Ranchero Beef Stew Recipes

RANCHERO SUPPER

This hearty dish is quick and easy to fix after a busy workday. We like to use hickory and bacon baked beans and serve it with fruit or a green salad for a complete meal. -Karen Roberts, Lawrence, Kansas

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 7 servings.

Number Of Ingredients 9

Ranchero Supper image

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the baked beans, corn, barbecue sauce, ketchup and mustard; heat through. Sprinkle with cheese; cook until melted., Garnish with onions and sour cream if desired. Serve with tortilla chips.

Nutrition Facts : Calories 511 calories, Fat 23g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 947mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 8g fiber), Protein 30g protein.

Ingredients

1-1/2 pounds ground beef
1 can (28 ounces) baked beans
1 can (11 ounces) whole kernel corn, drained
1/4 cup barbecue sauce
2 tablespoons ketchup
1 tablespoon prepared mustard
3/4 cup shredded cheddar cheese
Sliced green onions and sour cream, optional
7 cups tortilla chips

RANCHERO BEEF STEW

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

Ranchero Beef Stew image

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.

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

RANCHERO SUPPER STEW

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

Ranchero Supper Stew image

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

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

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STEAK RANCHERO, LOVE AT FIRST BITE | MEXICO IN MY KITCHEN

Web Nov 26, 2017 Add the 2 tablespoons of water and stir. Rub this paste all over the steaks and season with salt. (Please check the ingredients list …
From mexicoinmykitchen.com
5/5 (12)
Total Time 35 mins
Category Beef, Main Course
Calories 649 per serving

Grind the garlic and peppercorns in your molcajete until you have a fine paste. Add the 2 tablespoons of water and stir. Rub this paste all over the steaks and season with salt.
Heat the oil in a large skillet (make sure the skillet is big enough for the two steaks). Once it is hot, add the steaks and cook for about 3 minutes per side.
Add the onion and peppers to the skillet and cook for 3 more minutes, until the sliced onion starts looking transparent. Stir to make sure everything is cooking evenly.
Now, place all the tomato slices on top of the meat, as shown in the picture. Cover the skillet and let it cook for about 5 minutes. After this time, the tomatoes will start releasing their juices. Pour in the beer, season with salt, and keep cooking for 5 more minutes, stirring from time to time. Serve with fried beans, rice, and warm corn tortillas.

Ranchero Beef Stew Recipes

RANCHERO SUPPER

This hearty dish is quick and easy to fix after a busy workday. We like to use hickory and bacon baked beans and serve it with fruit or a green salad for a complete meal. -Karen Roberts, Lawrence, Kansas

RANCHERO BEEF STEW

RANCHERO SUPPER STEW

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

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