Beef goulash cooked on the Traeger Timberline 850 wood pellet grill
Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas

How do I cook beef goulash on the Traeger Timberline 850 Wood pellet grill?

Easily and slowly cook this delicious winter warmer on the barbecue


  • 1kg braising steak
  • 1tbsp rapeseed oil
  • 3 medium onions; cut into chunks
  • 3 garlic cloves; crushed
  • 2tbsp hot smoked paprika
  • 1tbsp paprika
  • 600ml beef stock
  • 400g chopped tomatoes
  • 2tbsp tomato puree
  • 2 bay leaves
  • 1 red, 1 orange, 1 green peppers; cut into chunks
  • sea salt
  • ground black pepper




  • cast iron casserole dish


Pre-heat the Traeger to around 190C (374F), place on the cast iron casserole dish and pre-heat for about 15 minutes.

Brown meat in the oil, add onions and cook for 5 minutes then add garlic. Sprinkle over the paprika.

Add stock, tomatoes, tomato puree and bay leaves. Cook for 1.5 – 2 hours.

Add the peppers about 20 minutes before the end and cook until the meat is tender.

Serve with a dollop of crème fraiche and some rice or crusty bread.

How to: How do I cook beef goulash on the Traeger Timberline 850 Wood pellet grill?

This guide explains how to cook a piquant winter warming goulash on the BBQ. If you want an all-in-one super easy dish which is a little bit different to the standard BBQ fare then this dish is the one for you.

How to prepare the BBQ

Heat the BBQ to 190C then place on a ovenproof or cast iron casserole dish for about 15 minutes.

How to assemble the ingredients

Add the oil and meat to the pre-heated casserole dish and brown off then add the onions and cook for 5 minutes before adding the garlic. Add the rest of the ingredients except the peppers. Cook for about 1.5 hours until the meat is tender. About 20 minutes before the end add the peppers.

How to serve

Portion into bowls and add a dollop of creme fraiche to each serving. Serve with artisan sourdough bread.