Directions
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Season the beef generously with salt and black pepper. This step is crucial as it enhances the natural flavors of the meat and sets the stage for a tremendous dish.
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Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the seasoned beef chunks. Brown the beef on all sides, which should take about 5-7 minutes. After browning, remove the beef from the pot and set aside.
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In the same pot, add the halved baby potatoes. Lightly sear them for 2-3 minutes, allowing their edges to caramelize slightly. This step adds a lovely depth of flavor to the dish.
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Return the browned beef to the pot. Sprinkle the ranch seasoning, smoked paprika, garlic powder, and onion powder over everything. Stir gently to ensure the beef and potatoes are well-coated with the spices, creating a tremendous aroma.
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Pour in the beef broth and add the can of diced green chiles with their juices. Stir gently to combine all ingredients, allowing the flavors to meld together harmoniously.
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Bring the mixture to a simmer. Once bubbles start appearing, cover the pot and reduce the heat to low. This gentle cooking process will allow the beef to become tender and juicy.
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Cook for 1½ hours, stirring occasionally. The goal is to let the beef become fork-tender and for the potatoes to soften, absorbing all those tremendous flavors.
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After the cooking time, taste the dish and adjust the seasoning if needed. If desired, garnish with chopped parsley or green onions before serving for a pop of freshness and color.
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