About a month ago I smoked a pound and a half of beef stew meat thinking I could use it to give a stew some great smoky flavor. Apparently I thought wrong or I messed something up. Here's what I did. Cooked a large yellow onion, thinly sliced, over low heat in a stick of melted butter. Added 5 ribs of coarsely chopped celery and about the same amount of carrots. Also added a chopped green pepper. When the veggies were just starting to soften a bit I added the smoked stew meat, a large can of diced tomatoes, a can of black-eyed peas, a can of corn (all with their liquid) and a chopped sweet potato. Brought that to a boil and then backed it down to simmer for a couple of hours. Seasoning was some salt, black pepper and some Greek seasoning from Penzeys. When we served it the meat still had the smoky taste but there wasn't even a hint of it in the rest of the stew. Any thoughts on where I went wrong?