Beef stew is a traditional dish with deep roots in various Latin American cultures, where home cooking and the use of local ingredients are fundamental. This stew, known for its comforting flavor and soft texture, is a classic in homes and ranches, especially in Mexico and neighboring countries. In different regions of Latin America, the stew may have different names, but its essence remains: tender meat slowly cooked with vegetables, creating a perfect balance of flavors and nutrients.
In some countries like Colombia and Venezuela, similar dishes are known as "beef stew" or "meat in its juice," while in Argentina there is also a version close to this stew, called "estofado," which is prepared with similar techniques. This recipe has come to represent country life, where slow cooking not only allows for cooking food but also for sharing moments with family.
How to Prepare Ranch-Style Beef Stew
To begin this delicious stew, place the lean beef in a 1-quart baking dish.
Brown the meat in a slow oven at 325°F for 45 minutes, stirring occasionally to prevent sticking.
Add 1 cup of water to the dish to keep the meat juicy.
Cover the dish and bake for 1 hour or until the meat is tender and soft.
Meanwhile, cook the carrots in the remaining 2 cups of water.
When the carrots are partially cooked, add the potatoes and continue cooking until all the vegetables are tender.
Incorporate the white pearl onions and frozen peas into the vegetable mixture.
Place the cooked vegetables in the dish with the meat.
Thicken the vegetable liquid to taste, using whole wheat flour if you want a thicker stew.
Add Worcestershire sauce, salt, and pepper to the liquid to enhance the flavors.
Pour this mixture over the meat and vegetables in the dish.
Cover again and return to the oven for 20 minutes so the flavors blend perfectly.
