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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.
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
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
: 300 ˚F
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