Easy, hearty, and delicious, this Copycat Harris Ranch Chuck Wagon Stew is pure comfort on a cold winter day!
Unless you live in California, are in the restaurant business, or a beef connoisseur, you’re probably not too familiar with Harris Ranch. But for those of us who spent a good chunk of our childhood traveling I-5 from Northern California to Southern California to visit their grandparents, we’re very familiar with it.
There’s a portion of I-5 that travelers refer to as The Grapevine. It’s long…and boring. Harris Ranch is conveniently located off I-5, where tons of people stop to grab a bite to eat before they have to hit the road again. It’s changed a lot since the 70’s, when I was growing up. This family run cattle ranch is now the largest agribusinesses in the nation, with a resort and restaurant.
This chuck wagon soup is a staple on their menu.
We were at my parent’s house over the weekend celebrating Haley’s birthday and my mom served it for lunch. I can’t remember what the restaurant version tastes like, so I really had nothing to compare it to. I just knew it was delicious! Pure comfort food while winter is still pounding us.
- • 3 tablespoons extra-virgin olive oil
- • 1 cup small diced sweet onion
- • 1 cup small diced celery
- • 1 cup small diced carrots
- • salt and pepper
- • 3/4 pound lean ground beef
- • 1 cup small diced potato
- • 3 tablespoons tomato paste
- • 2 1/2 teaspoons beef bouillon
- • 3 teaspoons fish sauce
- • 2 teaspoons Worcestershire sauce
- • 1 can (15 ounce) diced petite tomatoes, undrained
- • 1 carton (32 ounce) low-sodium vegetable broth
- • 1/2 cup frozen baby peas, thawed
- In a large pot, warm olive oil over medium-high heat. Add in the onion, celery, and carrots; saute for 5 minutes until vegetables are tender. Season with a few dashes of salt and pepper.
- Add in the ground beef and cook, breaking up into small pieces with a wooden spoon, until no pink remains, about 3 minutes. Season with a few more dashes of salt and pepper. Drain off fat, if necessary.
- Add in the potato, tomato paste, beef bullion, 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 tender, but not mushy, about 8-10 minutes. Stir in peas and warm through.
- Ladle into bowls and enjoy!
You can use beef broth instead of the vegetable broth, but the other ingredients might need to be adjusted.