Best Ranchero Supper Stew Recipes

Ranchero Supper Stew image

Provided by True Texas

Categories Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons oil
1 1/2 lbs boneless beef cubes
1 (1 1/4 ounce) envelope Lipton Onion Soup Mix
2 (16 ounce) cans whole tomatoes, undrained
1 cup water
2 teaspoons chili powder
2 carrots, thinly sliced
1 green pepper, chopped
1/2 cup celery, thinly sliced
2 potatoes, diced

Steps:

In large skillet, heat oil and brown beef.
Add onion soup to beef blended with tomatoes, water and chili powder.
Simmer, stirring occasionally, 30 minutes.
Add carrots, green pepper, celery, and potatoes; cook covered 45 mintues or until vegetables are tender and gravy is slightly thickened.

Nutrition Facts : Calories 925.7, Fat 86.2, SaturatedFat 34.4, Cholesterol 113, Sodium 551, Carbohydrate 26, Fiber 5.2, Sugar 7.6, Protein 13.2

Ranchero Beef Stew image

Provided by Debra Creed-Broeker

Yield Serves 4

Number Of Ingredients 11

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

Steps:

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.