Go Back
Hearty cowboy stew in a cast iron pot. Comfort food recipe.

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
Cook Time 2 hours
Total Time 2 hours 20 minutes
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.