Ranchero beef stew
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | pounds | Beef stew meat; cut into 1-inch |
| ; cubes | ||
| 1 | large | Onion; cubed |
| 2 | mediums | Carrots; cubed |
| 3 | Garlic cloves; chopped | |
| 1 | can | Stewed tomatoes; (15-to 16-ounce) |
| 1 | cup | Canned beef broth |
| 1 | can | Diced green chilies; (4-ounce) |
| ½ | cup | Sliced pimiento-stuffed green olives; (about 2 1/2 ounces) |
| 2 | tablespoons | Dried oregano |
| ⅓ | cup | Chopped fresh cilantro |
Directions
Heat oil in heavy large Dutch oven over high heat. Season 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 with salt and pepper. Stir in cilantro.
Serves 4.
Bon Appetit August 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.