Texas Ranch Style Stew
Hearty, bold, and packed with Southwestern flavor, Texas Ranch Style Stew is the ultimate comfort food perfect for cozy nights. This rich and savory dish begins with tender chunks of seared beef chuck roast, slow-simmered in a robust broth infused with fire-roasted tomatoes, smoky spices like cumin, chili powder, and paprika, and a medley of wholesome vegetables, including potatoes, carrots, and corn. Pinto beans add a satisfying, protein-packed touch, while optional fresh cilantro provides a vibrant finish. Ready in just over two hours, this one-pot wonder is ideal for feeding a crowd, and it pairs beautifully with cornbread or warm tortillas to soak up every last drop of its flavorful goodness. Perfect for fans of rustic, homestyle cooking, this Texas-inspired stew is sure to become a dinnertime favorite!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 14.5 ounces fire-roasted diced tomatoes
- 2 tablespoons tomato paste
- 4 medium Russet potatoes, peeled and diced
- 3 medium carrots, sliced
- 15 ounces pinto beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Trim excess fat from the beef chuck roast and cut it into 1-inch cubes.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add olive oil.
Sear the beef cubes in batches, browning them on all sides. Remove the beef with a slotted spoon and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Return the seared beef to the pot. Pour in the beef broth, fire-roasted diced tomatoes (with their juices), and tomato paste. Stir to combine.
Add the diced potatoes, carrots, pinto beans, and corn to the pot.
Stir in the cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Mix well to ensure the spices are evenly distributed.
Bring the stew to a boil, then reduce the heat to low and cover the pot.
Let the stew simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are fully cooked.
Taste and adjust seasonings as needed.
Serve the stew hot, garnished with freshly chopped cilantro if desired. Enjoy with cornbread or warm tortillas for a true Texas ranch-style experience!
Nutrition Facts
Calories |
4200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.7 g | 279% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8391 mg | 365% | |
| Total Carbohydrate | 355.6 g | 129% | |
| Dietary Fiber | 62.5 g | 223% | |
| Total Sugars | 53.0 g | ||
| Protein | 233.4 g | 467% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 652 mg | 50% | |
| Iron | 49.7 mg | 276% | |
| Potassium | 10892 mg | 232% | |
*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.
