Ranchero Beef Stew – Bon Appetit

This Ranchero Beef Stew is a comforting, robust dish that transforms simple stew meat into a flavorful centerpiece. The beef simmers slowly in a savory broth enriched with stewed tomatoes, earthy oregano, and the zesty kick of canned green chilies. Pimiento-stuffed green olives add a briny contrast, while fresh cilantro brightens the finish. Its a perfect weeknight meal that rewards patience with tender, melt-in-your-mouth beef and a thick, aromatic sauce. Serve it over rice or with warm tortillas for a satisfying family dinner.

Cooking Method: Baking, Sautéing, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 316.9

Dietary: Gluten-free

Description

This Ranchero Beef Stew is a comforting, robust dish that transforms simple stew meat into a flavorful centerpiece. The beef simmers slowly in a savory broth enriched with stewed tomatoes, earthy oregano, and the zesty kick of canned green chilies. Pimiento-stuffed green olives add a briny contrast, while fresh cilantro brightens the finish. Its a perfect weeknight meal that rewards patience with tender, melt-in-your-mouth beef and a thick, aromatic sauce. Serve it over rice or with warm tortillas for a satisfying family dinner.

Ingredients

1 tablespoon Olive oil
1 pound Beef stew meat, cut into 1-inch cubes
1 large Onion, cubed
2 medium Carrots, cubed
3 cloves Garlic, chopped
1 can (15 to 16 oz) Stewed tomatoes
1 cup Canned beef broth
1 can (4 oz) Diced green chilies
1/2 cup Sliced pimiento-stuffed green olives (about 2 1/2 oz)
2 tablespoons Dried oregano
1/3 cup Chopped fresh cilantro
to taste Salt and black pepper

Directions

1
Heat olive oil in a large heavy Dutch oven over high heat.
2
Season beef cubes generously with salt and pepper.
3
Add beef to the hot Dutch oven and saut until browned on all sides, about 5 minutes.
4
Add onion, carrots, and garlic to the pot; saut for 5 minutes until softened.
5
Stir in stewed tomatoes, beef broth, diced green chilies, olives, and dried oregano.
6
Bring the mixture to a simmer.
7
Reduce heat to low, cover the pot, and simmer until beef is tender, about 1 hour.
8
Uncover the pot and simmer for an additional 10 minutes until juices thicken.
9
Taste and adjust seasoning with more salt and pepper if needed.
10
Stir in fresh chopped cilantro just before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 316.9kcal

% Daily Value *
Total Fat 20.8g32%
Saturated Fat 7.3g37%
Cholesterol 88.5mg30%
Sodium 81.7mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 29.5g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use chuck roast cut into cubes for the most tender and flavorful stew.

Leftovers will keep in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve after a day or two.

You can substitute fresh green chilies (such as jalapeos or serranos) for the canned diced chilies if you prefer a brighter, fresher heat.

Serve this stew over steamed rice, with warm corn tortillas, or alongside crusty bread to soak up the savory sauce.

If the stew becomes too thick, add a splash of water or additional beef broth to reach your desired consistency.

Keywords: beef stew, ranchero, mexican beef, green chilies, slow cooker, comfort food, dinner recipe, hearty meal, simmered beef, olive oil, cilantro, onion, carrots, garlic, tomatoes, oregano, family dinner, winter stew, easy beef recipe, bon appetit

Read it online: https://www.chefs-mate.com/recipe/ranchero-beef-stew-bon-appetit/