Chuck Wagon Stew
Easy, hearty, and delicious, this Chuck Wagon Stew is loaded with ground beef, veggies, and a rich broth. Pure comfort food on a chilly day!Step-by-step photos can be seen below the recipe card.
Servings: 6 servings
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 cup small sweet onion diced
- 2 cloves garlic minced
- 1 cup small celery diced
- 1 cup small carrot diced
- salt and pepper
- 3/4 pound lean ground beef
- 1 cup small potato diced
- 3 tablespoons tomato paste
- 2 1/2 teaspoons beef bouillon
- 3 teaspoons fish sauce (or low-sodium soy sauce)
- 2 teaspoons Worcestershire sauce
- 15 ounce can diced petite tomatoes undrained
- 32 ounce carton low-sodium vegetable broth (or beef broth)
- 1/2 cup frozen baby peas
Instructions
- In a large pot, warm olive oil over medium-high heat. Add in the celery, carrots, and onion; saute for 5 minutes until vegetables are tender. Stir in garlic an cook until fragrant. Season with a few dashes of salt and pepper.
- Add in the ground beef and cook, breaking up into small pieces with a wooden spoon, until no pink remains, about 3 minutes. Season with a few more dashes of salt and pepper. Drain off any excess fat.
- Stir in the potato, tomato paste, beef bullion, soy sauce, Worcestershire sauce, canned tomatoes with their juice, and vegetable broth.
- Bring to a boil then reduce heat to a gentle simmer and cook until potatoes are tender, but not mushy, about 8-10 minutes.
- Stir in peas and warm through.
- Ladle into bowls and enjoy!
Video
Notes
I use Better Than Bouillon beef base, instead of a bouillon cube
Nutrition
Serving: 1serving | Calories: 237kcal | Carbohydrates: 22g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 1101mg | Potassium: 835mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4331IU | Vitamin C: 24mg | Calcium: 64mg | Iron: 3mg