ULTIMATE ONE-POT COWBOY STEW

I can almost smell the woodsmoke and hear the crackling fire just thinking about it. My grandpa used to make a big pot of something he called “chuckwagon grub” whenever we went camping, and it always tasted like adventure. His version was a hearty, stick-to-your-ribs meal, and it’s the inspiration behind my own take on Cowboy Stew. Today, I’m sharing all my secrets for the most flavorful, satisfying Cowboy Stew you’ll ever make!

The Ultimate Cowboy Stew: A Hearty One-Pot Meal

There’s something truly magical about a stew. It’s more than just a meal; it’s a hug in a bowl, a comforting warmth that spreads from your stomach to your soul. And Cowboy Stew? Well, that’s comfort food taken to a whole new level. This isn’t some dainty, delicate soup; this is a robust, flavor-packed dish that’ll fill you up and keep you going, whether you’re wrangling cattle or just wrangling your kids after school. I promise you, this recipe is a winner!

Why Cowboy Stew is the Perfect Choice

So, what makes Cowboy Stew so special? Let me tell you:

• It’s ridiculously easy to make. Seriously, it’s mostly chopping and throwing things into a pot.
• It’s incredibly versatile. You can customize it with whatever vegetables you have on hand.
• It’s budget-friendly. It uses simple, affordable ingredients.
• It’s a crowd-pleaser. Everyone loves a good stew, and this one is guaranteed to be a hit.
• It’s perfect for meal prepping. It tastes even better the next day!

Ingredients You’ll Need

Alright, let’s gather our supplies! Don’t be intimidated by the list; most of these are pantry staples. And remember, feel free to adjust the amounts to your liking. That’s the beauty of cooking – it’s all about making it your own!

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 pound beef chuck, cut into 1-inch cubes
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon dried oregano
• Salt and pepper to taste
• 4 cups beef broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup frozen corn
• 1 cup frozen green beans
• 1 cup diced potatoes (I like Yukon Gold)
• 1 red bell pepper, chopped
• Optional: 1 jalapeño, seeded and minced (for a little kick!)
• Optional: 1 (15 ounce) can pinto beans, rinsed and drained
• Fresh parsley, chopped, for garnish

Let’s Make Some Cowboy Stew! Step-by-Step Instructions

Okay, here’s where the fun begins! Follow these simple steps, and you’ll be enjoying a steaming bowl of Cowboy Stew in no time. Don’t worry, I’ll be right here with you, every step of the way.

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. You want the pot to be nice and hot so the beef can get a good sear.
2. Add the chopped onion and cook until softened, about 5 minutes. The onion should be translucent and fragrant.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
4. Add the beef cubes to the pot and sear on all sides. This is where you want to get a nice brown crust on the beef; it adds so much flavor to the stew. Don’t overcrowd the pot; you may need to do this in batches.
5. Season the beef with smoked paprika, chili powder, cumin, oregano, salt, and pepper. Stir to coat the beef evenly with the spices.
6. Pour in the beef broth and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1.5 hours, or until the beef is tender. The longer it simmers, the more flavorful it will be!
7. Add the frozen corn, frozen green beans, diced potatoes, and bell pepper to the pot. Stir to combine.
8. If using, add the jalapeño and pinto beans. These are optional but add a nice depth of flavor.
9. Cover and simmer for another 30 minutes, or until the potatoes are tender. Check the potatoes with a fork; they should be easily pierced.
10. Taste and adjust the seasoning as needed. Add more salt, pepper, or spices to your liking.
11. Serve hot, garnished with fresh parsley. A dollop of sour cream or a sprinkle of shredded cheese would also be delicious!

Slow Cooker Option

Want to make this even easier? This Cowboy Stew is fantastic in the slow cooker! Simply sear the beef as instructed, then transfer all the ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is tender.

Success Tips for the Best Cowboy Stew

Here are a few of my “golden” tips to ensure your Cowboy Stew turns out absolutely perfect every time:

• Don’t skimp on the searing. That beautiful brown crust on the beef is where a lot of the flavor comes from. Take the time to sear it properly.
• Use good quality beef broth. The broth is the foundation of the stew, so choose a broth that you enjoy the taste of.
• Simmer, simmer, simmer! The longer the stew simmers, the more the flavors will meld together and the more tender the beef will become.
• Don’t be afraid to experiment with vegetables. This recipe is very forgiving. Feel free to add other vegetables that you like, such as carrots, celery, or zucchini.
• Make it ahead of time. Cowboy Stew is even better the next day, after the flavors have had a chance to develop. Store it in the refrigerator and reheat it gently on the stovetop or in the microwave.

