Ingredients
Scale
- Ingredients
- 2 pounds beef stew meat, cubed chuck roast
- 1 large onion, diced
- 5 whole carrots, peeled and sliced
- 4 stalks celery, sliced
- 4 cloves garlic, minced
- 1 bag small Yukon gold potatoes
- 1 bag frozen peas
- 1 cup Cabernet red wine
- 3 cups beef broth
- 1 tbsp tomato paste
- 2 tbsp thyme
- 2 tbsp flour
- 2 tbsp butter
- 2 tbsp Dale’s Steakhouse Seasoning
- 2 bay leaves
- 4 tbsp SPG blend
- Neutral oil, for searing
Instructions
- Take the beef stew meat and generously season it up with Dale’s Steakhouse Seasoning.
- Put all of the stew meat on a wire rack, then place it on the smoker at 200°F for 30 minutes.
- Remove the meat from the smoker, then place it in a bowl and lightly coat the meat with flour.
- Preheat the dutch oven to medium high heat, then add in some neutral oil and fry up the beef for 5-10 minutes. Remove once each piece is seared on all sides.
- Add the butter, onions, carrots, celery, garlic and tomato paste and cook them for 8-10 minutes.
- Deglaze the pan with the red wine and beef broth, then add the potatoes, thyme, bay leaves, SPG blend and stew meat back into the dutch oven.
- Simmer on low for 2-3 hours. The liquid will reduce some and begin to thicken up towards the end.
- Add the frozen peas 20 minutes before the end as they will cook quickly and you don’t want them to be mushy.
- Once the beef and vegetables are tender, serve warm in a bowl then enjoy!
- Prep Time: 20 Minutes
- Cook Time: 3 Hours
- Category: Main dish
- Method: Slow Cooking, Smoking
- Cuisine: American
