Steps

• Step 1

  In a large Dutch oven over medium heat on the stovetop, melt the butter. Add the onion, bell pepper, and celery and sauté until soft and translucent, 5-8 minutes.

  Ingredients

  • 8 Tablespoon (1 stick) unsalted butter

  • 1 Large yellow onion, diced

  • 1 Large red or green bell pepper, diced

  • 2 Stalk celery, diced

• Step 2

  Add the garlic and sauté for 2 minutes. Add the paprika, cayenne, Worcestershire sauce, tomatoes and Traeger BBQ Sauce. Let it simmer for 5 minutes. Stir in the chicken and brisket. Add the chicken broth and bring to a boil. Cover with the lid.

  Ingredients

  • 4 Clove garlic, minced

  • 1 Teaspoon smoked paprika

  • 1/2 Teaspoon cayenne pepper, or more as needed

  • 2 Tablespoon Worcestershire sauce

  • 3 Can (15 oz) diced tomatoes

  • 1 Cup Traeger BBQ Sauce

  • 2 Pound cooked smoked pulled chicken and/or pork

  • 1/2 Pound cooked smoked beef brisket, chopped

  • 6 Cup chicken broth

• Step 3

  When ready to cook, set the Traeger temperature to 300°F and preheat with the lid closed for 15 minutes.

  300 ˚F / 149 ˚C

• Step 4

  Place the Dutch oven directly on the grill grates, close the lid, and cook for 1 1/2 hours, adding more broth as necessary. The stew should be slightly thick.

  01:30

  300 ˚F / 149 ˚C

• Step 5

  Uncover the stew, and add the lima beans, corn, and okra, if using, and close the lid continue to cook, uncovered, for 30 minutes, or until the vegetables are tender.

  00:30

  Ingredients

  • 1  package (10 oz) frozen lima beans or peas, thawed

  • 1  package (10 oz) frozen corn, thawed

  • 1 Cup sliced okra

• Step 6

  Remove the stew from the grill and season with salt, black pepper, and additional cayenne, to taste. Add vinegar, as desired, to brighten the flavors. Serve hot in bowls with hot sauce on the side. Enjoy!

  Ingredients

  • To Taste Salt

  • To Taste freshly ground black pepper

  • 2 Tablespoon apple cider vinegar

  •  Hot sauce, as needed, for serving