How to make smoked stew on Traeger with potatoes and a thick gravy. If you love cooking on your grill, try this fork tender dutch oven stew for dinner this week that your family will fall in love with.
Did you know you could cook stew on your grill?? It’s true. With beef and potatoes all cooked together you can make a one pot meal without ever turning your oven on. This is one of our favorite easy smoker recipes you will want to make again and again so you don’t have to heat up your home.
You can make this in your pellet or as an electric smoker recipe. I am sure you have had a bowl of this old fashioned meal before. Your mom likely made this when you were a child and had a “secret recipe” of her own. Use that one if it has special memories for you, and use our directions to get it all done.
Maybe you fell in love with our Ninja Foodi stew recipe but want to try something different to get that deep smoky flavor you love to seep into your meat and veggies either, this is the answer.
Ingredient Notes
If you use stew meat you’d need a grate to cook it on so they don’t fall below. I suggest a fattier cut like chuck roast though for better texture. There is an additional time with this because you need to follow our smoked chuck roast recipe for just a bit
Use some beef dry rub or use bottled rub of choice to add flavor. You can alternatively just season with salt and pepper.
Vegetables such as fresh green beans (or frozen), Corn kernels (frozen is best or cut off the cob from fresh) + large potatoes not peeled, cut into large cubes. Onion sliced thick are best
For the liquid necessary in the pot I would use beef broth instead of water to add more flavor with a bit of all purpose flour to thicken up the gravy.
Substitutions
Instead of using stew meat, a cut that has more fat and is marbled well, like we use in our beef Manhattan recipe I prefer chuck. The reason being is the first step is to set your piece of meat directly on the grate. If you already have it diced up it may fall in between the slats which you wouldn’t want to happen.
You could almost follow the same steps to make a chicken stew or pork stew as well. I’d use breasts and maybe a smoked pork roast for these ideas.
How Long to Smoke Stew
If you did want to just use the already cut up smaller pieces I might just skip the first step or put them on a grate like we used to make our smoked meatloaf. For smaller pieces like stew meat it would be closer to 4 hours. With a larger cut like you see here it took ours 5.5 hours to get fall-apart tender in the stew.
Smoked Stew Recipe
Equipment
- 1 smoker
Ingredients
- 2-3 lb chuck roast
- 2 tbsp steak dry rub, or use bottled rub of choice
- 28 oz green beans, fresh cut into thirds, canned drained, or frozen
- 28 oz corn, frozen kernels
- 2 large potatoes, cut into large cubes
- 1 onion, sliced
- 32 oz beef broth
- 3/4 cup flour
- 2 tsp salt, to taste
- 1 tsp pepper
Instructions
- Pre-heat the pellet smoker to 180 degrees. Rub each side of the chuck roast with dry rub of choice. Place the chuck roast directly on the smoker grates and close the lid.
- Smoke at 180 degrees for about 1 1/2 hours. Remove meat and set on cutting board to rest for 15 minutes. IIncrease temperature of the smoker to 225 degrees.
- Cut the smoked roast into large chunks. In a large Dutch Oven add the beef broth and flour and whisk until the flour has dissolved. Then add in the green beans, corn, potatoes, onion, and salt and pepper.
- Add the cubed meat and give everything a stir. Place the entire Dutch Oven (LID OFF) into the smoker and let smoke for 2 hours, (stirring every half hour).
- Place lid on dutch oven for an additional 2 hours or until the potatoes are as tender as you'd like them to be.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you’re having people over for the day you might want to start off with some Traeger appetizers. Since dinner takes a bit to really get ready, just set it to temp. earlier on and throw a couple of these ideas on the grates.
We suggest 180 F. below but 200 degrees would work just fine as well in a smoker. You want a really low temperature for a long time for stew meat to break down the connective tissues so they become fork tender.
I mean yes but it would be a lot more expensive. Chuck roast is usually what would be substituted instead and cut up into small bite size pieces.
