Old-Fashioned Beef Stew
Prep time 30 mins
Cook time 4 hrs|
Beef stew 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 lbs. Beef Chuck Roast Cut into 1-1/2 Inch Cubes
3 Tbsp. Flour
2 tsp. Traeger Prime Rub Rub, or Salt and Pepper
2 Tbsp. Vegetable Oil
1/2 cup Red Wine (Optional)
3 cups Low-Sodium Beef Broth or Bouillon
1 Onion, Halved and Sliced Lengthwise
2 cloves Garlic, Minced
1 Tbsp. Tomato Paste
2 tsp. Worcestershire Sauce
1 Bay Leaf
1-1/2 tsp. Dried Thyme
4 Carrots, Peeled and Cut into 1 Inch Chunks
3 medium sized Boiling Potatoes, Peeled and Cut into Chunks
2 to 3 Tbsp. Instant Mashed Potato Flakes (Optional)
for garnish Chopped Parsley
for serving Biscuits or Buttered Noodles
Combine the flour and Traeger Prime Rib Rub in a large resealable plastic bag. Add the beef cubes, and toss to coat.
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.
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.
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.