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Chuck Wagon Stew (Harris Ranch Copycat)

The Chuck Wagon Stew is a legendary comfort food classic, inspired by the iconic Harris Ranch recipe that has fueled travelers for decades. This isn't your typical slow-simmered beef stew; it’s a fast-paced, high-flavor meal that uses lean ground beef and petite diced vegetables to deliver a satisfying, rustic experience in under 30 minutes. With a complex broth built on tomato paste, beef bouillon, and a surprising touch of fish sauce, it’s a savory powerhouse that brings the spirit of the open range right to your kitchen table.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6

Ingredients

  • 3 tbsp Extra-Virgin Olive Oil
  • 3/4 lb Lean Ground Beef
  • 1 cup Sweet Onion small diced
  • 1 cup Celery small diced
  • 1 cup Carrots small diced
  • 1 cup Potato small diced (Russet or Yukon Gold)
  • 1 can 15 oz Petite Diced Tomatoes (undrained)
  • 1 carton 32 oz Low-Sodium Vegetable Broth
  • 3 tbsp Tomato Paste
  • 2 1/2 tsp Beef Bouillon paste or cubes
  • 3 tsp Fish Sauce
  • 2 tsp Worcestershire Sauce
  • 1/2 cup Frozen Baby Peas thawed
  • To Taste: Salt and Freshly Ground Black Pepper

Instructions

  • Sauté the Aromatics: Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the diced onion, celery, and carrots. Saute for about 5 minutes until the vegetables are tender and fragrant. Season with a pinch of salt and pepper.
  • Brown the Beef: Add the ground beef to the pot. Use a wooden spoon to break the meat into small crumbles. Cook for about 3 minutes or until no pink remains. Season with another dash of salt and pepper. Drain off any excess grease if necessary.
  • Build the Stew: Stir in the diced potatoes, tomato paste, beef bouillon, fish sauce, and Worcestershire sauce. Pour in the undrained petite diced tomatoes and the entire carton of vegetable broth.
  • The Quick Simmer: Bring the mixture to a boil, then immediately reduce the heat to medium-low for a gentle simmer. Cover and cook for 8–10 minutes, or until the potatoes are tender but still hold their shape.
  • The Finishing Touch: Stir in the thawed baby peas and cook for another minute just to warm them through.
  • Serve: Ladle the hot stew into deep bowls and serve immediately.

Notes

  • Dice Size Matters: Keep your vegetables and potatoes diced to about 1/4 or 1/2 inch. This ensures they all cook at the same rate and fit perfectly on a spoon.
  • The Umami Secret: If you don't have fish sauce, you can substitute with extra Worcestershire or a dash of soy sauce, but the fish sauce truly provides that authentic Harris Ranch depth.
  • Broth Balance: Using vegetable broth with beef bouillon allows the beef flavor to shine without making the stew feel too heavy or overly salty.
  • Storage: This stew freezes exceptionally well. Store in airtight containers for an easy "reheat and eat" healthy meal later in the month.