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Braised Beer Chicken Stew

Braised Beer Chicken Stew

By Traeger Kitchen

An adult and delicious take on momma’s stew, this hearty soup is full of tender Traegered chicken, veggies, potatoes, and — you guessed it — beer.

Prep Time

20 Minutes

Cook Time

1 Hours
5 Minutes

Pellets

Hickory

Ingredients

Number of people serving

4

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Units of measurement:
main
1/4 Cup all-purpose flour
2 Teaspoon salt
2 Tablespoon Traeger Chicken Rub
To Taste pepper
3 Whole Chicken Pieces, 3.5lbs
2 Tablespoon extra-virgin olive oil
1 Large onion, chopped
2 Clove garlic, chopped
1 Whole green bell pepper, chopped
1 Small Baby Carrots, bag
1 Can Tomato, diced
12 Fluid Ounce beer
12 Small Potatoes

Step

  • 1

    When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

  • 2

    Place a large Dutch oven pan in the Traeger and pre-heat until very hot.

    500 ˚F / 260 ˚C

  • 3

    In a bowl mix together flour, 1 tsp salt, Traeger Chicken rub, and black pepper to taste. Add chicken to flour mixture and coat well.

  • 4

    Heat oil in the Dutch oven and add chicken pieces. Cook both sides until golden brown, about 15 minutes. Remove chicken from pan and reserve.

    500 ˚F / 260 ˚C

    00:15

  • 5

    Add onions, garlic, and green peppers to the Dutch oven and sauté for a few minutes. Add the carrots and sauté for 3 minutes more. Add the tomatoes, 1 tsp salt and cook for 5 minutes. Stir in beer and potatoes.

    400 ˚F / 204 ˚C

    00:08

  • 6

    Top stew with the chicken pieces, cover and let cook for another 40 minutes. Serve warm. Enjoy!

    500 ˚F / 260 ˚C

    00:40

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