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BeerChicken Stew

Difficulty 2/5
Prep time 20 mins

Cook time 65 mins
Serves 4-6

Hardwood Hickory

An adult and delicious take on momma’s stew, this hearty soup is full of tender Traegered chicken, veggies, potatoes, and — you guessed it — beer.


2 tbsp Olive oil

2 tbsp traeger chicken rub

1/4 cup all purpose flour

2 tsp salt

3 (3 1/2 lb) chicken pieces

1 large onion, chopped

2 garlic cloves, chopped

1 small bag baby carrots

1 green pepper, chopped

1 can diced tomatoes

12 ounces beer

12 small potatoes


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 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Place a large Dutch oven pan in the Traeger and pre-heat until very hot.

In a bowl mix together flour, 1 tsp salt, Traeger Chicken Rub and black pepper to taste. Add chicken to flour mixture and coat well.

Heat oil in the Dutch oven and add chicken pieces. Cook both sides until golden brown, about 15 minutes. Remove chicken from pan and reserve.

Add onions, garlic and green peppers to the Dutch oven and sauté for a few minutes. Add the carrots and sauté for 3 minutes more. Add the tomatoes, 1 tsp salt and cook for 5 minutes. Stir in beer and potatoes. 

Top stew with the chicken pieces, cover and let cook for another 40 minutes. Serve warm. Enjoy!

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