Imagine a dish that transforms ordinary ingredients into a symphony of flavor, where tender beef practically dissolves on your tongue and rich, hearty broth tells a story of traditional Irish cooking. This Traeger Irish Beef Stew isn't just a meal—it's a culinary journey that will transport you to the rolling green hills of Ireland with every single bite. Whether you're a seasoned grill master or a weekend cooking enthusiast, this recipe promises to elevate your cooking game and impress even the most discerning dinner guests.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: Irish
Serves: 6 servings
Ingredients
- 2 lbs beef chuck, cut into cubes
- 4 medium carrots, sliced
- 3 potatoes, diced
- 1 medium onion, chopped
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Prepare your Traeger grill by preheating it to 275°F (135°C) with indirect heat. This low and slow cooking method will help tenderize the beef chuck.
- Pat the beef chuck cubes dry with paper towels. Season generously with salt and black pepper on all sides to enhance the meat's flavor profile.
- Heat a large cast-iron Dutch oven on the grill's surface. Add a tablespoon of olive oil and brown the beef cubes in batches, ensuring each piece develops a deep golden-brown crust. This step will create rich, caramelized flavor foundations for the stew.
- Remove browned beef and set aside. In the same Dutch oven, sauté chopped onions until translucent and slightly golden, approximately 3-4 minutes.
- Add tomato paste and thyme to the onions, stirring to combine and cook for an additional minute to release their aromatic qualities.
- Return beef cubes to the Dutch oven. Pour in beef broth, ensuring the meat is mostly covered. Add sliced carrots and diced potatoes.
- Cover the Dutch oven with a tight-fitting lid and place directly on the Traeger grill's grates. Allow the stew to slow cook for approximately
- 5 hours, or until the beef becomes extremely tender and begins to fall apart.
- During the last 30 minutes of cooking, check the liquid levels and adjust seasoning with additional salt and pepper if needed.
- Once cooking is complete, remove the Dutch oven from the grill. Let the stew rest for 10-15 minutes to allow flavors to meld and sauce to slightly thicken.
- Serve hot in deep bowls, ensuring each serving has a generous portion of beef, vegetables, and rich broth. Optionally, garnish with fresh chopped parsley.
Tips
- Choose the Right Cut: Always select well-marbled beef chuck, which becomes incredibly tender during slow cooking.
- Pat Meat Dry: Ensure beef cubes are thoroughly dried before seasoning to achieve perfect browning and develop rich caramelization.
- Brown in Batches: Don't overcrowd the Dutch oven when browning meat. This ensures each piece develops a beautiful golden crust.
- Low and Slow is the Key: Maintain a consistent 275°F temperature for maximum meat tenderness and flavor development.
- Check Liquid Levels: Monitor broth during cooking to prevent burning and maintain optimal moisture.
- Rest Before Serving: Allow the stew to rest 10-15 minutes after cooking to let flavors meld and sauce thicken naturally.
- Optional Enhancements: Consider adding a splash of Guinness or red wine for extra depth of flavor.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 30g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 95mg
