Hearty Smoked Beef Stew with Red Wine and Thyme
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When the weather cools and the fire pit starts calling your name, nothing hits quite like a slow-simmered beef stew kissed with a little smoke. This hearty dish layers rich chuck roast with the deep flavor of red wine, herbs, and tender vegetables. Whether cooked indoors or finished over the grill, it’s a rustic classic that brings everyone to the table.
Ingredients
- 2 tbsp tallow
- 2 lb beef chuck stew meat, cubed into 1" pieces
- 2 carrots, peeled and cut into rounds
- 2 stalks celery, chopped
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 3 cloves garlic, minced
- 0.25 cup tomato paste
- 6 cup low-sodium beef broth
- 1 cup red wine
- 1 tbsp Worcestershire sauce
- 1 tsp thyme
- 2 bay leaves
- 1 lb baby potatoes, halved
- 1 cup frozen peas
- 0.25 cup chopped parsley, for garnish
Instructions
- Sear the BeefIn a large Dutch oven, heat vegetable oil over medium-high. Pat beef dry and season generously with salt and pepper. Brown in batches until golden on all sides. Remove and set aside.
- Build the BaseAdd oil to the pot. Sauté onion, carrots, and celery until softened, about 5 minutes. Stir in garlic and tomato paste, cooking until fragrant, 1–2 minutes.
- Deglaze and SimmerPour in red wine, scraping up the brown bits from the bottom. Add beef broth, Worcestershire sauce, thyme, bay leaves, and seared beef back to the pot. Bring to a boil, then reduce heat to low, cover, and simmer 1½–2 hours, until beef is tender.
- Add the VeggiesStir in the baby potatoes and continue cooking for 25–30 minutes, until potatoes are fork-tender. Remove bay leaves.
- Finish It OffStir in frozen peas and cook another 5 minutes. Season to taste, garnish with parsley, and serve hot.