Ranchero Beef Stew

By bakers_delight85

Try this over rice or egg noodles, with a dollop of sour cream. Although the stew cooks for more than an hour, it requires no attention for most of the time.

Ingredients

• 1 Tbsp. 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 beef broth
• 1 4-ounce can diced green chiles
• 1/2 cup sliced pimiento-stuffed green olives
• 2 Tbsp. dried oregano
• 1/3 cup chopped fresh cilantro

Preparation

Step 1

Heat oil in a large heavy Dutch oven over high heat. Sprinkle beef with salt and pepper. Add to Dutch oven; saute until brown, about 5 minutes. Add onion, carrots, and garlic; saute 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 to taste with salt and pepper. Stir in cilantro.