Bluefield Daily Telegraph, Bluefield, WV

BBQ My Way

October 18, 2012

Rich beef stew with a campfire flavor

— This is a fantastic weekend stew. I say “weekend” because it does take a little time.

It's not the sort of dish you can start at 6 p.m. after work. But with time, it is unbelievably easy, and quite reasonably

priced for a beef stew. It's one of the meals our family looks forward to as the weather turns, and we fix it three or four times until spring once again returns.

As you know I like to take normal recipes and put an outdoor twist on them. In this case it's the onion that imparts the subtle smoky flavor. We'll get into that in moment. Feel free to alter the size of this dish by reducing the amount of ingredients proportionally to fit your needs. One last note. This stew freezes beautifully.

In case it's helpful, we posted a video of this recipe online. Go to In the search box enter “beef stew smoked onion.”


• 3 to 4 lbs of chuck roast

• 3 to 4 yellow onions, peeled and sliced

• 4 large potatoes, peeled and cut into 1/8th bit sized pieces

• 1 lbs carrots, peeled and cut into 1 ½ inch pieces

• 4 large garlic cloves, crushed then chopped finely

• 1 tsp dried thyme

• ½ lb mushrooms, washed and quartered

• 1/3 cup tomato paste

• 1/3 cup dry red wine (optional)

• 1 (10 oz) package of frozen peas

• 1 ½ tsp salt

• ½ tsp freshly cracked black pepper

Set your grill up on indirect heat. Sprinkle the hot coals with hickory chips. Place the onions in a vegetable grilling pan -- the one with holes -- or place them on aluminum foil.

Set the onions away from the hot coals. Place the lid on the grill and allow the onions to smoke for 20 minutes or so. (I also

smoked some chicken breasts for future use to make full use of the coals) After 20 minutes, bring the onions in. Leave the chicken on until fully cooked if you are smoking chicken too.

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