Chuckwagon Stew
Cozy up with a hearty bowl of Chuckwagon Stew, a timeless dish that brings rustic comfort to your table. This rich, slow-cooked stew features tender chunks of beef chuck, simmered to perfection with a medley of vegetables like carrots, potatoes, and celery in a deeply savory broth infused with smoked paprika, Worcestershire sauce, and earthy thyme. Cooked low and slow in a Dutch oven, this one-pot wonder is perfect for feeding a family or savoring leftovers throughout the week. Whether you’re looking to warm up on a chilly evening or channel a little cowboy-inspired flavor, Chuckwagon Stew delivers a soul-satisfying meal garnished with vibrant parsley for an added touch of freshness. Pair it with crusty bread for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 2 lbs beef chuck (cut into 1-inch cubes)
- 2 tbsp olive oil
- 1 medium yellow onion (chopped)
- 3 garlic cloves (minced)
- 3 medium carrots (peeled and sliced into rounds)
- 3 medium potatoes (peeled and cut into cubes)
- 2 celery stalks (sliced)
- 2 tbsp tomato paste
- 1 15 oz can canned diced tomatoes
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup frozen peas
- 2 tbsp parsley (chopped, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the beef chuck cubes with salt and pepper, then brown them in batches, adding more olive oil as needed. Transfer browned beef to a plate and set aside.
In the same pot, reduce heat to medium and add the chopped onion. Sauté for 4-5 minutes until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the tomato paste and cook for 2 minutes to caramelize slightly.
Return the beef to the pot, then add the canned diced tomatoes, beef broth, Worcestershire sauce, smoked paprika, dried thyme, and bay leaf. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 1 hour, stirring occasionally.
Add the carrots, potatoes, and celery to the pot. Cover and continue to simmer for another 45 minutes, or until the vegetables are tender and the beef is fork-tender.
Stir in the frozen peas and cook for an additional 5 minutes.
Taste and adjust seasoning with more salt and pepper if needed.
Remove the bay leaf before serving.
Ladle the stew into bowls and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.1 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1305 mg | 28% | |
*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.
