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Ranchero Beef Stew

Fall is definitely in the air. There are fat little squirrels scurrying about the yard, rifling through the fallen leaves. There is a chill in the air and we are needing to turn on the heat every once in awhile. This time of year our food cravings move from grilled items to more hearty comfort food. I decided to make a beef stew and search on Epicurious for a recipe that had a slight twist on the standard American beef stew. What I found was their recipe for Ranchero Beef Stew. This version of beef stew has some Spanish influences. I tweaked the Epicurious recipe a little to up some spices and to use fresh chili peppers instead of the canned variety.


The recipe was easy to make and this one is definitely going on my keeper list. The resultant stew was very flavorful and got rave reviews from my husband. It was great served on its own or (as we had it the next day for lunch), served with egg noodles.

Ranchero Beef Stew


  • 1 tablespoon olive oil
  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 large onion, cubed
  • 2 cups of baby carrots
  • 5 garlic cloves, chopped
  • 1 15-to 16-ounce can stewed tomatoes
  • 1 1/2 cups canned beef broth
  • 2 green chili peppers, sliced
  • 1/2 cup pimento-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. Uncover; simmer until juices thicken, about 10 minutes. Season with salt and pepper. Stir in cilantro.

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