This turned out really good, just a bit smokey with a taste BBQ. I smoked the chuck for 4 hours till 190 degrees, pulled and then added the rest of the ingredients and smoked for 3 more hours. The chuck and the potatoes were still not as tender as I would have liked. I pulled and then in a large stockpot on medium high cooked for another 50 minutes. The end result was a nice tasting stew that had a nice smoke flavor.
Also I added a bit of salt and pepper (to taste) when mean add some an taste.
Next time I will most likely smoke the chuck and then just finish in a dutch oven.
Smoked (Guinness) Beef Stew
2.5 oz. of Cherry and 2.5 oz. Apple wood
2.5-3 lbs. boneless chuck roast
1 large sweet onion (cut into 1” chunks)
3 cans Swanson 100% natural beef broth
2 6oz. Centro tomato paste (mix with some of the beef broth)
1 bottle Guinness or Guinness Extra Stout (the extra has a more bitter taste).
2 T brown sugar
2 T Apple cider vinegar
2 t minced garlic
2 bay leafs
2 T flour (mix with some of the beef broth)
½ lb. bacon
6 carrots - 1 ½ cups (cut 1” long crosswise on a diagonal)
4 cups Yukon gold potatoes – or 8-10 red potatoes with skin on (cut into 1” pieces)
1 sprigs thyme (or ½ t dried thyme) optional
½ t rosemary
1 T Worcestershire sauce
1 Bag frozen peas (add last 15 minutes) Optional
Pat dry the roast and then season with your favorite rub then coat with yellow mustard. Place in smoker, install the temperature probe, add water pan and set smoker to 240 degrees.
When the roast hits 195 degrees (about 5 hours) remove from smoker. Place roast on cutting board and cut into 1” pieces and then add to roasting pan. Tear up about half the bacon and add with the rest of the ingredients to the pan. Cover with aluminum foil and return to smoker.
Set smoker to 250 degrees, remove roast after 5 hours.
Check to make sure roast is tender and so are the veggies. Remove and place in a large stock pot, add cornstarch to thicken, salt and pepper to taste, and then add frozen peas, cover and then cook for another 20 minutes.
*Next time, once meat reaches 195 degrees, remove and place in Dutch oven with the rest of the ingredients. Place in oven at 325 degrees and cook for two hours.
Remove from oven, taste and add any water or cornstarch to thicken.
Greg