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

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Converted by MM_Buster v2.0l.

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