Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp olive oil
- 2 lb ground beef (80/20)
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups low-sodium beef broth
- 1 1/2 lb Yukon Gold potatoes, 1/2-inch cubes
- 1 can (15 oz) kidney beans, rinsed
- 1 can (15 oz) pinto beans, rinsed
- 1 1/2 cups corn kernels (frozen or canned)
- 2 tbsp chili powder
- 3 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp kosher salt, plus more to taste
- 1 tsp black pepper
- 1 tsp Worcestershire sauce
- 1 tbsp brown sugar (optional)
- Bay leaf, red pepper flakes (optional)
- Shredded cheddar, sour cream, cilantro or parsley, green onions (for serving)
Do This
- 1. Prep potatoes, onion, bell pepper, and garlic; drain and rinse beans; measure spices.
- 2. In a large heavy pot, heat oil over medium-high; brown ground beef, breaking it up, then drain excess fat.
- 3. Add onion and bell pepper; cook until softened. Stir in garlic, tomato paste, and spices; cook 1–2 minutes.
- 4. Pour in diced tomatoes, tomato sauce, beef broth, Worcestershire, brown sugar, bay leaf, and potatoes; bring to a boil.
- 5. Reduce heat, cover, and simmer 25–30 minutes, stirring occasionally, until potatoes are tender and stew has thickened.
- 6. Stir in beans and corn; simmer 5–10 minutes more. Taste and adjust seasoning, then serve hot with cheese, sour cream, and herbs.
Why You’ll Love This Recipe
- Classic Texan cowboy flavors: smoky chili spices, hearty beef, beans, and potatoes in a rich, tomatoey broth.
- Truly one-pot: everything simmers together for a rustic, stick-to-your-ribs meal with minimal cleanup.
- Family-friendly and customizable: mild enough for kids, easy to spice up for chili lovers.
- Great for leftovers: tastes even better the next day and freezes beautifully.
Grocery List
- Produce: 1 large yellow onion, 1 green bell pepper, 3 cloves garlic, 1 1/2 lb Yukon Gold potatoes, fresh cilantro or parsley, green onions (for garnish)
- Dairy: Shredded cheddar or Monterey Jack cheese, sour cream
- Pantry: Olive oil, 2 lb ground beef, tomato paste, 1 can diced tomatoes, 1 can tomato sauce, low-sodium beef broth, 1 can kidney beans, 1 can pinto beans, corn (frozen or canned), chili powder, smoked paprika, ground cumin, dried oregano, kosher salt, black pepper, crushed red pepper flakes (optional), bay leaf, Worcestershire sauce, brown sugar (optional), hot sauce (for serving, optional)
Full Ingredients
Main Stew
- 2 tbsp olive oil (or vegetable oil)
- 2 lb ground beef (80/20 for best flavor)
- 1 large yellow onion, diced (about 1 1/2 cups)
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (15 oz) tomato sauce (or crushed tomatoes)
- 4 cups low-sodium beef broth
- 1 1/2 lb Yukon Gold potatoes, cut into 1/2-inch cubes (about 4 medium potatoes)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed (or black beans)
- 1 1/2 cups corn kernels (frozen, canned and drained, or fresh)
- 1 bay leaf
Smoky Chili Seasoning
- 2 tbsp chili powder (American-style chili blend)
- 3 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes (optional, for heat)
- 1 tsp Worcestershire sauce
- 1 tbsp packed brown sugar (optional, to balance acidity)
For Serving (Optional but Recommended)
- Shredded sharp cheddar or Monterey Jack cheese
- Sour cream or plain Greek yogurt
- Chopped fresh cilantro or flat-leaf parsley
- Sliced green onions
- Crusty bread, warm tortillas, or cornbread
- Hot sauce, to taste
Step-by-Step Instructions
Step 1: Prep the Vegetables and Beans
Wash and dry all fresh produce. Dice the onion and green bell pepper into small, even pieces so they cook at the same rate. Scrub the potatoes well and cut them into 1/2-inch cubes; leaving the skins on adds texture and rustic charm, but you can peel them if you prefer. Mince the garlic.
Open the cans of kidney beans and pinto beans; drain and rinse them under cool running water until the water runs mostly clear. Drain well and set aside. Measure out all the spices (chili powder, smoked paprika, cumin, oregano, salt, pepper, and red pepper flakes if using) into a small bowl so they are ready to go. This makes the cooking process smoother and faster.
Step 2: Brown the Ground Beef
Place a large, heavy-bottomed pot or Dutch oven (at least 5–6 quarts) on the stove over medium-high heat. Add the olive oil. When the oil is shimmering, add the ground beef, breaking it apart with a wooden spoon or spatula into small crumbles.
Cook for 7–9 minutes, stirring occasionally, until the beef is well browned and no pink remains. If the pot accumulates a lot of fat, carefully spoon off most of it, leaving about 1–2 tablespoons in the pot for flavor. Browning the meat deeply adds a rich, savory base to the stew.
