Smoked Stew
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.
Servings: 8
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 c 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
Serving: 2oz | Calories: 387kcal | Carbohydrates: 38g | Protein: 30g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1103mg | Potassium: 899mg | Fiber: 6g | Sugar: 8g | Vitamin A: 962IU | Vitamin C: 19mg | Calcium: 72mg | Iron: 5mg