Cowboy Ground Chuck Stew
Saddle up for a hearty and satisfying meal with Cowboy Ground Chuck Stew, a rustic dish packed with robust flavors and wholesome ingredients. Featuring 80% lean ground chuck, tender russet potatoes, carrots, celery, and sweet peas in a rich, tomato-based broth, this one-pot wonder delivers comfort in every spoonful. A splash of Worcestershire sauce and smoky paprika lend a bold depth, while dried thyme adds a touch of earthiness. This stew is simmered to perfection in just over an hour, making it ideal for cozy weeknight dinners or weekend gatherings. Serve with crusty bread or cornbread to soak up every savory drop. Perfect for meal prep or feeding a hungry crowd, Cowboy Ground Chuck Stew is the ultimate comfort food recipe you’ll want to make again and again.
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Recipe Information
Ingredients
- 1 pound ground chuck (80% lean)
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium russet potatoes, peeled and diced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 5 cups beef broth
- 1 15-ounce can crushed tomatoes
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 2 tablespoons olive oil
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil.
Once the oil is hot, add the ground chuck. Cook until browned, breaking it into pieces with a wooden spoon, about 5-7 minutes. Drain excess fat if needed and set the beef aside.
In the same pot, add the diced onion. Sauté for 2-3 minutes until softened.
Add the garlic to the pot and sauté for 30 seconds until fragrant.
Stir in the diced potatoes, carrots, and celery, and cook for 5 minutes, stirring occasionally.
Return the cooked beef to the pot. Stir in the smoked paprika, dried thyme, ground black pepper, and salt, coating the meat and vegetables in the spices.
Add the beef broth, crushed tomatoes, Worcestershire sauce, and tomato paste. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
After 30 minutes, check that the potatoes and carrots are tender. Stir in the frozen peas and cook for an additional 5 minutes.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley (optional). Pair with crusty bread or cornbread for a complete meal.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1077 mg | 47% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 9.1 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1283 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.
