- 8 tablespoons (1 stick) butter
- 1 large onion, diced
- 1 red or green bell pepper, stemmed, seeded, and diced
- 2 stalks celery, diced
- 3 to 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, or more to taste
- 2 tablespoons Worcestershire sauce
- 3 15-ounce cans diced tomatoes
- 1 cup Traeger Regular Barbecue Sauce, or your favorite barbecue sauce
- 2 pounds smoked pulled chicken and/or pork, cooked at a previous grill session
- 1/2 pound smoked beef brisket, chopped, cooked at a previous grill session
- 6 cups chicken broth, or more as needed
- 1 10-ounce package frozen lima beans or peas, thawed
- 1 10-ounce package frozen corn, thawed
- 1 cup sliced okra (optional)
- Salt and freshly ground black pepper to taste
- 1 to 2 tablespoons apple cider vinegar, or to taste
- Hot sauce, for serving
Melt the butter in a large cast iron Dutch oven over medium heat. Sauté the onion, bell pepper, and celery until soft and translucent, 5 to 8 minutes. Add the garlic and sauté for 2 minutes. Add the paprika, cayenne, Worcestershire sauce, tomatoes, and barbecue sauce and let simmer for 5 minutes. Stir in the meats. Add the chicken broth and bring to a boil.
In the meantime, 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 and preheat, lid closed, for 10 to 15 minutes.
Put a lid on the Dutch oven and carefully transfer it to the grill grate. Cook for 1-1/2 hours, adding more broth as necessary. The stew shouldn’t be too soupy. Add the lima beans, corn, and okra, if using, and continue to cook, lid off, for about 30 minutes more, or until the vegetables are tender. Add salt and black pepper to taste—the amount will depend on how salty your smoked meats are—and more cayenne pepper if you like more heat. Add vinegar to brighten the flavors. Serve hot in bowls with hot sauce on the side.