Ranchero Beef Stew

Beef stew is always a favorite at my house. Sometimes I like to change it up by making Ranchero Beef Stew, a Spanish-inspired dish that features beef simmered with carrots, green chilies, tomatoes and green olives. It’s hearty, filling and and a nice change from traditional beef stew!

The recipe states that the stew only needs to simmer for 1 hour but I’m not sure in what universe they were cooking it in. I’ve never had stew meat get tender in an hour. Since I wanted the meat super tender (not chewy), I let the stew simmer for almost 3 hours. I served the stew over garlic mashed potatoes. YUMM! It was a perfect meal for a cool Autumn evening!

Optional: a teaspoon of cumin added to the simmering stew adds nice flavor to the final dish. 

Ranchero Beef Stew

-recipe from Bon Appétit Magazine

Traditional beef stew with Spanish overtones. It’s delicious over rice or pasta. Serves 4. 

1 tablespoon olive oil

1 pound beef stew meat, cut into 1-inch cubes

1 large onion, cubed

2 medium carrots, cubed

3 garlic cloves, chopped

1 15-to 16-ounce can stewed tomatoes

1 cup canned beef broth

1 4-ounce can diced green chilies

1/2 cup sliced pimiento-stuffed green olives (about 2 1/2 ounces)

2 tablespoons dried oregano

1/3 cup chopped fresh cilantro

Heat oil in heavy large Dutch oven over high heat. Season beef with salt and pepper. Add to Dutch oven; sauté until brown, about 5 minutes. Add onion, carrots, and garlic; sauté 5 minutes. Add tomatoes, broth chilies, olives and oregano. Bring to simmer. Reduce heat to low, cover and simmer until beef is tender, about 1 hour (I simmered my stew for about 3 hours). Uncover; simmer until juices thicken, about 10 minutes. Season with salt and pepper. Stir in cilantro.

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