Ranchero Supper Stew
Warm, hearty, and packed with bold Southwestern flavors, this Ranchero Supper Stew is the ultimate one-pot dinner for busy weeknights or cozy weekends. Featuring tender cubes of beef stew meat, fire-roasted tomatoes, vibrant bell peppers, black beans, and sweet corn, this comforting recipe combines wholesome ingredients with aromatic spices like cumin, chili powder, and smoked paprika. The result is a rich and flavorful stew simmered to perfection in beef broth. Garnish with fresh cilantro and a squeeze of lime for a zesty finishing touch, and serve with crusty bread or over rice for a satisfying, family-friendly meal. With just 15 minutes of prep and a simmer-to-table time of under an hour, this easy, protein-packed dish is sure to become a staple in your recipe rotation!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef stew meat, cubed
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 14.5 ounces canned diced tomatoes (fire-roasted preferred)
- 15 ounces canned black beans, rinsed and drained
- 1 cup frozen corn kernels
- 3 cups beef broth
- 1 teaspoon ground cumin
- 1.5 teaspoons chili powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 lime lime wedges (optional, for serving)
Instructions
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Add the cubed beef stew meat and sear on all sides until browned, about 5-7 minutes. Remove the beef from the pot and set it aside.
Lower the heat to medium and add the diced onion to the pot. Sauté for 3-4 minutes until softened.
Stir in the minced garlic, red bell pepper, and green bell pepper. Cook for another 2-3 minutes, until the vegetables begin to soften.
Add the canned diced tomatoes, beef broth, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine.
Return the seared beef to the pot and bring the mixture to a boil.
Lower the heat to a simmer and cover the pot. Let the stew cook for 30 minutes, stirring occasionally to prevent sticking.
Stir in the black beans and frozen corn. Simmer uncovered for an additional 10 minutes to heat through and thicken.
Taste and adjust seasoning as needed with additional salt or spices.
Serve hot, garnished with chopped cilantro and a squeeze of fresh lime juice, if desired.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1147 mg | 50% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 7.0 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 909 mg | 19% | |
*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.
