Smoked Beef Stew (Bourguignon) | Recipes | Kalamazoo Outdoor Gourmet

Ingredients

• 1 two-pound chuck roast
• 1 teaspoon coarse kosher salt
• 1 teaspoon coarse black pepper
• 1 teaspoon garlic powder
• 4 cups beef broth, divided
• 1 cup dry red wine
• 2 tablespoons basic barbecue rub
• 1 tablespoon soy sauce
• 3 stalks celery, one finely chopped & two very roughly chopped
• 1 large Vidalia onion, half finely chopped and half roughly chopped
• 2 tablespoons butter
• 2 cups carrots, roughly chopped
• 3 cups Yukon Gold potatoes, chopped into one-inch cubes
• 2 cups baby Bella mushrooms, whole (optional)
• 2 tablespoons cornstarch
• ¼ cup fresh parsley, finely chopped