Recipe: Ranchero Beef Stew…

Originally posted by Allison

Drew asked me to post the recipe from Last Night’s Stew. I didn’t really follow the recipe, I just started with it and then got creative, but here’s my best shot:

All-purpose flour
Salt and pepper
Olive oil
2 lb Beef stew meat; cut into 1-inch cubes

1 lg Onion; cubed
A small bag of baby carrots
1 lb New Potatoes, Quartered
3 Garlic cloves; chopped
2 can Stewed tomatoes; (15-to -16-ounce)
1 Can Diced tomatoes with jalepenos
1 c Canned beef broth
1 Bottle Yuengling Lager (or any amber or dark beer)
2 cans Diced green chilies;(4-ounce cans)
1/2 c Sliced pimiento-stuffed green olives; (about 2 1/2-ounces) (I skipped this)
2 tb Dried oregano
1/4 tsp ground Cyanne Pepper
1/2 tsp chili powder
1/3 c Chopped fresh cilantro (I skipped this)

Heat oil in frying pan over high heat. Toss beef in a bowl of flour seasoned with salt and pepper to coat lightly. Add to frying pan; saute until brown, about 5 minutes. Remove to Crockpot. Add onion, carrots, and garlic to fry pan; saute 5 minutes, remove to Crockpot. Add tomatoes, broth, chilies, beer, potatoes, olives and spices to Crockpot. Cook in Crockpot on low for 8 hours. (or in a Dutch oven in the oven until beef is tender, about 2 hours.)

It has a bit of a bite, so be warned. May be good with Sour cream or Guacamole on top.