Step 3: Soften the Aromatics and Toast the Spices
Add the diced onion and green bell pepper to the browned beef. Cook over medium heat for 5–6 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent around the edges.
Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add the tomato paste and cook, stirring constantly, for 1–2 minutes. Toasting the tomato paste deepens its flavor and helps build a rich base.
Sprinkle in the chili powder, smoked paprika, cumin, oregano, salt, black pepper, and crushed red pepper flakes (if using). Stir well to coat the meat and vegetables in the spices, and cook for another 1 minute. This brief toasting step wakes up the spices and brings out their smoky, earthy notes.
Step 4: Build the Broth and Add the Potatoes
Pour in the diced tomatoes with their juices, tomato sauce, and beef broth. Stir to combine, scraping the bottom of the pot with your spoon to release any browned bits (these add tons of flavor).
Add the cubed potatoes, bay leaf, Worcestershire sauce, and brown sugar (if using). Stir everything well so the potatoes are submerged in the liquid. Bring the mixture up to a gentle boil over medium-high heat.
Step 5: Simmer Until the Potatoes Are Tender
Once the stew reaches a boil, reduce the heat to low or medium-low to maintain a gentle simmer. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Simmer for 25–30 minutes, stirring every 5–10 minutes to prevent sticking and ensure even cooking.
The stew is ready for the next step when the potatoes are fork-tender and the broth has thickened slightly. If the liquid level seems too low at any point, you can add a splash of water or extra broth. Conversely, if the stew looks too thin after 30 minutes, remove the lid and simmer uncovered for an additional 5–10 minutes to reduce.
Step 6: Add Beans and Corn, Then Finish Seasoning
Stir in the drained kidney beans, drained pinto beans, and corn kernels. Continue to simmer uncovered over low heat for 5–10 minutes, just until the beans and corn are heated through and the flavors meld.
Taste the stew and adjust the seasoning: add more salt for overall flavor, a pinch of brown sugar if it tastes too acidic, or extra chili powder and red pepper flakes for more heat. Remove and discard the bay leaf. If you prefer a thicker, almost chili-like consistency, you can simmer a bit longer or mash a few potato cubes against the side of the pot to naturally thicken the stew.
Step 7: Serve Texan Cowboy Stew with Toppings
Ladle the hot cowboy stew into warm bowls. Top each serving with a generous handful of shredded cheddar or Monterey Jack cheese so it melts slightly into the stew. Add a dollop of sour cream or Greek yogurt, then sprinkle with chopped cilantro or parsley and sliced green onions.
Serve immediately with crusty bread, warm tortillas, or a wedge of cornbread for soaking up the rich, smoky broth. Offer hot sauce at the table for anyone who likes an extra kick. This stew is hearty enough to be a full meal on its own, but a simple green salad on the side makes a great companion.
Pro Tips
- Use the right pot: A heavy Dutch oven or thick-bottomed soup pot helps prevent scorching and keeps the simmer nice and steady.
- Brown the beef well: Let the meat sit undisturbed for a minute or two at a time to develop color before stirring; more browning equals more flavor.
- Control the thickness: For a soupier stew, add up to 1 extra cup of broth. For a thicker, chili-like consistency, simmer uncovered longer or mash a few potatoes into the broth.
- Adjust the heat level: The recipe is written for mild-to-medium heat. Add more chili powder, red pepper flakes, or a diced jalapeño along with the bell pepper for a spicier version.
- Make it ahead: Cowboy stew tastes even better the next day as the flavors continue to meld, making it perfect for meal prep or entertaining.
Variations
- Smoky Sausage Cowboy Stew: Replace 1 lb of the ground beef with 1 lb sliced smoked sausage or andouille. Brown the sausage first, then proceed with the recipe. You will get a deeper, smokier flavor.
- Turkey or Leaner Version: Use ground turkey or lean ground beef (90/10). Add 1 extra tablespoon of olive oil when browning and do not drain as aggressively, since lean meat has less fat.
- Veggie-Packed Cowboy Stew: Add 1–2 diced carrots and 2 diced celery stalks with the onion and bell pepper, and stir in a handful of chopped spinach or kale during the last 5 minutes of simmering.
Storage & Make-Ahead
Allow the stew to cool to room temperature (no more than 2 hours at room temp). Transfer to airtight containers and refrigerate for up to 4 days. The flavors deepen over time, so leftovers are excellent.
For longer storage, freeze the stew in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Leave a little headspace for expansion. Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much. You can also reheat individual portions in the microwave, stirring every 60–90 seconds until hot throughout.
If you plan to freeze the stew, cook the potatoes just until tender but not falling apart; they will soften a bit more upon reheating.
Nutrition (per serving)
Approximate values for 1 of 6 servings (without toppings): about 520 calories; 30 g protein; 26 g fat; 36 g carbohydrates; 7 g fiber; 9 g sugar; 980 mg sodium. Actual values will vary based on specific ingredients, brands, and portion sizes, as well as any toppings you add.
