Cowboy Stew
Cowboy Stew is the ultimate one-pot comfort food, combining hearty ground beef, smoky bacon, tender beans, and vegetables in a rich, slightly sweet tomato base. It's budget-friendly, incredibly forgiving, and tastes even better the next day. Whether you're feeding a crowd or meal prepping for the week, this easy stew delivers layers of flavor with minimal cleanup.
Equipment
- Large Dutch oven or heavy-bottomed pot at least 6 quarts
- Sharp knife
- Cutting board
- Wooden spoon or sturdy spatula
- Measuring cups and spoons
- Can opener
- Ladle for serving
Ingredients
For the Stew
- 6 slices bacon chopped
- 1.5 pounds ground beef 680g, 80/20 works great
- 1 large onion diced
- 3 cloves garlic minced
- 2 medium russet potatoes peeled and cubed
- 2 cups corn kernels fresh, frozen, or canned
- 1 can (15 oz) pinto beans drained and rinsed
- 1 can (15 oz) kidney beans drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 3 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
For Serving (Optional Toppings)
- shredded cheddar cheese optional topping
- sour cream optional topping
- chopped green onions optional topping
- cornbread optional, on the side
Instructions
- Add chopped bacon to a cold Dutch oven over medium heat and cook 6-8 minutes until crispy. Transfer bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
- Increase heat to medium-high, add ground beef to the bacon fat, and break it up as it cooks for 8-10 minutes until browned. Transfer beef to a bowl, leaving excess fat behind.
- Reduce heat to medium, add diced onion, and cook 4-5 minutes until translucent. Add minced garlic and cook 1 minute more until fragrant, scraping up browned bits.
- Add cubed potatoes and stir to combine. Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper, stirring for about a minute to toast the spices. Add corn and stir to combine.
- Return cooked bacon and ground beef to the pot. Pour in crushed tomatoes, tomato sauce, and beef broth, then stir in the brown sugar. Bring to a boil over medium-high heat.
- Reduce heat to low, gently stir in pinto and kidney beans, cover, and simmer 30-35 minutes until potatoes are fork-tender. Add more broth or water a half cup at a time if the stew gets too thick.
- Taste and adjust seasoning as needed, then remove from heat and rest 5 minutes. Ladle into bowls and top with shredded cheese, sour cream, or chopped green onions.
Notes
- Don't skip browning the meat properly; those caramelized bits add incredible depth of flavor to the stew.
- Use good-quality beef broth or make your own for the richest, most savory flavor.
- Cut potatoes into uniform pieces so they cook evenly and finish at the same time.
- Taste and adjust seasonings at the end; every batch needs slightly different amounts.
- Let the stew rest 5-10 minutes before serving to let the flavors settle.
- For a thicker stew, mash a few potato chunks against the side of the pot and stir them back in.
- For extra heat, add diced jalapeños with the onions or a dash of cayenne pepper.
- Make it a day ahead; the flavors develop even more overnight in the fridge.
- Store leftovers in airtight containers in the refrigerator for up to 4 days, or freeze in portion-sized containers for up to 3 months.
- Reheat on the stovetop over medium-low heat or in the microwave, adding a splash of broth if the stew has thickened too much; ensure it reaches 165°F (74°C).
Nutrition
Serving: 1BowlCalories: 425kcalCarbohydrates: 42gProtein: 28gFat: 16gSaturated Fat: 6gCholesterol: 70mgSodium: 850mgPotassium: 985mgFiber: 9gSugar: 8gVitamin A: 15IUVitamin C: 25mgCalcium: 8mgIron: 30mg
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