Texas Cowboy Stew
Texas Cowboy Stew is a hearty and comforting dish packed with tender chunks of beef, beans, tomatoes, and plenty of spices that bring a little Southwest flavor to your bowl.…
Tip: save now, cook later.Texas Cowboy Stew is a hearty and comforting dish packed with tender chunks of beef, beans, tomatoes, and plenty of spices that bring a little Southwest flavor to your bowl. It’s the kind of stew that warms you up from the inside out, with a thick, rich texture and just the right amount of kick.
I love making this stew on chilly days when I want something filling and straightforward. What I really enjoy is how the ingredients come together easily in one pot, making it perfect for busy evenings or casual get-togethers. Whenever I make it, the smell alone fills the house with cozy vibes that make everyone gather around the table faster.
One of my favorite ways to serve Texas Cowboy Stew is with some crusty bread or warm tortillas to scoop up every last bit. It’s also great topped with a bit of shredded cheese or a dollop of sour cream if you like. This stew is a crowd-pleaser every time, and I always have to remind myself to save some for leftovers because it tastes even better the next day!
Key Ingredients & Substitutions
Ground Beef: This stew tastes best with regular ground beef for its rich flavor. For a leaner option, try ground turkey or chicken, but the flavor will be lighter.
Potatoes: They add heartiness and soak up flavors well. Yukon Gold or Russet potatoes both work great. Sweet potatoes can be a tasty twist if you want a slight sweetness.
Kidney Beans: These add texture and protein. If you prefer, black beans or pinto beans are good substitutes and keep the stew hearty.
Chili Powder & Spices: Chili powder gives the stew its classic Texan kick. If you like it milder, use less or swap with smoked paprika. Cumin adds warmth, but if you don’t have it, a pinch of coriander works.
How Do I Get Perfectly Tender Potatoes Without Them Turning Mushy?
The key is to add the potatoes at the right time and keep the stew at a gentle simmer.
- Cut potatoes into uniform chunks so they cook evenly.
- Add them after the meat and spices are cooked and just before simmering to avoid overcooking.
- Keep the heat low and gently simmer the stew; boiling can break down potatoes too fast.
- Check doneness by poking with a fork; they should be tender but still hold their shape.
Following these steps will give you cozy potato chunks that complement the other hearty ingredients perfectly.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – great for even heat and slow simmering to blend flavors well.
- Wooden spoon – perfect for stirring without scratching your pot.
- Chef’s knife – to chop onions, peppers, and potatoes quickly and safely.
- Cutting board – keeps your prep clean and organized.
- Measuring spoons – handy for getting your spices just right.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken if you want a lighter stew.
- Add diced jalapeños or a pinch of cayenne for extra heat and boldness.
- Mix in black beans or pinto beans instead of kidney beans for a different texture.
- Top with shredded cheddar or pepper jack cheese for a melty, creamy finish.
Texas Cowboy Stew
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 1 green bell pepper, sliced into strips
- 1 cup corn kernels (fresh or frozen)
- 1 can (14.5 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with juice
- 2 cups beef broth
- 1 tbsp tomato paste
Spices and Seasoning:
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tbsp vegetable oil
- Fresh parsley or cilantro, chopped, for garnish
How Much Time Will You Need?
This stew takes about 15 minutes to prep and around 35-40 minutes to cook, for a total of roughly 50-55 minutes. It’s a simple, hands-off simmering process that lets the flavors come together slowly.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the vegetable oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion is soft and translucent (about 4-5 minutes). Add the minced garlic and cook another minute until fragrant.
2. Brown the Beef and Season:
Add the ground beef to the pot. Break it up with a spoon as it cooks until browned all over and fully cooked with no pink remaining. Drain excess fat if needed. Stir in the chili powder, ground cumin, smoked paprika, salt, and pepper. Cook everything for 1-2 minutes to let the spices wake up and coat the meat well.
3. Add Vegetables and Simmer:
Now add the diced potatoes, green bell pepper strips, corn kernels, kidney beans, diced tomatoes (including the juice), tomato paste, and beef broth. Stir everything together so it’s well combined. Bring the stew to a boil, then reduce heat to low. Cover the pot and let it simmer for 30-40 minutes, or until the potatoes are tender and the flavors have blended nicely.
4. Final Touches and Serve:
Give the stew a taste and adjust the seasonings with salt and pepper if needed. Scoop the stew into bowls, and sprinkle chopped fresh parsley or cilantro on top for a fresh finish. Serve hot with crusty bread or warm tortillas to soak up the delicious broth.
Can I Use Frozen Corn Instead of Fresh?
Yes! Frozen corn works perfectly in this stew. Just add it straight from the freezer when you add the other veggies—no need to thaw first.
Can I Make Texas Cowboy Stew Ahead of Time?
Absolutely! This stew tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
How Can I Make This Stew Spicier?
To add more heat, toss in diced jalapeños with the onions or sprinkle in some cayenne pepper when adding the chili powder. Adjust gradually so it suits your taste.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, warm the stew on the stovetop over low heat, stirring occasionally, or microwave in short bursts until heated through.
