After three frosty nights of adjusting spices and textures, my Cowboy Stew Recipe finally hit its stride. I watched as glossy beef chunks mingled with tender potatoes and vibrant beans, the fragrant steam carrying hints of smoked paprika and cumin. Through each test, I learned when to stir, when to simmer, and how to coax out that rich, nutty aroma that makes this stew so comforting.
Why You’ll Love Cowboy Stew Recipe
- Layered flavors from browned beef, fire-roasted tomatoes, and warming spices
- Vegetables hold their shape—tender with slight bite thanks to precise simmer times
- One-pot convenience and freezer-friendly portions
- Inspired by frontier cooking, reimagined for your modern kitchen
A Little Background
The first time I made this Cowboy Stew Recipe, my potatoes dissolved into the broth. By batch three, I’d settled on ½-inch cubes so they stay intact during the 25-minute simmer. This dish feels right at home when the wind howls outside—evoking campfire stories and open plains.
Key Ingredients for Cowboy Stew Recipe
- Ground Beef (1 lb): Provides savory body. Swap for ground turkey to lighten.
- Yukon Gold Potatoes (3 cups, ½″ cubes):Creamy interior and sturdy exterior.
- Carrots & Celery (2 cups total): Aromatic backbone; slice thin for quick tenderness.
- Fire-Roasted Tomatoes (14.5-oz can): Adds smoky depth; sub regular diced for milder taste.
- Kidney Beans (15-oz can): Protein boost; rinse well to reduce starchy residue.
- Beef Broth (4 cups): Simmering medium that carries flavors; adjust salt as needed.
How to Make Cowboy Stew Recipe
- Heat 1 tbsp coconut oil in a Dutch oven over medium heat. Add 1 lb ground beef; cook until no pink remains, about 8 minutes, breaking up meat. Drain excess fat.
- Stir in 1 cup diced onion and 2 cloves minced garlic; sauté until fragrant, about 3 minutes. Add 1½ cups diced potatoes, ¾ cup sliced carrots, and ¾ cup sliced celery; cook 5 minutes, stirring now and then.
- Mix in 1 (14.5-oz) can fire-roasted tomatoes, 1 tbsp chili powder, 2 tsp ground cumin, 1 tsp dried oregano, and ½ tsp smoked paprika. Pour in 4 cups beef broth; bring to a rolling boil.
- Reduce heat to low, cover, and simmer 25 minutes, or until potatoes are just tender. Stir in 1 cup frozen corn and 1 (15-oz) can drained kidney beans; cook 5 minutes more. Season with salt and pepper to taste.
Pro Tips & Troubleshooting
- During testing, I found sinking potato cubes mid-simmer avoided sticking when I deglazed the pan with a splash of broth.
- If stew tastes flat, boost the brightness with a squeeze of lime or a dash of apple cider vinegar.
- For a smokier angle, stir in 1 tsp chipotle powder or swap paprika for smoked Spanish paprika.
- Doubling this recipe? Brown meat in batches so it develops a deep crust rather than steams.
Storage & Make-Ahead Guide
Cool stew at room temperature for no more than 2 hours, then transfer to airtight containers. Refrigerate up to 4 days; freeze up to 3 months. When reheating, thaw overnight in fridge, then warm gently over medium heat to an internal temperature of 165°F. Note: stew thickens as it chills—stir in a splash of broth or water to loosen before serving.
Serving Suggestions
Top each bowl with shredded cheddar, chopped cilantro, or a dollop of sour cream. Serve alongside buttery cornbread, crusty rolls, or over steamed rice for a stick-to-your-ribs meal.
Frequently Asked Questions
- How do you thicken cowboy stew? Let it simmer uncovered for 5–10 minutes to reduce liquid, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
- Can I freeze cowboy stew? Yes. Cool completely, then pack into freezer-safe containers. Thaw in fridge overnight and reheat gently.
- What makes cowboy stew? Ground beef, hearty veggies, beans, and a blend of chili powder and cumin define its rustic, ranch-inspired character.
- How long does cowboy stew last in the refrigerator? Properly stored in airtight containers, it stays good for up to 4 days.
- Can I use ground turkey instead of beef in cowboy stew? Absolutely. Ground turkey works well—just brown it fully and adjust seasonings if needed.
- What is the best way to reheat cowboy stew? Warm over medium heat, stirring occasionally, until it reaches 165°F internally. Add broth if it’s too thick.
Final Thoughts
Whether you’re hunkering down after a day on the trail or craving a cozy supper at home, this Cowboy Stew Recipe has become my go-to when I need comfort in a bowl. I hope these insights help you nail every batch—drop a comment with your tweaks and let’s keep the conversation rolling!
More Recipes You’ll Love
- Hearty Beef Stew – similar one-pot comfort with rich broth and tender meat
- Ground Beef Stroganoff – creamy sauce and savory beef for a flavor variation
- Lasagna Soup – Italian-inspired soup with meaty base that warms the soul
- Loaded Baked Potato Soup – comforting potatoes dressed with cheese and bacon, perfect side
Cowboy Stew Recipe
Ingredients
Beef and Vegetables
- 1 tbsp coconut oil
- 1 lb ground beef no pink remains
- 1 cup diced onion
- 2 cloves minced garlic
- 1.5 cups diced potatoes ½-inch cubes
- 0.75 cup sliced carrots
- 0.75 cup sliced celery
Liquids and Seasonings
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 0.5 tsp smoked paprika
- 4 cups beef broth
- 1 cup frozen corn
- 1 can (15 oz) drained kidney beans
- salt to taste
- black pepper to taste
Instructions
Beef and Vegetables
- Heat coconut oil in a Dutch oven over medium heat, then cook ground beef until no pink remains, about 8 minutes.1 tbsp coconut oil
- Add diced onion and minced garlic; sauté until fragrant, about 3 minutes.1 lb ground beef, 1 cup diced onion
- Stir in diced potatoes, sliced carrots, and sliced celery; cook 5 minutes.2 cloves minced garlic, 1.5 cups diced potatoes, 0.75 cup sliced carrots
Liquids and Seasonings
- Mix in fire-roasted tomatoes, chili powder, ground cumin, dried oregano, and smoked paprika, then pour in beef broth and bring to a boil.0.75 cup sliced celery, 1 can (14.5 oz) fire-roasted tomatoes, 1 tbsp chili powder, 2 tsp ground cumin, 1 tsp dried oregano
- Reduce heat to low, cover, and simmer 25 minutes, or until potatoes are tender.
- Stir in frozen corn and kidney beans; cook 5 minutes more.0.5 tsp smoked paprika, 4 cups beef broth
- Season with salt and black pepper to taste.