Chuck Wagon Stew. A hearty, comforting, and incredibly quick dish!

Has the cold pierced your bones? This dish will warm you up!

INGREDIENTS

• 3 tbsp olive oil

• 1 cup onions, diced

• 1 cup celery, diced

• 1 cup carrots, diced

• Salt and ground black pepper

• 1 lb lean ground beef

• 1 cup potatoes, diced

• 3 tbsp tomato paste

• 2 1/2 tsp beef concentrate

• 3 tsp fish sauce

• 2 tsp Worcestershire sauce

• 1 can (15 oz) diced tomatoes, undrained

• 1 can (32 oz) vegetable broth

• 1/2 cup frozen peas, thawed

PREPARATION

• Heat the olive oil over medium-high heat in a large pot.
• Add the onion, celery, and carrots, and cook for 5 minutes. Season with salt and pepper.
• Add the ground beef and cook until there is no pink left. Drain excess fat.
• Add the potatoes, tomato paste, beef concentrate, fish sauce, Worcestershire sauce, canned tomatoes with their juice, and vegetable broth.
• Bring to a boil, then reduce the heat. Let it simmer gently until the potatoes are tender, about 8-10 minutes.
• Stir in the peas and serve.

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