Step 1

Preheat your Traeger to 225°F.

Step 2

Cube your chuck roast and season well with salt and pepper.

Step 3

Place onto a grill-safe baking mat (link below in recommended products section) or on a baking sheet, and smoke for 45 minutes.

Step 4

Take a Dutch oven and add in the oil. Heat over medium-high heat.

Step 5

Remove the chunked chuck from the grill and add to the hot Dutch oven. Let the meat brown on all sides.

Step 6

Add the garlic and onion and sauté for 5 minutes.

Step 7

Add the carrots, celery, bay leaves, beef stock, and beer to the pot. Cover and cook for 2 hours on the stovetop over medium heat. (The stew should be lightly simmering.)

Step 8

Add the baby potatoes and parsley to the pot, cover, and cook for 45 minutes.

Step 9

Taste and add additional salt as needed. This will vary according to your personal taste and also what type of beef stock you use.

Step 10

Thicken with a corn starch roux (if desired, see notes.)