Hearty Ranch-Style Beef with Green Chiles and Spuds

This hearty ranch-style beef with green chiles and spuds is pure comfort food—simple, filling, and deeply satisfying. It’s the kind of one-pot meal that warms you from the inside out and makes the house smell incredible while it cooks. Rustic and unfussy, this dish is perfect for family dinners, cold evenings, or anytime you want something cozy and substantial.

Tender chunks of beef chuck are browned first to build rich flavor, then slowly simmered until melt-in-your-mouth tender. As the beef cooks, it absorbs the savory ranch seasoning and beefy broth, creating a deeply seasoned base that feels familiar and comforting.

The potatoes cook right alongside the beef, soaking up all that ranch and green chile goodness. They become soft and buttery, making this dish feel like a complete meal in one bowl—no extra sides required unless you want warm bread or tortillas to go with it.

Mild diced green chiles add just enough warmth and depth without overpowering the dish. The result is a balanced, stick-to-your-ribs dinner that’s easy to make, easy to love, and even better the next day.

Servings: 6
Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 45 minutes

Ingredients

• 2 lbs beef chuck or stew meat, cut into chunks
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 packet ranch seasoning mix
• 1 can (7 oz) diced green chiles
• 1½ lbs baby potatoes, halved
• 1 cup beef broth
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Optional: chopped parsley or green onions, for garnish

Instructions

1. Season the beef generously with salt and black pepper.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides, then remove and set aside.
3. In the same pot, add the potatoes and lightly sear them for 2–3 minutes.
4. Return the beef to the pot. Sprinkle the ranch seasoning, smoked paprika, garlic powder, and onion powder evenly over everything.
5. Pour in the beef broth and add the diced green chiles with their juices. Stir gently to combine.
6. Bring the mixture to a simmer, then cover and reduce heat to low.
7. Cook for about 1½ hours, stirring occasionally, until the beef is fork-tender and the potatoes are soft.
8. Taste and adjust seasoning if needed. Garnish before serving, if desired.

Variations

• Add carrots or celery for extra vegetables and sweetness.
• Use pork shoulder instead of beef for a different but equally hearty version.
• Swap baby potatoes for diced russet or Yukon Gold potatoes.
• Make it creamier by stirring in a splash of heavy cream at the end.

Tips

• Browning the beef well adds depth and richness to the final dish.
• Keep the simmer low and gentle to ensure tender meat.
• Stir occasionally to prevent sticking on the bottom of the pot.
• This dish reheats beautifully and tastes even better the next day.