Yield: 4 packets
- 1 lb stew meat (maybe 2 lbs for our family)
- 1 tsp fish sauce
- 1 Tbsp worcestershire sauce
- Kosher salt to taste
- pepper to taste
- 1 Tbsp Traeger Veggie Rub (I just used a mixed seasoning)
- 2 whole russet potatoes, peeled and cubed (I like to boil them first to soften them a bit before assembling)
- 2 green bell peppers, seeded and chopped
- 1 small red onion, chopped
- 1 clove garlic, minced
- 4 sprigs fresh thyme
- 1 stick unsalted butter, cubed
When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.
Place the stew meat in a medium bowl. Add the fish sauce and Worcestershire Sauce and mix well to coat. Season with salt, black pepper, and the Traeger Veggie Rub and mix again to distribute.
Tear 4 large pieces of foil and lay on a flat surface. Divide the potatoes evenly between the four sheets of foil, followed by the bell peppers, onion, garlic, and stew meat. Top each packet with a sprig of thyme and 2 tablespoons of butter. Fold the foil around the meat and vegetables to seal tightly. Place the packets on a rimmed baking sheet.
Transfer the baking sheet to the grill grates. Close the lid and cook until the potatoes and stew meat are tender, 45-60 minutes.
Traeger