Smokey Spanish Style Ranchero Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.75 - 2lb beef stew meat cut into 1 inch cubes1 large Onion cubed1 - 1.5 cup of Carrots cubed (1-2 large or I used half a bag of baby carrots)Garlic, 6 cloves chopped1 15oz can of Crushed Fire-Roasted Tomatoes (Miur Glen)1 15oz can of Diced Fire-Roasted Tomatoes (Miur Glen)1 7oz can of diced green chilis1 15oz can Beef Broth 3/4 - 1 cup Large Spanish green olives with Pimento sliced4 tbsp Oregano1 tbsp Hot smoked Paprika1 tsp - 1 tbsp crushed red chili flakes1 tsp kosher salt plus more to tastePepper to taste
Heat heavy large pot or Dutch oven over high heat. Season beef with salt and pepper. Add to pot; sauté until brown, about 10 minutes (drain some of the fat if necessary). Add onion, carrots, and garlic; sauté 5 minutes. Add tomatoes, broth, chilis, olives, oregano, paprika and tsp salt. Bring to simmer. Reduce heat to low, cover and simmer until beef is tender, about 1-1.5 hours. Uncover; simmer until juices thicken, about 10 minutes. Season with salt and pepper to taste.
Serve with a dollop of Greek yogurt and chopped cilantro.
Serving Size: 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user TRESSALA.
Serve with a dollop of Greek yogurt and chopped cilantro.
Serving Size: 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user TRESSALA.
Nutritional Info Amount Per Serving
- Calories: 340.0
- Total Fat: 12.0 g
- Cholesterol: 90.0 mg
- Sodium: 1,501.7 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 4.5 g
- Protein: 36.5 g
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