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Old-Fashioned Beef Stew

30

4

Pecan

This beef stew is cooked low and slow with wood smoke. Now that's a cool-weather dinner to look forward to after a day of raking leaves or putting the patio furniture away for the winter. Traeger is truly a grill for all seasons.

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  • 2 1/2 Pound beef chuck roast, cut into 1 1/2-inch cubes

  • 3 Tablespoon all-purpose flour

  • 2 Teaspoon Traeger Prime Rub Rub, or salt and pepper

  • 2 Tablespoon vegetable oil

  • 1/2 Cup red wine, optional

  • 3 Cup low sodium beef broth

  • 1 Medium yellow onion, sliced

  • 2 Clove garlic, minced

  • 1 Tablespoon tomato paste

  • 2 Teaspoon Worcestershire sauce

  • 1 bay leaf

  • 1 1/2 Teaspoon dried thyme

  • 4 Whole carrots, diced 1-inch pieces

  • 3 Medium russet potatoes, peeled, diced 1-inch pieces

  • 3 Tablespoon instant mashed potato flakes, optional

  • Biscuits, or buttered noodles, for serving

  • Chopped fresh parsley, for garnish

  • 1

    In a large resealable plastic bag, add the flour and Traeger Prime Rib Rub. Add the beef cubes, and toss to coat.

    • 2 1/2 Pound beef chuck roast, cut into 1 1/2-inch cubes

    • 3 Tablespoon all-purpose flour

    • 2 Teaspoon Traeger Prime Rub Rub, or salt and pepper

  • 2

    In a large Dutch oven, over medium heat, warm the oil until shimmering. Add the beef in batches and brown on all sides.

    • 2 Tablespoon vegetable oil

  • 3

    Pour the wine, if using, and the beef broth into the pan and scrape up any brown bits with a wooden spoon. Stir in the onion, garlic, tomato paste, Worcestershire, bay leaf, and thyme. Put the lid on the Dutch oven.

    • 1/2 Cup red wine, optional

    • 3 Cup low sodium beef broth

    • 1 Medium yellow onion, sliced

    • 2 Clove garlic, minced

    • 1 Tablespoon tomato paste

    • 2 Teaspoon Worcestershire sauce

    • 1 bay leaf

    • 1 1/2 Teaspoon dried thyme

  • 4

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

    300 ˚F

  • 5

    Place the Dutch oven directly on the grill grates. Close the lid and cook the stew for 2 hours, then add the carrots and potatoes.

    • 4 Whole carrots, diced 1-inch pieces

    • 3 Medium russet potatoes, peeled, diced 1-inch pieces

  • 6

    Cover the stew close the lid, and continue to cook until the meat and vegetables are tender, about 2 hours.
  • 7

    If the gravy needs thickening, stir in 2-3 tablespoons of mashed potato flakes.

    • 3 Tablespoon instant mashed potato flakes, optional

  • 8

    Remove the stew from the grill, garnish with chopped parsley, and serve with biscuits or buttered noodles, if desired. Enjoy!

    • Biscuits, or buttered noodles, for serving

    • Chopped fresh parsley, for garnish

Cooking Notes

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