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Beef Stew

There is nothing more classic and satisfying than a good old fashion beef stew! This recipe does not reinvent the wheel as it is just simple, to the point, and delicious. So the next time that you find yourself at home on a cold day and are ready for something hearty to warm up with, this dish is you go-to! ENJOY!

Ingredients

  • One, 3-4 pound beef chuck roast
  • 2 quarts beef stock
  • 10 medium onions, large dice
  • 10 carrots, peeled and roughly chopped
  • 1 bunch celery, sliced
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 6 potatoes, large dice
  • 1 tablespoon dried thyme
  • 2 tablespoons corn starch
  • 2 tablespoons water
  • 4 tablespoons canola oil

Directions

Preheat your smoker to 325 degrees.

Heat half of the oil in a cast iron skillet, season the meat generously with salt and pepper, and sear on all sides.

Place half of the carrots, onions, and celery into a pan, place the seared meat on top, fill with one quart of stock, and cover tightly.

Place the pan in the smoker for 3.5 hours and let the meat cook until fork tender.

Remove the meat from the smoker, uncover, shred, and set aside.

In a large pot, heat the remaining oil and add the remaining onions, celery, and carrots, and cook until the onions are translucent.

Add the remaining quart of stock and bring to a boil and then add the potatoes.

Reduce the heat to a simmer and season with the thyme, salt, and pepper; cook until the potatoes are tender.

While the potatoes cook, make a corn starch slurry by mixing together the starch and water.

Once the potatoes are tender, add the shredded beef and the slurry; stir until well-thickened.

Taste, adjust seasonings, and serve. ENJOY!

 

 

 

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558 E. 64th Street
Holland, Michigan 49423
616.392.7410