Hearty Ranch-Style Beef with Green Chiles and Spuds

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.