Ranchero Beef Stew

By • October 18, 2015 0 Comments

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Author Notes: Found a recipe in an old issue of my Bon Appetit Magazine (I, embarrassingly enough, have all the back issues since 1987! Nerd.) It looked interesting, but of course I’m going to put my twist on it.

I usually end up with leftover tortilla chips, not stale enough to toss but not edible enough for dipping in guac or salsa. Now, I’ll bet you may not know that they work pretty well at thickening up soups and stews. I sometimes use a handful in any spicy chili, soup, or stew I happen to be making. They are salty too, so they end up seasoning whatever I’m making quite well.


Serves 5

  • 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
  1. 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.

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