Smoked Beef Stew on the Pellet Grill

Make a warm, hearty meal for fall with this Smoked Beef Stew on the Pellet Grill, cooked low and slow with a smoky flavor that takes this classic meal to a new level of flavor! It’s also naturally gluten-free too!

Using the pellet grill to make smoked stew is one of our favorite meals throughout the fall and winter, plus you can make it simultaneously with smoked cornbread. The smoked stew will be cooked for 3 hours, then an additional hour with the potatoes mixed in, during this additional hour, the cornbread can be added.

That means the cornbread and stew will come off the grill and be ready to serve at the same time, making it the perfect pellet grill recipe!

What do you need for Smoked Stew?

• Beef Stew Meat (Beef Chuck Roast or Beef Cubes)
• Salt
• Ground Pepper
• White Onion
• Beef Broth
• Bay Leaf
• Paprika
• Garlic
• Worcestershire Sauce
• Celery
• Carrots
• Beef Bouillon Cube
• Water
• Russet Potatoes
• Cornstarch
• Large Dutch Oven

What pellets should you use for Smoked Beef Stew?

The pellets that you use for your pellet grill will directly enhance the flavor of your meal. Typically, we use a blend of pellets; however, hickory works well to complement the beef with a mesquite flavor.

Apple or Cherry Wood Pellets will add sweetness to your stew, which can also be a wonderful flavor profile.

What temperature do you smoke stew meat at?

This Smoked Beef Stew Recipe will be smoked at medium heat of 325 degrees F for 3 hours, then an additional hour it will be smoked at 350 degrees F until the potatoes are fork tender.

The stew will take a total time of 4 hours to complete. The internal temperature of the stew meat must be at least 165 degrees F to be considered done.

The final step will be whisking in the cornstarch slurry to thicken the stew.

Tips for Making Smoked Beef Stew on a Pellet Grill:

If you prefer to sear the stew meat before adding it to the pot, this can be done by sauteing using a medium-sized skillet and olive oil. I would typically do this on our stove before preparing the Dutch oven.

I have not found searing the meat before makes much of a difference in the outcome, so this is totally up to your personal preference. We do not sear ours before adding it to the smoker.

The first part of this recipe will be combining part of the ingredients into the Dutch oven and cooking at 325 degrees F for 3 hours. In the initial 3 hours, the lid of the Dutch oven will be on the pot; however, after that, the lid will be removed.

After the 3 hours, the water and potatoes will be mixed into the Dutch oven and it will be cooked for an additional hour at 350 degrees F.

This is when we like to add our Smoked Cornbread to the Pellet Grill too!

If using Russet Potatoes, we like to peel these before adding them to our stew.

If you use Yukon Gold, the cooking time may be a little less due to how quickly the potatoes will get tender. Yukon Gold Potatoes would give a more buttery flavor.

While we make this on our pellet grill it works the same way for a traditional smoker too.

How do you store leftover stew?

Once the stew has fully cooled, store it in an airtight container in the fridge for up to 3 days. When ready to serve, use a microwave-safe bowl to heat the stew for 1-2 minutes stir in between to evenly heat.

Smoked Beef Stew can be served with Parsley as a garnish and smoked cornbread.

Are you ready to enjoy this warm bowl of smoky beef stew? It’s time to fire up that pellet grill and make the perfect warm, cozy meal!

More Pellet Grill Recipes:

• Smoked Chicken Drumsticks (Pellet Grill)

• Smoked Mushrooms (Pellet Grill Recipe)

• Pellet Grill-Smoked Chili (Over the Top Method)

• Smoked Cornbread on Pellet Grill