This is no-frills comfort cooking at its best, made for cold days and empty stomachs. Tender beef is cooked gently until it falls apart in a dark, flavour-packed sauce, finished with light, airy dumplings that drink in every spoonful. Alongside it, potatoes are roasted over live fire to give the mash a subtle smokiness. It’s familiar, filling, and deeply satisfying — the kind of meal that brings everyone back to the table without trying too hard.
Start by drying off the beef with kitchen paper so it browns properly. Season it generously with salt and freshly cracked black pepper. Roughly chop the onion, carrots, and celery, then finely chop the garlic. Give the potatoes a good scrub and stab them a few times all over so they don’t burst later.
Fill your Kamado Joe with lumpwood charcoal and add a single chunk of oak for a subtle smoke flavour. Fit the heat deflectors and bring the grill up to a steady 150°C with the lid closed.
Set your Smoke Pot straight onto the grill with the lid removed. Add the smoked beef dripping to the base of the pot and, once melted, tip in the onion, carrot, celery, and garlic. Let them gently cook and take on the smoke. Place the beef pieces on the Smoke Pot’s raised grill rack above the veg. Shut the lid and let everything cook together for 45–60 minutes, turning the beef halfway so it colours evenly.
Once the beef has taken on smoke and colour, add it into the pot with the softened vegetables. Stir through the tomato purée and let it cook briefly to deepen the flavour. Pour in the red wine and allow it to simmer for a couple of minutes until slightly reduced. Add the stock, Worcestershire sauce, balsamic vinegar, sugar, dried herbs, and bay leaves. Give it a good stir, put the lid on the pot, and keep the Kamado running at around 150–160°C. Let the stew slowly cook for about an hour and a half.
While the stew does its thing, place the whole potatoes directly onto the grill grates next to the pot. Leave them there for the full cooking time until the skins are crisp and the centres are soft.
After 90 minutes, remove the lid from the pot and carefully place the prepared dumplings on top of the stew. Close the lid again and cook for another 25–30 minutes, until the dumplings have risen and set with a light golden finish.
When the potatoes are ready, split them open and scoop the fluffy insides into a bowl. Mash with butter and warm milk or cream until smooth, then season well.
Spoon the rich beef stew into bowls and crown each portion with a couple of dumplings. Serve with a generous helping of smoky mash on the side. Sit back, dig in, and accept that leftovers probably aren’t happening.
This stew is rich and hearty, so simple sides work best. Buttered seasonal greens like cabbage, kale, or green beans add freshness and cut through the richness. A chunk of crusty bread or warm focaccia is perfect for mopping up the smoky gravy, while quick-pickled onions or red cabbage add a sharp contrast that really lifts the whole dish.
Yes — you can cook it in a heavy casserole dish or Dutch oven in the oven at around 160°C. You’ll miss some of the smoke, but it will still be rich and comforting.
Absolutely. The stew actually tastes better the next day once the flavours have had time to settle. Cool it completely, refrigerate overnight, and gently reheat before serving.
