Steps

• Step 1

  In a large resealable plastic bag, add the flour and Traeger Prime Rib Rub. Add the beef cubes, and toss to coat.

  Ingredients

  • 3 Tablespoon all-purpose flour

  • 2 Teaspoon Traeger Prime Rub Rub, or salt and pepper

  • 2 1/2 Pound beef chuck roast, cut into 1 1/2-inch cubes

• Step 2

  In a large Dutch oven, over medium heat, warm the oil until shimmering. Add the beef in batches and brown on all sides.

  Ingredients

  • 2 Tablespoon vegetable oil

• Step 3

  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.

  Ingredients

  • 1/2 Cup red wine, optional

  • 3 Cup low sodium beef broth

  • 1 Medium yellow onion, sliced

  • 2 Clove garlic, minced

  • 1 Tablespoon tomato paste

  • 2 Teaspoon Worcestershire sauce

  • 1  bay leaf

  • 1 1/2 Teaspoon dried thyme

• Step 4

  When ready to cook, set the Traeger temperature to 300°F and preheat with the lid closed for 15 minutes.

  300 ˚F / 149 ˚C

• Step 5

  Place the Dutch oven directly on the grill grates. Close the lid and cook the stew for 2 hours, then add the carrots and potatoes.

  02:00

  300 ˚F / 149 ˚C

  Ingredients

  • 4  carrots, diced 1-inch pieces

  • 3 Medium russet potatoes, peeled, diced 1-inch pieces

• Step 6

  Cover the stew close the lid, and continue to cook until the meat and vegetables are tender, about 2 hours.

  02:00

  300 ˚F / 149 ˚C

• Step 7

  If the gravy needs thickening, stir in 2-3 tablespoons of mashed potato flakes.

  Ingredients

  • 3 Tablespoon instant mashed potato flakes, optional

• Step 8

  Remove the stew from the grill, garnish with chopped parsley, and serve with biscuits or buttered noodles, if desired. Enjoy!

  Ingredients

  •  Biscuits, or buttered noodles, for serving

  •  Chopped fresh parsley, for garnish