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Ranchero Beef Stew

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CATEGORY CUISINE TAG YIELD
Meats Dutch August 1994 1 servings

INGREDIENTS

1 tb Olive oil
1 lb Beef stew meat; cut into 1-inch
; cubes
1 lg Onion; cubed
2 md Carrots; cubed
3 Garlic cloves; chopped
1 cn Stewed tomatoes; (15-to 16-ounce)
1 c Canned beef broth
1 cn Diced green chilies; (4-ounce)
1/2 c Sliced pimiento-stuffed green olives; (about 2 1/2 ounces)
2 tb Dried oregano
1/3 c Chopped fresh cilantro

INSTRUCTIONS

Heat oil in heavy large Dutch oven over high heat. Season beef with salt
and pepper. Add to Dutch oven; saute until brown, about 5 minutes. Add
onion, carrots, and garlic; saute 5 minutes. Add tomatoes, broth chilies,
olives and oregano. Bring to simmer. Reduce heat to low, cover and simmer
until beef is tender, about 1 hour. Uncover; simmer until juices thicken,
about 10 minutes. Season with salt and pepper. Stir in cilantro.
Serves 4.
Bon Appetit August 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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