Ranchero beef stew
Ragout and stew
Found a recipe in an old issue of my Bon Appetit Magazine (I, embarrassingly enough, have all the back issues since 1987! Nerd.) It looked interesting, but of course I’m going to put my twist on it. <br /> <br />I usually end up with leftover tortilla chips, not stale enough to toss but not edible enough for dipping in guac or salsa. Now, I’ll bet you may not know that they work pretty well at thickening up soups and stews. I sometimes use a handful in any spicy chili, soup, or stew I happen to be making. They are salty too, so they end up seasoning whatever I’m making quite well.
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