Step

• Step 1

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

  Ingredients

  • 2 1/2 Pound Beef Chuck Roast, cut into1-1/2" cubes

  • 3 Tablespoon flour

  • 2 Teaspoon Traeger Prime Rib Rub

• Step 2

  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.

  Ingredients

  • 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

• Step 3

  When ready to cook, start the Traeger grill and set the temperature to 300 degrees F and preheat, lid closed, for 10 to 15 minutes.

• Step 4

  Place the Dutch oven on the grill grate. Braise the stew for 2 hours, then add the carrots and potatoes.

  02:00

  300 ˚F / 149 ˚C

  Ingredients

  • 4 Whole carrots, peeled and cut into 1 inch pieces

  • 3 Medium Boiling Potatoes, peeled and cut into chunks

• Step 5

  Continue to cook until the meat and vegetables are tender, approximately 2 hours longer.

  02:00

  300 ˚F / 149 ˚C

• Step 6

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

  Ingredients

  • 3 Tablespoon Instant Mashed Potato Flakes (optional)

• Step 7

  Transfer to a serving dish and garnish with chopped parsley.

  Ingredients

  • 1 As Needed parsley, chopped