Variations and Add-Ins

One of the best things about Cowboy Stew is how adaptable it is. Here are a few ideas to customize it to your taste:

• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for extra heat.
• Add more protein: Throw in some cooked sausage, ground beef, or shredded chicken.
• Make it vegetarian: Omit the beef and add more beans, lentils, or vegetables.
• Top it off: Serve with cornbread, biscuits, or a side of rice.

Serving Suggestions

Cowboy Stew is a complete meal in itself, but here are a few ideas to round out your dinner:

• A side of crusty bread for dipping
• A simple green salad
• Cornbread or biscuits
• A scoop of mashed potatoes

Other Delicious Stew Recipes to Try

If you love the comforting warmth of a good stew, you’re in luck! I have a few other recipes that I think you’ll enjoy. For a creamy and comforting option, try my Potato Soup. It’s incredibly easy to make in the crockpot! Or, if you’re craving something with a bit more depth of flavor, my Beef Stew is a classic for a reason. For a lighter option, you can also try my Chicken Stew. It’s packed with vegetables and protein. If you love Italian flavors, my Lasagna Soup is a fun twist on a classic dish. And for a hearty, comforting meal, you can’t go wrong with Beef and Noodles.

Storage and Reheating Instructions

Got leftovers? Lucky you! Cowboy Stew keeps well in the refrigerator for up to 3-4 days. Store it in an airtight container. To reheat, simply warm it up on the stovetop over medium heat or in the microwave. You may need to add a little bit of broth or water if it seems too thick. You can also freeze Cowboy Stew for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information (Approximate)

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

• Calories: 350-450 per serving
• Protein: 25-35 grams
• Fat: 15-25 grams
• Carbohydrates: 30-40 grams

Frequently Asked Questions (FAQ)

Can I use a different cut of beef?

Yes, you can use other cuts of beef, such as stew meat or brisket. Just be sure to adjust the cooking time accordingly.

Can I use fresh vegetables instead of frozen?

Absolutely! Just be sure to chop them into similar sizes so they cook evenly.

Can I make this stew in an Instant Pot?

Yes, you can! Sear the beef using the sauté function, then add the remaining ingredients. Cook on high pressure for 25-30 minutes, followed by a natural pressure release.

My stew is too thick. What should I do?

Add more beef broth or water until it reaches your desired consistency.

My stew is too thin. What should I do?

You can thicken it by simmering it uncovered for a longer period of time, or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 15 minutes of cooking.

I hope you enjoy this Cowboy Stew as much as my family and I do! It’s a truly comforting and satisfying meal that’s perfect for any occasion. Don’t forget to share your creations with me on social media – I can’t wait to see what you come up with!

Ultimate One-Pot Cowboy Stew

Amelia

This hearty and flavorful Cowboy Stew is a complete meal in a bowl, perfect for a comforting and satisfying dinner. Packed with beef, vegetables, and savory spices, it’s an easy one-pot dish that’s ideal for busy weeknights or cozy weekends.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 400 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring spoons
• Measuring cups
• Ladle
• Wooden spoon or spatula

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 pound beef chuck, cut into 1-inch cubes
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon dried oregano
• Salt and pepper to taste
• 4 cups beef broth
• 1 cup frozen corn
• 1 cup frozen green beans
• 1 cup diced potatoes I like Yukon Gold
• 1 red bell pepper, chopped
• 1 jalapeño, seeded and minced optional
• Fresh parsley, chopped, for garnish

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium-high heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Add the minced garlic and cook for another minute, until fragrant.
• Add the beef cubes to the pot and sear on all sides. Sear in batches to avoid overcrowding.
• Season the beef with smoked paprika, chili powder, cumin, oregano, salt, and pepper. Stir to coat the beef evenly with the spices.
• Pour in the beef broth and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1.5 hours, or until the beef is tender.
• Add the frozen corn, frozen green beans, diced potatoes, and bell pepper to the pot. Stir to combine.
• If using, add the jalapeño and pinto beans.
• Cover and simmer for another 30 minutes, or until the potatoes are tender.
• Taste and adjust the seasoning as needed.
• Serve hot, garnished with fresh parsley.

Notes

For a richer flavor, use bone-in beef chuck and brown the bones before adding the broth. To thicken the stew, you can mash some of the potatoes against the side of the pot. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. For a slow cooker version, sear the beef, then combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.