By Traeger Kitchen
This isn’t your typical campsite classic. Our tinfoil dinners are packed with tender stew meat, potatoes, peppers, herbs, and seasonings, then topped with a generous dollop of butter before getting sealed up and cooked over a Traeger wood fire.
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|1 Pound||stew meat|
|1 Teaspoon||fish sauce|
|1 Tablespoon||Worcestershire sauce|
|To Taste||kosher salt|
|To Taste||freshly ground black pepper|
|1 Tablespoon||Traeger Veggie Rub|
|2 Whole||russet potatoes, peeled and cubed|
|2||green bell peppers, seeded and chopped|
|1 Small||red onion, chopped|
|1 Clove||garlic, minced|
|4 Sprig||fresh thyme|
|8 Tablespoon||(1 stick) unsalted butter, cubed|
When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
Place the stew meat in a medium bowl. Add the fish sauce and Worcestershire Sauce and mix well to coat. Season with salt, black pepper, and the Traeger Veggie Rub and mix again to distribute.
1 Pound stew meat
1 Teaspoon fish sauce
1 Tablespoon Worcestershire sauce
To Taste kosher salt
To Taste freshly ground black pepper
1 Tablespoon Traeger Veggie Rub
Tear 4 large pieces of foil and lay on a flat surface. Divide the potatoes evenly between the four sheets of foil, followed by the bell peppers, onion, garlic, and stew meat. Top each packet with a sprig of thyme and 2 tablespoons of butter. Fold the foil around the meat and vegetables to seal tightly. Place the packets on a rimmed baking sheet.
2 Whole russet potatoes, peeled and cubed
2 green bell peppers, seeded and chopped
1 Small red onion, chopped
1 Clove garlic, minced
4 Sprig fresh thyme
8 Tablespoon (1 stick) unsalted butter, cubed
Transfer the baking sheet to the grill grates. Close the lid and cook until the potatoes and stew meat are tender, 45-60 minutes.
350 ˚F / 177 ˚C
Remove the packets from the grill and open to serve. Enjoy!
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