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 Pound Beef Chuck Roast, cut into1-1/2" cubes
3 Tablespoon flour
2 Teaspoon Traeger Prime Rib Rub
2 Tablespoon vegetable oil
1/2 Cup red wine
3 Cup low sodium beef broth
1 Whole Onion, halved and sliced lengthwise
2 Clove garlic, minced
1 Tablespoon tomato paste
2 Teaspoon Worcestershire sauce
1 Whole Bay Leaf
1 1/2 Teaspoon dried thyme
4 Whole carrots, peeled and cut into 1 inch pieces
3 Medium Boiling Potatoes, peeled and cut into chunks
3 Tablespoon Instant Mashed Potato Flakes (optional)
1 As Needed parsley, chopped
2 1/2 Pound Beef Chuck Roast, cut into1-1/2" cubes
3 Tablespoon flour
2 Teaspoon Traeger Prime Rib Rub
2 Tablespoon vegetable oil
1/2 Cup red wine
3 Cup low sodium beef broth
1 Whole Onion, halved and sliced lengthwise
2 Clove garlic, minced
1 Tablespoon tomato paste
2 Teaspoon Worcestershire sauce
1 Whole Bay Leaf
1 1/2 Teaspoon dried thyme
4 Whole carrots, peeled and cut into 1 inch pieces
3 Medium Boiling Potatoes, peeled and cut into chunks
3 Tablespoon Instant Mashed Potato Flakes (optional)
1 As Needed parsley, chopped