Hey there, fellow food lovers! Looking for a dinner solution that’s quick, healthy, and bursting with flavor? Let me introduce you to my go-to Cowboy Stew Recipe. It’s a hearty, one-pot wonder that’s perfect for busy weeknights, camping trips, or just when you crave something comforting and delicious. I honestly can’t wait to share it with you. It’s a staple!
Why You Will Love This Recipe
I remember the first time I tasted a stew like this. I was on a road trip through the Southwest, and this tiny, family-run diner served a stew so fragrant and satisfying that it just lingered on my memory. I knew I had to recreate that experience when I got home. That’s how this version of Cowboy Stew Recipe was developed, and it has became a constant pleaser!
Ingredients
- Beef:
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetables:
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 russet potato, peeled and cubed
- Broth and Seasoning:
- 4 cups beef broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 bay leaf
Step-by-Step Instructions for Making the Recipe
- Sear the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season beef cubes with salt and pepper. Sear the beef in batches until browned on all sides. Remove beef from the pot and set aside.
- Sauté Aromatics: Add chopped onion and minced garlic to the pot. Cook until softened, about 5 minutes.
- Add Remaining Vegetables: Stir in chopped red bell pepper, diced tomatoes (with their juice), kidney beans, pinto beans, corn, and potatoes.
- Combine and Simmer: Return the seared beef to the pot. Pour in beef broth, and add chili powder, cumin, cayenne pepper (if using), and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5 – 2 hours, or until the beef is tender.
- Serve: Remove the bay leaf before serving. Ladle the stew into bowls and enjoy! Serve with a dollop of sour cream or a sprinkle of shredded cheese, if desired.
Cowboy Stew Recipe
Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Season beef cubes with salt and pepper. Sear the beef in batches until browned on all sides. Remove beef from the pot and set aside.1 tablespoon olive oil, 1 pound beef stew meat, 1 teaspoon salt, 0.5 teaspoon black pepper
- Add chopped onion and minced garlic to the pot. Cook until softened, about 5 minutes.1 large onion, 2 cloves garlic
- Stir in chopped red bell pepper, diced tomatoes (with their juice), kidney beans, pinto beans, corn, and potatoes.1 red bell pepper, 14.5 ounce canned diced tomatoes, 15 ounce canned kidney beans, 15 ounce canned pinto beans, 1 cup corn kernels, 1 russet potato
- Return the seared beef to the pot. Pour in beef broth, and add chili powder, cumin, cayenne pepper (if using), and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5 – 2 hours, or until the beef is tender.1 pound beef stew meat, 4 cups beef broth, 1 teaspoon chili powder, 0.5 teaspoon cumin, 0.25 teaspoon cayenne pepper, 1 bay leaf
- Remove the bay leaf before serving. Ladle the stew into bowls and enjoy! Serve with a dollop of sour cream or a sprinkle of shredded cheese, if desired.1 bay leaf