Cowboy Stew Recipe
A robust one-pot stew with browned ground beef, tender potatoes, carrots, and beans simmered in a spicy, smoky tomato broth.
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.
Notes
Testing Note: Potatoes best cut into ½-inch cubes for even cooking.
Stew thickens as it cools—stir in extra broth before reheating.
Brighten the final batch with a squeeze of lime juice.
Nutrition
Serving: 350gCalories: 350kcalCarbohydrates: 30g
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