Ranch Beef Stew
Warm up with a hearty bowl of Ranch Beef Stew, a comforting classic elevated with bold ranch seasoning and aromatic herbs. Packed with tender beef, vibrant vegetables like red potatoes, carrots, celery, and peas, this stew is simmered in a rich tomato-infused beef broth that melds earthy thyme and rosemary into every bite. The secret to its irresistible flavor lies in the ranch seasoning mix, which adds a creamy, herby twist to this slow-cooked favorite. Perfect for chilly nights, this one-pot wonder is both satisfying and easy to prepare, making it an ideal recipe for family dinners or meal prepping. Garnish with fresh parsley for a pop of color and serve steaming hot—this cozy dish is guaranteed to be a hit. Keywords: ranch beef stew, hearty stew recipe, one-pot comfort food, beef stew with ranch seasoning, easy dinner idea.
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 0.5 cups all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 4 red potatoes, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 packet ranch seasoning mix
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large mixing bowl, toss the beef stew meat with the flour until the meat is evenly coated.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, browning all sides. Remove the browned meat and set aside.
Lower the heat to medium and add the diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
Add the beef broth to the pot, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Return the browned beef to the pot. Stir in the diced potatoes, carrots, celery, ranch seasoning mix, tomato paste, thyme, rosemary, salt, and black pepper.
Cover the pot with a lid and bring the stew to a simmer. Lower the heat to maintain the simmer and cook for 1.5 to 2 hours, stirring occasionally, until the meat is tender and the vegetables are soft.
Ten minutes before serving, stir in the frozen peas and let them cook through.
Taste and adjust seasoning if necessary. Garnish with fresh parsley, if using, and serve hot.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1087 mg | 47% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.1 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1313 mg | 28% | |
*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.
