Smoked Beef Stew with Coffee Rub and Chipotle

How to Make Smoked Beef Stew with Coffee Rub and Chipotle

1. 1

   Step 1: Make the coffee-chipotle rub and season the beef

   Combine the ground coffee, chipotle powder, kosher salt, and black pepper in a bowl to form a dry rub. Pat the beef pieces dry with paper towels, then toss or press the rub onto all sides of the meat until evenly coated; set aside on a tray while you preheat the smoker.

   For this step

   • 3 lbBeef chuck, trimmed and cut into 1½–2 inch pieces
   • 3 tbspFinely ground coffee (espresso or dark roast)
   • 2 tspChipotle powder
   • 2 tspKosher salt
   • 1 tspFreshly ground black pepper
   
2. 2

   Step 2: Preheat and sear for color

   Preheat your smoker to 275°F (135°C) and also preheat a heavy cast-iron skillet until smoking hot, or prepare the smoker's direct heat surface for a quick sear. Add the vegetable oil to the skillet and sear the beef in batches 2–3 minutes per side until browned—this builds fond and texture; transfer seared pieces into a 5–6 quart Dutch oven as you go.

   For this step

   • 2 tbspVegetable oil (or other high-heat oil)
3. 3

   Step 3: Sauté aromatics in the Dutch oven

   With the Dutch oven on a medium burner or in the hot skillet briefly, add the diced onion and sauté until translucent, about 5–7 minutes, then add minced garlic and cook 30–60 seconds until fragrant. Scrape up any browned bits from searing and stir the aromatics into the beef in the Dutch oven to combine.

   For this step

   • 1 eachLarge yellow onion, diced
   • 4 clovesGarlic, minced (about 4 cloves)
   
4. 4

   Step 4: Add liquids and smoke low-and-slow

   Stir the beef stock and diced tomatoes into the Dutch oven, bring the mixture briefly to a simmer on the stovetop, then cover and place the Dutch oven inside the preheated smoker. Smoke at 275°F (135°C) for 2½–3 hours (or until meat is fork-tender), stirring once halfway through; use a milder wood like oak or hickory to complement the coffee-chipotle profile.

   For this step

   • 4 cupsLow-sodium beef stock
   • 14 ozDiced tomatoes (one 14 oz can)
   
5. 5

   Step 5: Finish, adjust seasoning and serve

   When the beef is fork-tender, remove the Dutch oven from the smoker and skim any excess fat from the surface; taste and adjust salt and pepper. For a slightly thicker stew, simmer uncovered on medium heat for 10–15 minutes to reduce, then serve hot over mashed potatoes, rice, or with crusty bread.
   

1. Combine the ground coffee, chipotle powder, kosher salt, and black pepper in a bowl to form a dry rub. Pat the beef pieces dry with paper towels, then toss or press the rub onto all sides of the meat until evenly coated; set aside on a tray while you preheat the smoker.
2. Preheat your smoker to 275°F (135°C) and also preheat a heavy cast-iron skillet until smoking hot, or prepare the smoker's direct heat surface for a quick sear. Add the vegetable oil to the skillet and sear the beef in batches 2–3 minutes per side until browned—this builds fond and texture; transfer seared pieces into a 5–6 quart Dutch oven as you go.
3. With the Dutch oven on a medium burner or in the hot skillet briefly, add the diced onion and sauté until translucent, about 5–7 minutes, then add minced garlic and cook 30–60 seconds until fragrant. Scrape up any browned bits from searing and stir the aromatics into the beef in the Dutch oven to combine.
4. Stir the beef stock and diced tomatoes into the Dutch oven, bring the mixture briefly to a simmer on the stovetop, then cover and place the Dutch oven inside the preheated smoker. Smoke at 275°F (135°C) for 2½–3 hours (or until meat is fork-tender), stirring once halfway through; use a milder wood like oak or hickory to complement the coffee-chipotle profile.
5. When the beef is fork-tender, remove the Dutch oven from the smoker and skim any excess fat from the surface; taste and adjust salt and pepper. For a slightly thicker stew, simmer uncovered on medium heat for 10–15 minutes to reduce, then serve hot over mashed potatoes, rice, or with crusty bread.