King Ranch Beef Stew
Immerse yourself in the bold, Tex-Mex-inspired flavors of King Ranch Beef Stew, a hearty and comforting one-pot meal that boasts tender chunks of seared beef, vibrant bell peppers, and a rich, spiced tomato broth. Infused with aromatic garlic, smoky chili powder, cumin, and paprika, this stew is elevated by the earthy sweetness of corn and the creamy texture of Russet potatoes. The addition of diced tomatoes with green chilies brings a zesty kick, while a sprinkle of fresh cilantro provides a bright and aromatic finish. Perfectly suited for cozy family dinners or casual gatherings, this slow-simmered dish pairs beautifully with crusty bread or warm tortillas. Packed with protein and fresh ingredients, it’s a satisfying, flavorful twist on classic beef stew that’s sure to become a favorite in your recipe collection!
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Recipe Information
Ingredients
- 2 pounds beef stew meat (cut into 1-inch cubes)
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 1 medium green bell pepper (diced)
- 1 medium red bell pepper (diced)
- 4 cloves garlic (minced)
- 14.5 ounces canned diced tomatoes with green chilies
- 4 cups beef broth
- 2 tablespoons canned tomato paste
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 2 medium Russet potatoes (peeled and cubed)
- 1 cup frozen corn kernels
- 0.25 cup fresh cilantro (chopped, for garnish)
Instructions
Season the beef stew meat with salt and black pepper.
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef in batches, browning on all sides. Remove the browned meat and set aside.
In the same pot, add the diced onion, green bell pepper, and red bell pepper. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the canned diced tomatoes with green chilies, beef broth, tomato paste, ground cumin, chili powder, paprika, and dried oregano. Stir well to combine.
Return the browned beef to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 60 minutes, stirring occasionally.
After 60 minutes, add the cubed potatoes and frozen corn kernels to the stew. Continue to cook, uncovered, for an additional 30 minutes, or until the potatoes are tender.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the stew hot, garnished with fresh cilantro. Enjoy!
Nutrition Facts
Calories |
3398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.1 g | 277% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 8630 mg | 375% | |
| Total Carbohydrate | 180.5 g | 66% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 45.7 g | ||
| Protein | 209.0 g | 418% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 7108 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
