Mesquite Smoked Beef Stew

03 Mar
Mesquite Smoked Beef Stew

Cold snowy days call for long slow cooks, and warm comfort food. After 8 3/4 inches fell overnight, I felt it was time for a nice long slow smoke, time to let the UDS do the work while I did the napping. And it was a good plan…… almost too good. Fortunately I have a well seasoned son to cover me when I just can’t quite wake up from a cozy nap.


What to expect: Is there anything better than a nice warm beef stew on a cold winter’s day? This is the kind of meal that makes you just want to curl up with a blanket and watch the snow fall outside. The mesquite smoked beef plays well with a nice sweet red wine, giving it deep smoky flavors with a slightly coying sweetness. The vegetables round out the dish giving it that full robust feel and taste that you expect from beef stew.

Yield: 6 servings

What you’ll need:


Time: All day, we ain’t going to rush this. Or 3 hours for smoking, and 2 hours or more for simmering.

1 3lb boneless well marbled chuck roast

1 Tbls kosher salt

1 Tbls fresh ground black pepper

4 cloves of garlic minced

1 Tbls fresh thyme

1 Tbls fresh rosemarry

2 bay leaves

4-5 medium potatoes, peeled, large dice

4 carrots, peeled, sliced into thick rounds

4 celery stalks, large dice

1 large onion large dice

4 cups of water

1 cup red wine

4 cups beef broth

2-3 Tbls corn starch

How we did it:

Begin by adding the 1 Tbls salt and pepper to both sides of the beef roast.

Set aside.

Place the all the vegetables, the thyme, rosemary, garlic, and bay leaves into a roast pan with 2 cups of water.

(A word to the wise here, to prevent smoke stains and make cleanup easier, THOROUGHLY  coat the outside of the pan with nonstick spray, butter, or soap.)


Place a couple of kabob skewers or wooden spoons on top of your pan to lift the meat above the pan but allowing the juices from the meat to drip into the pan. This allows the meat to receive maximum smoke while continuing to baste the vegetables in it’s juices.


Place on grill or smoker and cook at the 250.

Pull a blanket around yourself and rest your eyes.


After about 1 1/2 hours remove your blanket, grab your coat, and check adding the other 2 cups of water if needed.

Return inside, pretend to be interested in what your wife is watching on TV, while resting your eyes. Toss in an occasional “uh-huh” and “yeah, that’s what I was thinking.”

After another 1 1/2 hours stroll out and check the meat temperature. We’re looking for something in the neighborhood of 165°-175°f. It probably won’t be super tender yet, but we don’t want to dry it out. It will get tender as it finishes in the pot.

Remove from smoker and cut into a dice that you like for beef stew.


Add the beef, 4 cups of beef broth, 1 cup of wine, and vegetables to a large stock pot.

Bring to a simmer and cook for 2 hours or until the liquid is reduced by 1/2.

* 2 hours is a minimum simmer time, as long as you keep it covered and wet it can hold about all day. But sooner or later your going to get hungry.

If the thickness is not to your liking, mix 2-3 Tbls of corn starch and with some water and add to the pot.


Enjoy with the remainder of the wine and people you love.

So, “Let it snow, let it snow, let it snow.”

Remember, what you cook is not nearly as important as who you cook it with.


Posted by on March 3, 2015 in Uncategorized


Tags: , , , , , , , , , ,

9 responses to “Mesquite Smoked Beef Stew

  1. Patrons of the Pit

    March 3, 2015 at 9:09 pm

    Oh yes!!! I love the techniques, Mr Dodd! Roaster pan, napping! And the outcome looks awesome. Another notch in your winter pitmaster belt. It’s quite nice to see I am not the only goof ball grilling in winter. Keep it up, dude!

    Liked by 1 person

    • mrdodd

      March 3, 2015 at 10:41 pm

      Winter grilling is great, but I’m ready for fresh summer produce, and to feel the sun on my arms and the shade of my hat on my eye lids.


  2. Patrons of the Pit

    March 3, 2015 at 11:19 pm

    Likewise. Oh to hear the tweety birds sing and smell the freshly mown grass whilst the hickory smoke gently spirals from our pits. But alas it snowed another 3 inches today.

    Liked by 1 person

  3. David

    March 4, 2015 at 11:47 am

    +1 on the napping 🙂

    Smoked chuck roast is a thing of beauty! I hope you thaw out soon.

    Liked by 1 person

    • mrdodd

      March 5, 2015 at 10:48 am

      Man I wish there would of been leftovers.


  4. Sabrina

    August 15, 2015 at 12:19 pm

    Yum, this sounds delicious!

    Liked by 1 person

    • mrdodd

      August 15, 2015 at 1:34 pm

      Thank you Sabrina. It was a great way to a cold winter day and enjoy some root vegetables.

      Liked by 1 person

  5. Patrons of the Pit

    March 3, 2016 at 4:21 pm

    Odd, I find myself coming back to this post over the last day. Guess I might say I’ve come back for seconds, Mr Dodd. I just admire the day you had here. Right up my alley.

    Liked by 1 person

    • mrdodd

      March 3, 2016 at 4:43 pm

      I had to go back and reread it. Ah yes, THAT my friend was a fine day indeed. The wife has been after me to do it again. Just may have to scratch that itch.

      Liked by 1 person


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