Soup & Stew

Chuck Wagon Stew

By Amy Flanigan

Updated Feb 11, 2026

Read 4 Reviews

Prep 20 minutes mins

Cook 20 minutes mins

Servings 6 servings

By Amy Flanigan

Updated Feb 11, 2026

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Easy, hearty, and comforting, this Chuck Wagon Stew is filled with seasoned ground beef, tender vegetables, and a rich, savory broth that simmers together in one pot. It’s a simple, satisfying dinner that tastes like it was cooked all day. It’s perfect for chilly nights when you want something warm and filling.

I first had Chuck Wagon Stew at Harris Ranch, a well-known stop along I-5 that many California families recognize from long road trips. It’s a place travelers pull off for a good meal before getting back on the highway, and their stew has been on the menu for decades. Traditionally, this type of stew is made with chunks of chuck roast and simmered for hours like a classic beef stew.

This version is my simpler take. Using ground beef allows it to cook much faster, then build flavor with onions, carrots, celery, potatoes, tomatoes, broth, and a splash of fish sauce for depth. Everything simmers together in one pot until the vegetables are tender and the broth turns rich and savory. You still get all the comforting flavor of a slow-cooked stew, just in a fraction of the time.

Helpful Tips & Variations

• Build flavor in the pot: Cook the onions, carrots, and celery first until softened and fragrant. Then add the ground beef and let it brown directly against the bottom of the pot. Don’t stir constantly. Let it sit so it can develop color. This is what builds the rich flavor in the broth.
• Cut the vegetables evenly: Dice the vegetables small and evenly so they soften at the same rate, and the stew is ready in about 30 minutes.
• Keep potatoes from getting too soft: Cut the potatoes into bite-sized, even chunks, so they hold their shape as the stew simmers. If they start to get too soft, lower the heat and avoid stirring too often. Yukon Gold potatoes hold up best, while russets tend to break down faster and make the broth thicker.
• Use fish sauce for depth: Fish sauce adds deep, savory flavor without tasting fishy. If you don’t have it, soy sauce or Worcestershire sauce both work well. You can also skip it entirely, but the broth will be slightly less rich and savory.
• Thicken the broth if needed: If the broth looks thin, let the stew simmer uncovered for 5-7 more minutes. You can also stir in a small slurry of flour or cornstarch to thicken it quickly.

5 from 4

Chuck Wagon Stew

Prep: 20 minutes mins

Cook: 20 minutes mins

Total: 40 minutes mins

Servings: 6 servings

Rate Pin Print

Easy, hearty, and delicious, this Chuck Wagon Stew is loaded with ground beef, veggies, and a rich broth. Pure comfort food on a chilly day!

Step-by-step photos can be seen below the recipe card.

Ingredients 

1x2x3x

• ▢ 3 tablespoons extra-virgin olive oil
• ▢ 1 cup small sweet onion, diced
• ▢ 2 cloves garlic, minced
• ▢ 1 cup small celery, diced
• ▢ 1 cup small carrot, diced
• ▢ salt and pepper
• ▢ 3/4 pound lean ground beef
• ▢ 1 cup small potato, diced
• ▢ 3 tablespoons tomato paste
• ▢ 2 1/2 teaspoons beef bouillon
• ▢ 3 teaspoons fish sauce, (or low-sodium soy sauce)
• ▢ 2 teaspoons Worcestershire sauce
• ▢ 15 ounce can diced petite tomatoes, undrained
• ▢ 32 ounce carton low-sodium vegetable broth, (or beef broth)
• ▢ 1/2 cup frozen baby peas

Instructions 

• In a large pot, warm olive oil over medium-high heat. Add in the celery, carrots, and onion; saute for 5 minutes until vegetables are tender. Stir in garlic an cook until fragrant. 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 any excess fat.
• Stir in the potato, tomato paste, beef bullion, soy 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!

Video

Notes

I use Better Than Bouillon beef base, instead of a bouillon cube

Nutrition

Serving: 1serving | Calories: 237kcal | Carbohydrates: 22g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 1101mg | Potassium: 835mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4331IU | Vitamin C: 24mg | Calcium: 64mg | Iron: 3mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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How to Make Italian Wedding Soup Step by Step

Gather all the ingredients together.

Sauté the vegetables: In a large pot, warm 3 tbsp extra-virgin olive oil over medium-high heat. Add 1 cup small diced sweet onion, 1 cup small diced celery, and 1 cup small diced carrots. Sauté for about 5 minutes, until the vegetables are softened and fragrant. Stir in 2 minced cloves of garlic and cook for 2 minutes or until fragrant. Season with a few dashes of salt and pepper.

Brown the beef: Add ¾ lb lean ground beef to the pot. Cook for about 3 minutes, breaking it into small pieces with a wooden spoon, until no pink remains. Season again lightly with salt and pepper. Drain off any excess fat if needed.

Build the stew: Stir in 1 cup small diced potato, 3 tbsp tomato paste, 2½ tsp beef bouillon, 3 tsp fish sauce (or low-sodium soy sauce), and 2 tsp Worcestershire sauce. Add the 15-oz can diced petite tomatoes with their juices and pour in the 32-oz carton low-sodium vegetable broth (or beef broth.)

Simmer gently: Bring the stew to a boil, then reduce the heat to a gentle simmer. Cook for 8-10 minutes, until the potatoes are tender but still hold their shape. Stir in ½ cup frozen baby peas and cook just until warmed through.

Serve and enjoy: Ladle into bowls and serve warm. Enjoy!

Serving Suggestions

When I serve this Chuck Wagon Stew, I like to pair it with sides that soak up every bit of the rich, savory broth. A crisp green salad with a sharp vinaigrette balances the heartiness of the stew perfectly. Warm cornbread or soft Parker House rolls are always on the table for dipping, and sometimes I spoon the stew right over simple buttered egg noodles tossed with parsley and pepper to make it even more filling.

How to Store Leftovers

• Fridge: Store in an airtight container for up to 4 days. The flavors deepen as it sits, making leftovers even better.
• Freeze: Transfer cooled stew to a freezer-safe container and freeze for 2 to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of broth or water if the stew has thickened too much.
• Make Ahead: You can chop all the vegetables and measure the ingredients the day before. Store everything in the refrigerator, then cook the stew fresh the next day for the best texture.

More Hearty Stew Recipes

• Easy Slow Cooker Beef Stew: This cozy, hands-off stew simmers all day with tender beef, hearty vegetables, and a rich broth for an effortless comfort meal I love coming home to.
• Irish Beef Stew: A classic, hearty stew of tender beef, carrots, and potatoes simmered in a rich broth for an easy, comforting dinner any night of the week.
• Vegetable Beef Soup: This hearty soup of tender beef and garden vegetables simmers in a flavorful broth for a warm, satisfying meal I make when I want something simple and comforting.

I hope you love this easy delicious recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!