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!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

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)

Directions

Step 1

Trim excess fat from the beef chuck roast and cut it into 1-inch cubes.

Step 2

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add olive oil.

Step 3

Sear the beef cubes in batches, browning them on all sides. Remove the beef with a slotted spoon and set aside.

Step 4

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.

Step 5

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.

Step 6

Add the diced potatoes, carrots, pinto beans, and corn to the pot.

Step 7

Stir in the cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Mix well to ensure the spices are evenly distributed.

Step 8

Bring the stew to a boil, then reduce the heat to low and cover the pot.

Step 9

Let the stew simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are fully cooked.

Step 10

Taste and adjust seasonings as needed.

Step 11

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

Serving size	4329.1 grams (4329.1g)

Amount per serving	% Daily Value*
Calories	4200

Total Fat 217.70g	279%
Saturated Fat 78.90g	395%
Polyunsaturated Fat 2.70g
Cholesterol 680mg	227%
Sodium 8391mg	365%
Total Carbohydrate 355.60g	129%
Dietary Fiber 62.50g	223%
Total Sugars 53.00g
Protein 233.40g	467%

Vitamin D 0IU	0%
Calcium 652mg	50%
Iron 50mg	276%
Potassium 10892mg	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.

Source of Calories

Fat: 45.4%

Protein: 21.6%

Carbs: 33.0%