Ranchero Beef Stew

• 1 tablespoon oil
• 1 pound beef stew meat, cut into cubes
• 2 cups baby red potatoes, quartered
• 1 medium carrot, cubed
• 3 cloves garlic, minced
• 1 15 ounce can stewed tomatoes
• 1 can beef broth
• 1 4 ounce can diced green chilis
• 1 cup crushed tortilla chips
• 1/2 cup sliced green olives, either pimento or garlic stuffed
• salt and pepper to taste

1. Heat oil in a heavy large Dutch oven over high heat. Add beef cubes to hot oil, season beef with salt and pepper. Saute until browned, about 5 minutes. Add carrots and garlic, saute about 5 minutes. Add potatoes, tomatoes, broth, chilies, crushed tortilla chips and olives. Bring to simmer. Reduce heat to low, cover and let simmer until beef is tender, about 1 hour. Uncover, simmer until juices thicken, about 10 more minutes. Adjust seasonings.

oil, meat, baby red potatoes, carrot, garlic, tomatoes, beef broth, green chilis, tortilla chips, green olives, salt

Taken from food52.com/recipes/38859-ranchero-beef-stew (may not work)