- Tomato Paste
- Green Beans
- Jalapeno Peppers
What To Serve Beef Stew With:
- Tomato Caprese
- Biscuits
- Cheese Stuffed Portabella Mushrooms
- Asparagus
- Garlic Parmesan Pull-Apart Biscuit Bread
- Cheesy Garlic Bread
- Caesar Salad
- Broccoli
- French Bread
- Bread Bowls
- Mashed Potatoes
HOW TO STORE LEFTOVER Smoked Beef STEW
Store in an air-tight container for three to five days in the fridge. If you are freezing your leftover stew, freeze it in an air-tight container for up to ninety days.
HOW TO REHEAT LEFTOVER Smoked beef STEW
If you need to thaw frozen leftover beef stew in the fridge. Then once thawed out, microwave or heat on the stove until at a safe temperature.
Soups and Stews To Check out
Whether you use a dutch oven or a slower cooker to make soups! Using leftover smoked meat adds amazing flavor to your soup or chowder!
- Crockpot Crawfish Chowder
- White Wine Slow Cooker Clam Chowder
- Slow Cooker Prime Rib Chili
- Smoked Turkey Dumpling Soup
- Slow Cooker Turkey Soup
Smoked Hearty Beef Stew Recipe
Ingredients
Instructions
- The night before making your stew put your stew meat in a container and cover with olive oil and season it with your Montreal, Johnny’s Seasoning Salt, and Garlic Salt. Store in the fridge overnight, the salt will help to tenderize the meat as well as flavor it.
- Start out by chopping your veggies to put in the stew. I started with an amount but then ended up having room for more potatoes in the dutch oven so don’t put everything away.
- If you are using a cast iron dutch oven wipe it down with oil to help make sure that it is ready to cook without having stuff stick. I use an old cast iron dutch oven the old lady picked up for $5 and it has worked amazing! An Enameled Cast Iron would work as well just know that the smoke may stain the dutch oven.
- I use Better Than Boullion bases for my stews and soups. I used a scoop of beef and a small scoop of the vegetable base to make the liquid. A large Pyrex measuring cup is what I use to microwave my water for the Boullion to dissolve in. I also use this cup to add more water into the stew as it needs it as well.
- I fired up my Pitboss Pro 1100 to 225 with a P setting of 7.
- At 9:30 that morning I threw the Dutch Oven on the smoker and allowed it to cook until 345 that afternoon.
- Remove and serve!!!
Nutrition
That looks delicious! We have beef stew on the menu for this weekend.
Looks really comforting and filling!