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Cowboy Stew close-up: hearty beef stew with beans, tomatoes, and vegetables.

Ultimate One-Pot Cowboy Stew

Amelia
This hearty Cowboy Stew is a flavorful and comforting one-pot meal perfect for chilly evenings. Packed with beef, vegetables, and bold spices, it's a satisfying and easy-to-make dish that's sure to become a family favorite.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine American
Servings 6
Calories 650 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting board
  • Chef's knife
  • Measuring spoons
  • Measuring cups
  • Wooden spoon or spatula
  • Ladle
  • Bowls for serving

Ingredients
  

  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper any color
  • 4 cups beef broth
  • 1 cup frozen corn
  • 1 pound potatoes, peeled and cubed Russet or Yukon Gold work well
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper optional
  • Salt to taste
  • Black pepper to taste
  • Optional toppings: shredded cheese
  • Optional toppings: sour cream
  • Optional toppings: chopped green onions
  • Optional toppings: cornbread

Instructions
 

  • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef cubes generously with salt and pepper.
  • Sear the beef in batches until browned on all sides. This step is crucial for developing a deep, rich flavor. Don't overcrowd the pot, or the beef will steam instead of sear.
  • Remove the beef from the pot and set aside. Add the onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
  • Add the minced garlic and chopped bell pepper and cook for another minute, until fragrant. Be careful not to burn the garlic!
  • Pour in a splash of beef broth and scrape the bottom of the pot to loosen any browned bits that are stuck to the bottom of the pot (the fond).
  • Return the beef to the pot. Add the remaining beef broth, diced tomatoes, kidney beans, pinto beans, corn, potatoes, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir well to combine.
  • Bring the stew to a boil, then reduce heat to low, cover, and simmer for at least 2-3 hours, or until the beef is very tender and the potatoes are cooked through. The longer it simmers, the more flavorful it will become! Give it a stir every now and then to prevent sticking.
  • Taste the stew and adjust the seasoning with salt and pepper as needed. Don't be afraid to add a little more chili powder or cumin if you like a bolder flavor.
  • Ladle the Cowboy Stew into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, chopped green onions, and a side of cornbread.

Notes

For a richer flavor, use homemade beef broth. Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a spicier stew, add a diced jalapeno pepper or a dash of hot sauce. You can also add a bay leaf to the stew while simmering for added depth of flavor; remove before serving. To thicken the stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the stew during the last 30 minutes of cooking.