- 2-1/2 pounds beef chuck roast cut into 1-1/2 inch cubes
- 3 tablespoons flour
- 2 teaspoons Traeger Prime Rib Rub, or salt and pepper
- 2 tablespoons vegetable oil
- 1/2 cup red wine (optional)
- 3 cups low-sodium beef broth or bouillon
- 1 large onion, halved and then sliced lengthwise
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 1 bay leaf
- 1-1/2 teaspoons dried thyme
- 4 carrots, peeled and cut into 1-inch chunks
- 3 medium-sized boiling potatoes, peeled and cut into chunks
- 2 to 3 tablespoons instant mashed potato flakes (optional)
- Chopped parsley for garnish
- Biscuits or buttered noodles for serving
1. Combine the flour and Traeger Prime Rib Rub in a large resealable plastic bag. Add the beef cubes, and toss to coat.
2. Heat the vegetable oil in a Dutch oven until it shimmers. Add the beef in batches and brown on all sides. 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.
3. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300 degrees F (Medium) and preheat, lid closed, for 10 to 15 minutes.
4. Place the Dutch oven on the grill grate. Braise the stew for 2 hours, then add the carrots and potatoes. Continue to cook until the meat and vegetables are tender, approximately 2 hours longer. If the gravy needs thickening, stir in 2 to 3 tablespoons of mashed potato flakes. Transfer to a serving dish and garnish with chopped parsley.