This one pot chuck wagon stew is hearty delicious and pure comfort food on a chilly night.

Sometimes you just crave a warm bowl of stew. This one pot chuck wagon stew is loaded with meat and potatoes and all the veggies. The best part is that it cooks up in one pot so the clean up is super easy. It’s such a hearty meal.

Funny story: My daughter hates celery, and whenever I add it to a recipe, she thinks I’m doing it to be mean…I know! I tried to explain that along with carrots and onions, it’s the base for so many recipes. You can’t beat the flavors of a classic MirePoix. Raw celery…I totally get it…the strings get in your teeth…it’s like crunchy water, but cooked celery just blends right in! She tried it in this stew, and ended up loving it, even with her aversion to celery (haha). We all loved it. I just returned from a blogging conference in Salt Lake, and the sugary sweets were everywhere. Needing a sugar detox, I came home wanting to cook a hearty meal for my family. You really can’t beat a home cooked meal after time away from home. It was fun to cook and fun to eat.

Ingredients for One Pot Chuck Wagon Stew:

1 cup sweet onion diced
1 cup celery diced
1 cup carrots diced
1 cup potato diced
1 pound ground beef lean
3 tablespoons tomato paste
2 tablespoons extra-virgin olive oil
2 1/2 teaspoons Better than Bouillon beef base
2 teaspoons fish sauce
2 teaspoons Worcestershire sauce
1 15oz. can diced petite tomatoes undrained
1 32oz. carton low-sodium vegetable broth
1/2 cup frozen baby peas thawed
salt and pepper to taste

How to make One Pot Beef Stew:

In a large pot, add the olive oil and warm over medium-high heat. Add in the onion, celery, and carrots; sauté for 5 minutes until vegetables are tender. Season with salt and pepper…just a few dashes.
Add in the ground beef and cook until browned, breaking up into small pieces as it cooks for about 3 minutes.
Season with a few more dashes of salt and pepper. Drain excess fat, if necessary.
Add in the potatoes, tomato paste, beef base, fish 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 fork tender, but not mushy, about 8-10 minutes.
Stir in peas and warm through.
Serve warm and enjoy!

Here’s a quick video to go along with this recipe so you can see it in action.

5 from 1 vote

One Pot Chuck Wagon Stew

This one pot stew is hearty and delicious perfect to feed the whole family on a chilly night.

Author Kami - NoBiggie.net

Ingredients

1 cup sweet onion diced
1 cup celery diced
1 cup carrots diced
1 cup potato diced
1 pound ground beef lean
3 tablespoons tomato paste
2 tablespoons extra-virgin olive oil
2 1/2 teaspoons Better than Bouillon beef base
2 teaspoons fish sauce
2 teaspoons Worcestershire sauce
1 15oz. can diced petite tomatoes undrained
1 32oz. carton low-sodium vegetable broth
1/2 cup frozen baby peas thawed
salt and pepper to taste

Instructions

In a large pot, add the olive oil and warm over medium-high heat. Add in the onion, celery, and carrots; sauté for 5 minutes until vegetables are tender. Season with salt and pepper…just a few dashes.
Add in the ground beef and cook until browned, breaking up into small pieces as it cooks for about 3 minutes.
Season with a few more dashes of salt and pepper. Drain excess fat, if necessary.
Add in the potatoes, tomato paste, beef base, fish 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 fork tender, but not mushy, about 8-10 minutes.
Stir in peas and warm through.
Serve warm and enjoy!