Smokey Spanish Style Ranchero Beef Stew

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Smokey Spanish Style Ranchero Beef Stew calories by ingredient


Introduction

Garnish with plain greek yogurt or sour cream and chopped cilantro. Adapted from Bon Appetit recipe. Garnish with plain greek yogurt or sour cream and chopped cilantro. Adapted from Bon Appetit recipe.
Number of Servings: 6

Ingredients

    1.75 - 2lb beef stew meat cut into 1 inch cubes
    1 large Onion cubed
    1 - 1.5 cup of Carrots cubed (1-2 large or I used half a bag of baby carrots)
    Garlic, 6 cloves chopped
    1 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 chilis
    1 15oz can Beef Broth
    3/4 - 1 cup Large Spanish green olives with Pimento sliced
    4 tbsp Oregano
    1 tbsp Hot smoked Paprika
    1 tsp - 1 tbsp crushed red chili flakes
    1 tsp kosher salt plus more to taste
    Pepper to taste

Tips

Calories calculated for stew only, garnishes not included.


Directions

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.