Grilled Beef Stew

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Cooking stew on the grill is easy, requiring practically no tending once the ingredients are mixed together. We highly recommend having vegetables and other ingredients prepped and ready to go before you start cooking. This will make the process effortless, and the result is rich, full-bodied stew with tender meat and vegetables infused with a very slight smokiness that can only be achieved on a grill. This is one of our favorites. For the most intense charcoal-grilled flavor, cook this on a charcoal fire rather than a gas grill—although it is delicious either way.

Cooking Method:
Grilling Grilling
Servings :
6 - 8
  • Ingredients
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    3 pounds Beef for Stew
    1/2 cup all-purpose flour
    1 teaspoon paprika
    2 cups beef broth
    1 cup dry red wine
    1 tablespoon tomato paste
    2 large bay leaves
    4 sprigs fresh thyme
    2 teaspoons salt
    1 teaspoon black pepper, freshly ground
    4 ounces bacon, diced
    1 pound fresh pearl onions, peeled, see "TIP"
    6 cloves garlic, peeled
    1 pound baby white mushrooms, see "TIP"
    1 pound thin-skinned red potatoes, cut into 1-inch cubes
    1 pound carrots, cut into 1-inch cubes


    Prepare a charcoal or gas grill. The coals should be moderately hot.
    Toss the beef cubes with the flour and paprika in a shallow dish. Discard any excess flour and set the meat aside.
    Stir the broth, wine, tomato paste, bay leaves, thyme, salt, and pepper together in a large bowl.
    Put a foil roasting pan, about 12x18 inches large, on the grill. Cook the bacon in the pan for 3 to 5 minutes, stirring, until the fat is rendered but the bacon is not browned. Add the onions and garlic cloves, cover the grill, and cook for about 5 minutes, shaking the pan and stirring several times. Add the mushrooms, cover the grill, and cook for about 5 minutes. Using a slotted spoon, spoon the contents of the pan into a large bowl, add the potatoes and carrots, and toss to mix. Set aside.
    Put the meat in the roasting pan, stirring to coat it with the pan juices. Spread the meat in a single layer, cover the grill, and cook for about 10 minutes, stirring several times to brown on all sides. Remove the roasting pan from the heat.
    Pour the wine mixture into the pan and add the vegetables. Stir to mix, shaking the pan to distribute the food evenly. Wrap 2 large sheets of heavy-duty foil around the pan, completely encasing it for a sealed package. Return the pan to the grill.
    Cover the grill and let the stew cook for about 1 hour. Add the fresh coals to the grill as needed to maintain a moderately hot temperature. Shake the pan every 8 to 10 minutes to ensure even cooking. Do not unwrap the pan for at least 1 hour during cooking. Unwrap the stew and check for doneness. The stew is done when the meat is cooked through and the potatoes and carrots are tender.


Pearl onions are the size of marbles. If you cannot find fresh pearl onions, substitute plain, frozen pearl onions—not the brine-packed canned onions. You could also cut a large onion into small wedges. Use baby mushrooms or cut larger white mushrooms into halves or quarters. The important thing is to have vegetables of uniform size.