Chuck Wagon Stew (Harris Ranch Copycat)
Easy, hearty, and delicious, this Copycat Harris Ranch Chuck Wagon Stew is pure comfort on a cold winter day!
Servings: 6
Ingredients
- 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
- 15 ounce can diced petite tomatoes , undrained
- 32 ounce carton low-sodium vegetable broth (or beef broth)
- 1/2 cup frozen baby peas , thawed
Instructions
- 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!
Notes
I use Better Than Bouillon beef base, instead of a bouillon cube
Nutrition
Calories: 229kcal · Carbohydrates: 20g · Protein: 16g · Fat: 10g · Saturated Fat: 2g · Cholesterol: 35mg · Sodium: 1096mg · Potassium: 827mg · Fiber: 4g · Sugar: 9g · Vitamin A: 4328IU · Vitamin C: 20mg · Calcium: 67mg · Iron: 4mg