Ranchero Beef Stew

With just a touch of spiciness, this stew satisfies any hungry appetite!

Yield: 6 servings

Ingredients

1 tablespoon olive oil

1 1/2 pounds lean beef stew meat, cubed

4 cloves garlic, minced

1 cup carrots, sliced into 1/4 inch rounds

1/2 cup celery sliced into quarter inch pieces

2 cans (14.5 ounce each) diced tomatoes, undrained and preferably fire-roasted

2 cans diced green chiles

1/4 cup dried onion flakes

2 tablespoons low sodium beef bouillon granules

1/2 teaspoon chili powder

1/4 teaspoon onion powder

1/4 teaspoon parsley flakes

1/8 teaspoon celery seed

1/8 teaspoon paprika

1/8 teaspoon pepper

1 cup beef broth

2 cups baby red potatoes, quartered

Garnish:

Fresh cilantro

Directions:

In a large Dutch oven, heat oil. Brown beef for 5 minutes then add garlic, carrots, celery, tomatoes, green chiles, onion flakes, beef bouillon granules, chili powder, onion powder, parsley flakes, celery seed, paprika, pepper and broth.

Bring to a slight boil, reduce heat to low,cover and simmer for 1 hour.

Add potatoes, stir, cover and simmer for 45 minutes longer or until potatoes are tender.

Garnish with fresh cilantro.

Recipe, photo and food styling by Webstop

Serve with cornbread.

Please note that some ingredients and brands may not be available in every store.

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