Ranchero Beef Stew

    1 tablespoon olive oil
    1 pound beef stew meat, cut into 1-inch cubes
    1 large onion, cubed
    2 medium carrots, cubed
    3 garlic cloves, chopped
    1 (15-to 16-ounce) can stewed tomatoes
    1 cup canned beef broth
    1 (4-ounce) can diced green chilies
    1/2 cup sliced pimiento-stuffed green olives (about 2 1/2 ounces)
    2 tablespoons dried oregano
    1/3 cup chopped fresh cilantro

Heat oil in heavy large Dutch oven over high heat. Season beef with
salt and pepper. Add to Dutch oven; saute until brown, about 5
minutes. Add onion, carrots, and garlic; saute 5 minutes. Add
tomatoes, broth chilies, olives and oregano. Bring to simmer. Reduce
heat to low, cover and simmer until beef is tender, about 1 hour.
Uncover; simmer until juices thicken, about 10 minutes. Season with
salt and pepper. Stir in cilantro.