This Hearty Cowboy Stew is a warm hug in a bowl! Packed with tender meat, flavorful veggies, and hearty beans, it’s perfect for chilly days.
Just dump everything into one pot and let it bubble away. I love serving it with crusty bread—it’s a dish that makes you want to gather ’round the table and share stories!
Key Ingredients & Substitutions
Beef Stew Meat: Chuck roast is best for this stew because it becomes tender as it cooks. If you’re looking for a leaner choice, try using sirloin. For a vegetarian option, swap in mushrooms or hearty vegetables like jackfruit.
Beans: Kidney and pinto beans add protein and flavor. If you’re short on time, canned beans work great! You can use black beans or even lentils as a substitute if you prefer something different.
Vegetables: Onions, carrots, and bell peppers are classic. Feel free to swap in other veggies you like, such as celery, peas, or even sweet potatoes, for extra nutrition and taste.
Spices: The chili powder, cumin, and paprika give the stew its deep flavor. If you want less heat, omit the crushed red pepper flakes, or use smoked paprika for a different flavor profile.
How Do I Get the Beef Tender in the Stew?
Getting tender beef in your stew is all about low and slow cooking. Here’s the best way to achieve it:
- Brown the beef well at the start—this enhances flavor.
- After adding liquids, get it to a boil, then reduce to low heat quickly to maintain moisture.
- Cover the pot while simmering; this helps keep the steam in.
- Let it simmer for 1 to 1.5 hours—this allows the flavors to develop and the beef to soften.
Remember, patience is key for making great stew! Adjust seasonings at the end to suit your taste. You’ll love the homemade goodness of this Hearty Cowboy Stew!
Hearty Cowboy Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 1 cup tomato sauce
- 1 cup water
- 2 large potatoes, peeled and diced
- 3 carrots, peeled and sliced
- 1 green bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1 tsp salt (or to taste)
- 1/2 tsp crushed red pepper flakes (optional for heat)
- 2 tbsp fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This Hearty Cowboy Stew takes about 15 minutes to prepare and 1.5 to 2 hours to cook. You’ll spend some time browning the meat and chopping veggies, but the slow simmer makes it all come together beautifully, letting the flavors meld. Perfect for cozy meal nights!
Step-by-Step Instructions:
1. Browning the Beef:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the beef stew meat. Brown the meat on all sides for about 5-7 minutes, ensuring a nice crust forms. Remove the beef from the pot and set aside. This step adds a lot of flavors!
2. Cooking the Aromatics:
In the same pot, add the chopped onion and cook until it softens, which will take about 3-5 minutes. Add the minced garlic and cook for another minute, stirring frequently so it doesn’t burn.
3. Adding the Base:
Return the browned beef to the pot. Pour in the beef broth, diced tomatoes (with their juice), tomato sauce, and water. Stir everything together so the beef is well mixed with the liquids.
4. Seasoning the Stew:
Add in the chili powder, cumin, smoked paprika, black pepper, salt, and crushed red pepper flakes if you like a little heat. Stir well to incorporate the spices into the stew base.
5. Simmering the Stew:
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 1 to 1.5 hours, or until the beef is tender. The long cooking time is what makes this stew truly hearty and flavorful.
6. Adding Vegetables:
Add in the diced potatoes, sliced carrots, and diced bell pepper. Continue cooking for another 25-30 minutes, until the vegetables are tender and cooked through.
7. Final Touches:
Stir in the corn, kidney beans, and pinto beans. Cook for an additional 5-10 minutes to heat everything through. Make sure to taste and adjust the seasoning as needed—it should be warm and comforting!
8. Serving:
Serve the stew hot, garnished with fresh parsley or cilantro on top. It’s perfect alongside a hunk of crusty bread for dipping or over a bed of rice for a complete meal.
Enjoy your cozy, comforting Hearty Cowboy Stew!
Frequently Asked Questions (FAQ)
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While beef chuck is ideal for stews due to its tenderness after long cooking, you can also use cuts like brisket or round. Just make sure they’re well-marbled for the best flavor.
Is It Possible to Make This Stew in a Slow Cooker?
Yes! You can easily adapt this recipe for a slow cooker. After browning the beef and sautéing the onions and garlic, transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding the vegetables in the last 1-2 hours of cooking.
What Can I Substitute for the Beans?
If you’re looking to skip the beans, you can replace them with more vegetables, such as zucchini or parsnips, for added nutrition. Alternatively, you could use lentils for a protein boost as well!
How Should I Store Leftover Stew?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage—just make sure to let it cool completely before transferring to freezer-safe containers. Reheat on the stove or in the microwave until warmed through!
