Cowboy Stew
This hearty Cowboy Stew is a rustic one-pot wonder packed with ground beef, beans, corn, and tomatoes in a smoky, slightly spicy broth. Perfect for feeding a crowd or meal prepping for the week, this comforting stew delivers bold Western flavors with minimal effort and maximum satisfaction.
Equipment
- Large Dutch oven or heavy pot 5-6 quart capacity
- Wooden spoon
- Cutting board
- Chef's knife
Ingredients
- 2 lbs ground beef 900g, 80/20 blend preferred
- 1 large yellow onion about 2 cups or 300g, diced
- 3 cloves garlic minced
- 1 green bell pepper about 1 cup or 150g, diced
- 1 can diced tomatoes 28 oz or 794g, with juices
- 1 can tomato sauce 15 oz or 425g
- 1 can pinto beans 15 oz or 425g, drained and rinsed
- 1 can kidney beans 15 oz or 425g, drained and rinsed
- 1 can black beans 15 oz or 425g, drained and rinsed
- 2 cups frozen corn 300g
- 3 cups beef broth 720ml
For the Seasonings
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional, for heat
For Serving
- shredded cheddar cheese optional
- sour cream optional
- chopped fresh cilantro optional
- sliced jalapeños optional
- cornbread for serving
Instructions
- Heat the Dutch oven over medium-high heat and add the ground beef, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 8-10 minutes, then drain excess fat if needed.
- Add the diced onion and bell pepper to the pot with the beef and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
- Add all seasonings (chili powder, cumin, smoked paprika, salt, pepper, and cayenne if using) and stir to coat the meat and vegetables evenly. Cook for 1 minute to toast the spices.
- Pour in the diced tomatoes with their juices, tomato sauce, and beef broth. Stir to combine and bring to a boil.
- Add all three types of beans and the frozen corn to the pot. Stir well to incorporate all ingredients.
- Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot in bowls, topped with shredded cheese, sour cream, cilantro, and jalapeños if desired. Pair with warm cornbread for a complete meal.
Notes
- Make-ahead: This stew tastes even better the next day as the flavors meld. Store in the refrigerator for up to 4 days.
- Freezer-friendly: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
- Bean substitution: Use any combination of beans you prefer, such as great northern, navy, or cannellini beans.
- Ground meat swap: Try ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian version.
- Spice level: Adjust the heat by increasing cayenne pepper or adding diced jalapeños with the vegetables.
- Thicker stew: For a heartier consistency, mash some of the beans against the side of the pot or add a slurry of cornstarch and water.
- Slow cooker option: Brown the beef and sauté vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Instant Pot method: Use the sauté function for steps 1-3, then add remaining ingredients, seal, and cook on high pressure for 15 minutes with natural release.
- Serving size: This recipe easily feeds 8-10 people, making it ideal for potlucks, game day gatherings, or meal prep.
- Cornbread pairing: Serve with homemade or store-bought cornbread, tortilla chips, or crusty bread to soak up the flavorful broth.
Nutrition
Serving: 1BowlCalories: 425kcalCarbohydrates: 42gProtein: 32gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 850mgPotassium: 920mgFiber: 12gSugar: 8gVitamin A: 20IUVitamin C: 35mgCalcium: 10mgIron: 30mg
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