Ranchero Beef Stew

Yield:
6 servings

With just a touch of spiciness, this stew satisfies any hungry appetite!

Ingredients:

  1. 1 tablespoon olive oil
  2. 1 1/2 pounds lean beef stew meat, cubed
  4. Garnish:
  5. Fresh cilantro
  6. 1 cup carrots, sliced into 1/4 inch rounds
  7. 2 cups baby red potatoes, quartered
  8. 4 cloves garlic, minced
  9. 1/2 cup celery sliced into quarter inch pieces
  10. 2 cans (14.5 ounce each) diced tomatoes, undrained and preferably fire-roasted
  11. 2 cans diced green chiles
  12. 1/4 cup dried onion flakes
  13. 2 tablespoons low sodium beef bouillon granules
  14. 1/4 teaspoon onion powder
  15. 1/4 teaspoon parsley flakes
  16. 1/8 teaspoon celery seed
  17. 1/8 teaspoon paprika
  18. 1/8 teaspoon pepper
  19. 1/2 teaspoon chili powder
  20. 1 cup beef broth
Directions:

In a large Dutch oven, heat oil. Brown beef for 5 minutes then add garlic, carrots, celery, tomatoes, green chiles, onion flakes, beef bouillon granules, chili powder, onion powder, parsley flakes, celery seed, paprika, pepper and broth.

Bring to a slight boil, reduce heat to low,cover and simmer for 1 hour.

Add potatoes, stir, cover and simmer for 45 minutes longer or until potatoes are tender.

Garnish with fresh cilantro.

Recipe, photo and food styling by Webstop

Serve with cornbread.



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