1. 1. Preheat the oven to 375°F (190°C).

2. 2. In a large skillet, brown the beef for stew over medium-high heat until fully cooked. Drain any excess fat.

3. 3. In a large bowl, mix together the cooked beef, condensed cream of mushroom soup, BBQ sauce, and ranch dressing mix until well combined.

4. 4. In a separate bowl, combine the white rice, butter, and beef broth. Spread this mixture evenly on the bottom of a baking dish.

5. 5. Pour the beef mixture over the rice layer in the baking dish.

6. 6. In a small saucepan, heat the cheddar cheese soup and 2% low-fat milk until smooth. Pour this cheese sauce over the beef layer in the baking dish.

7. 7. Top the casserole with shredded Monterey Jack cheese.

8. 8. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

9. 9. Remove from the oven and top with dollops of sour cream and French fried onions before serving.