Suggestions for Winter Beef Stew (smoked)

[johnh]

My wife has been asking me if I can smoke some beef (either a big piece or squares) that we can freeze to make a nice hearty beef stew during the winter.

Should I lightly brown them before smoking, how long do they hold in the freezer (cryovaced)?

Have any of y'all done this and if so, what are your best tips, i.e. beef selection, smoking times, freezing methods. This is new ground for us, so all replies are welcome.

Thanks.

John, Wifey and a hungry 9 year old. :D

 

[bwsmith_2000]

John, Wifey and a hungry 9 year old,
I haven't done what you are asking but if I were to do it, hear's what I would do.

First, since meat tends to stop taking on smoke (for the most part) at 140*, I'd smoke it first .... no searing or anything like that. I'd use some good top sirloin. Smoke it to doneness..... about 145* internal. Then let it rest to about room temp. Then I'd vacum seal it, put it in the freezer and use it in the stew during the winter. I've used brisket in chili llike this and it was wonderful. I think the sirloin would be just as good. And by the way, you might also want to consider a sirloin tip or eye of round roast as well. Just smoke it to about 145* and proceed as above.

I can just imaging a nice hearty smokey beef stew (lots of potatoes, limas, corn, tomatoes, onions and beef of course) with really cold weather and a big cake of corn bread. Now that's what I'm talking about.

 

[oillogger]

I have always smoked 3 or more of briskets at a time. What is left over gets cut into half inch cubes and frozen in a one gallon freezer bag. That brisket will end up in stir fry vegetables, on top of salads, in soups, with beans, in omletes, etc. The frozen brisket will keep up to six months fairly well usually. Heck, with my wife sometimes it will not last two weeks. :)

 

[ultramag]

I second oillogger's suggestion. Whatever you save for stew will make wonderful chili too, if your a chili guy. Mmmmm, Mmmmmm can't wait.

 

[bwsmith_2000]

Jojn,
Speaking of chili, if you do care for it, I would encourage you to try Soflaquer's chili verde recipe. It's really good.