Texas Ranch Stew
Dive into the hearty, flavor-packed world of Texas Ranch Stew—a comforting one-pot meal that brings bold Tex-Mex flair to your dinner table. Tender chunks of seared beef stew meat simmer to perfection in a rich base of beef broth, tomatoes, and warm, smoky spices like chili powder and smoked paprika. Loaded with hearty vegetables like carrots, potatoes, and corn, plus protein-rich kidney beans, this stew offers a soul-warming combination of textures and flavors. Perfect for a cozy family dinner or feeding a crowd, Texas Ranch Stew is ready in under two hours and pairs beautifully with crusty bread or a side of rice. Easy to prepare and perfect for leftovers, this robust dish is destined to become a go-to favorite for weeknight meals.
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Recipe Information
Ingredients
- 1.5 lbs beef stew meat
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 3 russet potatoes, peeled and cut into cubes
- 14.5 oz diced tomatoes (canned, with juice)
- 4 cups beef broth
- 15 oz kidney beans (canned, drained and rinsed)
- 1 cup corn kernels (canned or frozen)
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp chili powder
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional garnish)
Instructions
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the beef stew meat with salt and black pepper, then sear it in batches until browned on all sides. Remove the beef from the pot and set it aside.
In the same pot, add the diced onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the tomato paste, ground cumin, smoked paprika, chili powder, and dried oregano. Cook for 1-2 minutes to toast the spices and enhance their flavor.
Return the beef to the pot along with the beef broth and canned diced tomatoes (including their juices). Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let it simmer for 45 minutes, stirring occasionally.
After 45 minutes, add the carrots, potatoes, kidney beans, and corn kernels to the pot. Stir well and continue to simmer, uncovered, for an additional 30-40 minutes, or until the vegetables are tender and the stew has thickened to your liking.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with chopped fresh cilantro if desired. Enjoy your Texas Ranch Stew with crusty bread or over a bed of rice for a complete meal.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 7.8 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1392 mg | 30% | |
*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.
