Cowboy Stew
This hearty cowboy stew combines ground beef, pinto and kidney beans, corn, and potatoes in a rich, smoky tomato broth seasoned with chili powder, cumin, and smoked paprika. Inspired by the campfire cooking of West Texas cattle drives, it's a budget-friendly, one-pot meal that feeds eight people and tastes even better the next day.
Equipment
- Large Dutch oven or heavy-bottomed pot - At least 6-quart capacity
- Wooden spoon or sturdy spatula
- Ladle - For serving
- Slotted spoon - For removing browned beef
Ingredients
For the Stew Base
- 2 lbs ground beef - 900g, 80/20 lean recommended
- 1 large yellow onion - about 1½ cups or 240g, diced
- 3 cloves garlic - minced
- 4 cups beef broth - 960ml, low-sodium preferred
- 28 oz crushed tomatoes - 794g, 1 can
- 2 tbsp tomato paste
For the Vegetables and Beans
- 3 medium russet potatoes - about 3 cups or 450g, diced into ½-inch cubes
- 15 oz pinto beans - 425g, 1 can, drained and rinsed
- 15 oz kidney beans - 425g, 1 can, drained and rinsed
- 2 cups frozen corn kernels - 300g
- 2 medium carrots - about 1 cup or 130g, diced
- 1 green bell pepper - about 1 cup or 150g, diced
For Seasoning
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp kosher salt - plus more to taste
- ½ tsp black pepper
- ¼ tsp cayenne pepper - optional, for heat
Optional Toppings
- shredded cheddar cheese - for serving
- sour cream - for serving
- fresh cilantro - chopped, for serving
- green onions - diced, for serving
- cornbread - for serving
Instructions
- Heat a Dutch oven over medium-high heat (no oil needed) and add the ground beef, breaking into chunks. Let it sit undisturbed for 2–3 minutes to develop a crust, then break into crumbles and cook until no pink remains, about 6–8 minutes total.
- Use a slotted spoon to transfer the browned beef to a plate, leaving about 2 tablespoons of fat in the pot and draining any excess.
- Reduce heat to medium, add the diced onion to the pot, and cook for about 5 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds, then stir in the tomato paste and cook for 1 minute until slightly darkened.
- Pour in the beef broth, scraping up all the browned bits from the bottom of the pot, then stir in the crushed tomatoes and return the beef to the pot. Add all seasonings (chili powder, cumin, smoked paprika, oregano, bay leaf, salt, black pepper, and cayenne if using) and stir to combine.
- Stir in the diced potatoes and carrots, bring the stew to a boil over high heat, then reduce to a gentle simmer. Cover with the lid slightly ajar and cook for 20 minutes, stirring occasionally.
- Once the potatoes are fork-tender, stir in the bell pepper, corn, pinto beans, and kidney beans. Simmer uncovered for 15 more minutes until flavors meld and the stew thickens slightly.
- Remove and discard the bay leaf, taste and adjust seasoning with salt and pepper, then let the stew rest off the heat for 5 minutes before ladling into bowls with your favorite toppings.
Notes
- Brown the beef properly: Don't rush this step — letting the meat sit undisturbed creates a caramelized crust that adds deep, complex flavor to the stew.
- Scrape the fond: Those browned bits stuck to the pot bottom are packed with flavor; always deglaze with broth and scrape them up before adding other liquids.
- Cut vegetables uniformly: Dice everything into similar-sized pieces so potatoes, carrots, and peppers all finish cooking at the same time.
- Use low-sodium broth: The canned tomatoes and beans already add sodium, so starting with low-sodium broth lets you control the final salt level.
- Too thin? Too thick? Simmer uncovered for an extra 10 minutes to reduce, or add ½ cup broth/water to loosen. You can also whisk 2 tbsp cornstarch with 2 tbsp cold water and stir it in to thicken quickly.
- Make it ahead: This stew tastes even better the next day once the flavors have melded — make a batch on Sunday for easy weeknight meals.
- Freezer storage: Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating with a splash of broth.
- Refrigerator storage: Store in airtight containers for up to 4 days. The stew will thicken as it cools; add a splash of broth when reheating.
- Variation ideas: Swap ground beef for ground turkey, use sweet potatoes instead of russet, add a can of diced green chiles for Tex-Mex flair, or stir in ¼ cup BBQ sauce for a smoky-sweet version.
- Bean substitutions: Any combination of black beans, navy beans, or great northern beans works well — feel free to use three cans of the same variety if needed.
Nutrition
Serving: 1BowlCalories: 385kcalCarbohydrates: 38gProtein: 28gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 720mgPotassium: 950mgFiber: 9gSugar: 8gVitamin A: 45IUVitamin C: 35mgCalcium: 8mgIron: 30mg
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