Ranchero Beef Stew Recipes

RANCHERO SUPPER STEW

Ranchero Supper Stew image

From Lipton Onion Soup mix packaging. Found in a cookbook called Best Recipes from the backs of Boxes, Bottles, Cans and Jars.

Provided by True Texas

Categories Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons oil
1 1/2 lbs boneless beef cubes
1 (1 1/4 ounce) envelope Lipton Onion Soup Mix
2 (16 ounce) cans whole tomatoes, undrained
1 cup water
2 teaspoons chili powder
2 carrots, thinly sliced
1 green pepper, chopped
1/2 cup celery, thinly sliced
2 potatoes, diced

Steps:

In large skillet, heat oil and brown beef.
Add onion soup to beef blended with tomatoes, water and chili powder.
Simmer, stirring occasionally, 30 minutes.
Add carrots, green pepper, celery, and potatoes; cook covered 45 mintues or until vegetables are tender and gravy is slightly thickened.

Nutrition Facts : Calories 925.7, Fat 86.2, SaturatedFat 34.4, Cholesterol 113, Sodium 551, Carbohydrate 26, Fiber 5.2, Sugar 7.6, Protein 13.2

RANCHERO BEEF STEW

Ranchero Beef Stew image

Provided by Debra Creed-Broeker

Categories Soup/Stew Beef Olive Pepper Tomato Vegetable Stew Back to School Bon Appétit Missouri

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 pound beef stew meat, cut into 1-inch cubes
1 large onion, cubed
2 medium carrots, cubed
3 garlic cloves, chopped
1 15-to 16-ounce can stewed tomatoes
1 cup canned beef broth
1 4-ounce can diced green chilies
1/2 cup sliced pimiento-stuffed green olives (about 2 1/2 ounces)
2 tablespoons dried oregano
1/3 cup chopped fresh cilantro

Steps:

Heat oil in heavy large Dutch oven over high heat. Season beef with salt and pepper. Add to Dutch oven; sauté until brown, about 5 minutes. Add onion, carrots, and garlic; sauté 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.

SLOW COOKER BEEF STEW IV

Slow Cooker Beef Stew IV image

Made this on a snowy winter day; it made the house smell good all day long and our tummies full at the end of the day! Best stew I have ever had.

Provided by IAMROSIE

Categories Soups, Stews and Chili Recipes Stews Beef

Time 7h15m

Yield 12

Number Of Ingredients 15

Ingredients

3 pounds cubed beef stew meat
¼ cup all-purpose flour
½ teaspoon salt, or to taste
3 tablespoons olive oil
1 cup baby carrots
4 large potatoes, cubed
1 tablespoon dried parsley
1 teaspoon ground black pepper
2 cups boiling water
1 (1 ounce) package dry onion soup mix
3 tablespoons butter
3 onions, sliced
¼ cup red wine
¼ cup warm water
2 tablespoons all-purpose flour

Steps:

Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.

Nutrition Facts : Calories 491.7 calories, Carbohydrate 25.7 g, Cholesterol 106.2 mg, Fat 27.5 g, Fiber 2.2 g, Protein 33.5 g, SaturatedFat 10.6 g, Sodium 409.6 mg, Sugar 3.4 g

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