Ranchero Beef Stew
Ingredients
- 1 tablespoon oil ⓘ
- 1 pound beef stew meat, cut into cubes ⓘ
- 2 cups baby red potatoes, quartered ⓘ
- 1 medium carrot, cubed ⓘ
- 3 cloves garlic, minced
- 1 15 ounce can stewed tomatoes ⓘ
- 1 can beef broth ⓘ
- 1 4 ounce can diced green chilis
- 1 cup crushed tortilla chips ⓘ
- 1/2 cup sliced green olives, either pimento or garlic stuffed ⓘ
- salt and pepper to taste ⓘ
Instructions
- Heat oil in a heavy large Dutch oven over high heat. Add beef cubes to hot oil, season beef with salt and pepper. Saute until browned, about 5 minutes. Add carrots and garlic, saute about 5 minutes. Add potatoes, tomatoes, broth, chilies, crushed tortilla chips and olives. Bring to simmer. Reduce heat to low, cover and let simmer until beef is tender, about 1 hour. Uncover, simmer until juices thicken, about 10 more minutes. Adjust seasonings.
Nutrition & Diet Analysis (per serving)
642
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).