Recipes
Smoked Beef Stew (Bourguignon)
This is a simple recipe, but it takes time to do it right. The smoked beef chuck roast offers an incredible beef flavor, but it needs several hours on the grill to get tender. This is a perfect meal for a weekend, with the added benefit of freezing and reheating well. So, the time spent making it can easily result in several quick and delicious dinners on those busy weeknights when time for cooking is limited.
Ingredients
Directions
Ingredients
- 1 two-pound chuck roast
- 1 teaspoon coarse kosher salt
- 1 teaspoon coarse black pepper
- 1 teaspoon garlic powder
- 4 cups beef broth, divided
- 1 cup dry red wine
- 2 tablespoons basic barbecue rub
- 1 tablespoon soy sauce
- 3 stalks celery, one finely chopped & two very roughly chopped
- 1 large Vidalia onion, half finely chopped and half roughly chopped
- 2 tablespoons butter
- 2 cups carrots, roughly chopped
- 3 cups Yukon Gold potatoes, chopped into one-inch cubes
- 2 cups baby Bella mushrooms, whole (optional)
- 2 tablespoons cornstarch
- ¼ cup fresh parsley, finely chopped
Directions
Start by lighting the Hybrid Fire Grill and establishing the temperature at 225°F. For the K500, light either the left or right burner. For the K750 or K1000, light both outermost burners. Add an premium oak wood chunk to the charcoal drawer over an active burner.
For the Shokunin Kamado, set up for low and slow cooking, and establish temperature at 225°F. Add the oak wood chunk to the hot coals.
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While your grill is preheating, season the beef liberally with salt, pepper and garlic. Then, place it on the grill over indirect heat and allow it to smoke for three hours before removing it from the grill. Adjust the grill's temperature to 275°F. While the grill is increasing in temperature, use a sharp knife and cut the beef into one-inch size cubes.
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Place the beef cubes into a five-quart Dutch oven along with two cups of beef broth, red wine, barbecue rub, soy sauce, and finely chopped celery and onions. Put the lid on the Dutch oven and place it back on the grill over indirect heat for two hours.
Then, add the remaining beef broth, butter, roughly chopped celery and onions, and carrots to the dutch oven. Put the lid back on and cook for 20 minutes before adding in the potatoes and optional mushrooms. Replace the lid, and let cook for 45 minutes.
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Remove the stew from the grill and collect two tablespoons of the broth into a small bowl and mix it with the corn starch. Then, whisk the mixture back into the stew to thicken. Salt to taste before serving the stew hot, garnishing each bowl with a pinch of parsley.
To freeze, place appropriately sized portions into freezer-safe containers and place them into the freezer. Take out a day or two before use, and put them in the refrigerator to thaw. Then heat the stew in a large saucepan on the stovetop over medium-high heat until hot and ready to serve.