PICS--Irish Smoked Beef Stew with Stout Beer

Well. We did the Irish Stew recipe again, and it turned out very flavorful. Placed a 6 lb chuck roast into the smoker and cooked until it hit an internal of 160*, 6 oz chunk of hickory, split. Pulled it, let it set overnight in the fridge, then cut the chuck roast into 1.5" cubes the next morning. I then tossed the beef cubes into a large crock pot with the balance of the ingredients.

Here's the recipe once again:

Ingredients

6 pounds smoked beef chuck, cut into 1 1/2-inch cubes
2 cans (6 ounces each) tomato paste
2 1/2 pounds new potatoes, scrubbed and quartered
1 large onion, cut into 1-inch pieces
2 cans (14 1/2 ounces each) reduced-sodium beef broth
1.5 cans (14.9 oz cans) Irish stout beer
20 garlic cloves, sliced
1 medium bag baby carrots
2 boxes (10 ounces each) frozen baby peas, thawed
1/4 cup all-purpose flour (added at the end)

Toss all the ingredients except the flour into a large crock pot and let cook for at least 4 hrs. 3 hrs into the cook take the flour, slowly add water to make a paste, then add the paste to the stew. Salt and pepper to taste. Stir the stew througout the cook. You'll need a large crock pot to do this recipe, otherwise, reduce quantities.

Here's a picture of the stew when it was ready:



We had the Irish Stout stew for dinner the other night, and it was delicious. The hunks of beef melted in your mouth and had a rich smoky flavor. The stout beer made the whole thing creamy, and the sauce picked up a hint of the smoke flavoring from the beef. Dip garlic bread into the juices. Hmmmm.

We wanted to do this one more time before winter passed, which is only a short time around these parts.