Chuck Wagon Stew
Warm up your evenings with a hearty and flavorful classic: Chuck Wagon Stew. This rustic one-pot wonder combines tender, seared beef chuck with a medley of wholesome vegetables like carrots, potatoes, and celery, all simmered to perfection in a rich tomato-infused broth. With aromatic additions like garlic, thyme, and paprika, and optional sweet corn kernels for extra texture, every spoonful bursts with comforting goodness. Perfect for cozy family dinners or make-ahead meals, this slow-simmered stew is a tribute to traditional cowboy cooking, ready to serve in about 2 hours. Pair it with crusty bread or flaky biscuits for the ultimate comfort food experience. Whether you're feeding the crew at home or looking for a freezer-friendly recipe, Chuck Wagon Stew delivers timeless, belly-warming satisfaction.
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Recipe Information
Ingredients
- 2 lbs beef chuck, cubed
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, peeled and sliced
- 4 medium potatoes, diced
- 3 stalks celery, sliced
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 14.5 oz can diced tomatoes, canned
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- 1 cup corn kernels (optional)
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat.
Season the beef cubes with salt and pepper, then sear in batches until browned on all sides. Remove the meat and set aside.
In the same pot, add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.
Pour in the beef broth and scrape up any browned bits from the bottom of the pot.
Add the seared beef back to the pot along with the diced tomatoes, bay leaves, thyme, paprika, and salt. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
After 1 hour, add the carrots, potatoes, and celery to the stew. Cover and continue to simmer for 30-40 minutes, or until the vegetables are tender.
If using corn kernels, stir them in during the final 10 minutes of cooking.
Taste the stew and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaves before serving.
Ladle the stew into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or biscuits.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1154 mg | 50% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 8.3 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1285 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
