Pepper porter beef

[Andy Linn]

Inspired by tvwbb thread under beef recipes and Darryl's cook.
2 lb - Chuck Roast
3 - Bell Peppers sliced
1 - Big Red Onion sliced
4 - Jalapenos Sliced (one was left with seeds)
6 - Garlic Cloves mince
1/4 - cup Worcestershire Sauce
1 - 12oz Bottle Bell's Robust Porter
Kosher Salt and Black Pepper and Garlic and Onion Powder (rub)

Seasoned. Smoked chuck roast to 165 internal on WSM 14.@ 225. Added it to dutch oven, in the oven @ 350. I'll check on it in (3) hours. Meantime, I will cook up some potatoes to eat with it.

 

[Tony-Chicago]

I love Belgian/Irish stew. Carbonnade is best with a porter or so I am told. Let me know how it works and details please, and pics.
A bay leaf may help

 

[Andy Linn]

I love Belgian/Irish stew. Carbonnade is best with a porter or so I am told. Let me know how it works and details please, and pics.
A bay leaf may help

hmm.. I never thought about putting a bay leaf in there - I think that's a good idea. Once I strain out the veggies, the bay leaf might come through a bit in the 'au jus'

 

[Tony-Chicago]

Bay leaf seems to help when I do stew. A lot. But you have smoke and stuff so maybe not as important.

 

[JimK]

Looking good so far! I had planned to do PSB today, but ended up with a last minute 'wild hair' and went with Bolognese.

 

[Andy Linn]

Bolognese sounds delicious. That should probably get you some leftovers I would think...

We meal prepped some vegetarian white chili today. I would loved to have smoked a chicken for it - compromise is the spice of life!

beef came out just fine - I didn't hear any complaining thinking maybe using some of it for a pizza topper this coming week

 

[Tony-Chicago]

Looks great! Love some roast and potatoes

 

[ChuckO]

Nicely done Andy, nicely done!