Ranchero Beef Stew

Ranchero Beef Stew

It has been chilly here lately so last night I decided to make a big pot of stew.  Chris picked up some Angus Beef (stew meat) from Harris Ranch at the market.  The first thing I thought was how expensive this stew meat was.  But it was totally worth it.  It made the best beef stew ever! I didn’t think you can tell the difference but with this meat, you can.

I made this stew years ago when Chris and I first started dating and I was learning to cook.  I remembered this stew was tasty but at the time, I didn’t have all the ingredients readily available.  I left out olives and didn’t use beer.  Boy that was a mistake! I’m not big on olives or beer drinking but it sure made this stew tasty.  So when you’re in the mood for stew or just want something comforting —look no further!

Ranchero Beef Stew

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  • 2 pounds of beef stew meat, cut into 1″ cubes
  • salt and pepper
  • 3 tablespoons of flour
  • olive oil for cooking
  • 1 onion, chopped
  • 3 cloves of garlic, finely chopped
  • 4 small carrots, peeled and cubed
  • 1 tablespoon of dried oregano
  • 1/2 cup of beer (I used an IPA)
  • 1 (14.5 ounce) can of stewed tomatoes
  • 1 (4 ounce) can of fire roasted diced green chilies
  • 1 (14.5 ounce) can of beef broth
  • 1/2 cup of pimiento-stuffed green olives, sliced
  • 1/3 cup of fresh cilantro, chopped plus extra for garnish

Ranchero Beef Stew


Season beef with salt and pepper and coat with flour.  In a large Dutch oven over medium high heat, add olive oil and meat.  Cook until the beef is browned and golden around the edges, about 6-8 minutes.  Do not crowd your pot.  Do it in batches if necessary.  Transfer meat to a bowl and set aside.

In the same pot, add chopped onions, garlic and carrots; lightly season with salt/pepper (don’t over season as the olives are salty), sauté for 5 minutes.  Add oregano and continue to stir, 2-3 minutes.  Deglaze the pot with beer, scraping up any browned bits.  Then add stewed tomatoes, diced green chilies, beef broth and green olives.  Bring the stew to a boil and then reduce to low heat.  Cover and simmer until beef is tender, about 1 hour.  Check for seasoning, if needed and stir in cilantro.  Ladle stew into a bowl and garnish with additional cilantro.

Adapted from Epicurious

Ranchero Beef Stew


47 thoughts on “Ranchero Beef Stew

  1. Beef, beer, chilies…you had me at beef.

    The beef was definitely flavorful. I wouldn’t have bought the Angus beef if it wasn’t the only thing the market had. I normally splurge when it comes to steaks, but with stew meat I figure it’ll get lots of flavor from the braising process. But in this stew, the primary flavor was beef. It made me an Angus believer.

  2. This stew looks so gorgeous. I might need double that amount of rice to savour the sauce. So hearty and comforting.

  3. this looks fabulous! I love the green olives idea. I love my beef stew recipe and never thought of straying away from it….hmmm, change is good, right? Plus the cilantro seems like a great addition. looks like great flavors!

  4. Hi Anne – my husband, who loves beef stew, also loves olives. The addition of the beer is interesting. I’ve had a similar experience with buying more expensive cuts of meat and then it’s so good, I can’t go back! This looks like a wonderful dinner!

  5. This looks so easy and delicious. I’m always looking for different stew recipes because my husband and I love them, especially in the winter time. 🙂

  6. That must’ve tasted amazing, on a cold night. Actually, any night for me. I’ve noticed over here that both stewing type beef and pork are more expensive cuts. Go figure! And I though stewing meat was always cheaper.
    Anyway, love that spoon, and another great shot. I haven’t been practising mine – shameful, I know.

  7. I wouldn’t think to add olives to a stew but this stew looks so good with them included. Throw in the diced chilies, beer, and cilantro and you’ve got something special brewing in that pot. THis will be a recipe I’ll come looking for this Fall. Thanks, Anne.

  8. So do you still have some of those Jalalpeno Corn Muffins? They would go perfect together. That’s the perfect stew for me, of course anything with green chile is perfect!

  9. Anne, this looks like comfort food at its best!
    My husband and sons will love the stew because they love meat, olives and chilies- can’t be any better 🙂

  10. Happy mothers Day to you Anne. I bet you will keep your keep all your cowboy wrangle family members happy with this awesome stew. The first time I have ever seen olives in a stew but I bet its flavors really worked well. I hope your family is spoiling you rotten or at least are not leaving dirty dishes in the sink..LOL

  11. Yummy! I was looking for a stew recipe to make in my slow cooker and this looks perfect. Lovely recipe Anne.

  12. Pingback: Cheddar & Chive Mini Beer Loaves | Uni Homemaker

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