This cowboy stew blends savory ground beef, hearty potatoes, and plenty of vegetables like bell pepper and green peas into a rich, flavorful broth that comes together quickly. It's an easy, satisfying dish that delivers the full comfort of a traditional stew without the long cook time.
Cowboy stew is perfect on cold days and incredibly easy to make, giving you a hearty, comforting meal without the long simmer of traditional stews. Its bold flavor and quick prep make it an ideal choice when you want something warm and satisfying with minimal effort.
If you love cozy fall and winter dishes, try my roasted red pepper and tomato soup or my hamburger stew for more comforting inspiration. Both are simple, flavorful options that fit perfectly into a cold-weather cooking rotation.
Cowboy Stew Ingredients
To make this cowboy stew, you'll need the following ingredients:
- Ground beef: Use ground beef for hearty, classic cowboy stew flavor, and opt for low-fat ground beef if you want to use less oil. Brown it well to build savory fond that enriches the whole pot.
- Aromatics: Onion and garlic create the cozy, mouthwatering base every great stew needs. Sauté them until softened and fragrant to layer in sweetness and depth.
- Seasonings: Tomato paste adds rich, concentrated depth that makes the broth taste slow-simmered. A mix of chili powder and paprika brings warm, smoky spice without overpowering the other flavors.
- Liquids: Beef broth gives the stew a robust, meaty backbone. Canned tomatoes add brightness and body, balancing the spices and keeping everything juicy.
- Vegetables: This recipe is loaded with vegetables-potatoes and carrots for comfort, green bell pepper for freshness, and pinto beans (or your favorite beans) for extra heartiness. Frozen corn and frozen green peas are stirred in at the end so they stay crisp-tender and really round out the stew.
How to make cowboy stew
- Sauté the aromatics: First, preheat some olive oil in a pot over medium heat. Add the onion and sauté for 1-2 minutes. Then add the garlic and continue to sauté until the onion turns translucent.
- Cook the ground beef and season: Next, add the ground beef and cook until fully browned. Season with salt and pepper. Then add the tomato paste and spices, and continue to sauté for a few minutes.
- Combine and simmer: Now add the beef broth, canned tomatoes, potatoes, carrots, bell pepper, and beans. Stir everything. Then cover and simmer for 20-30 minutes over low to medium heat.
- Finish: Add the frozen corn and frozen peas to the pot. Simmer for 1-2 minutes.
- Serve: Garnish with parsley, serve, and enjoy!
Tips & Notes
- Take your time to brown the beef: Get real color on the ground beef before anything else-let it sizzle undisturbed, then break it up. If you're using a lean grind, you may need a splash of oil.
- Build flavors in layers: Sauté the onion and garlic in the same pot until soft and lightly golden. Add the tomato paste, chili powder, and paprika together and cook until the paste turns brick-red and smells toasty (about 1-2 minutes), then splash in a little broth to loosen the browned bits.
- Handle the vegetables right: Cut potatoes and carrots into similar-sized chunks so they cook evenly, and add the bell pepper at the same time (but in larger pieces so it doesn't go soft). Corn and peas go in at the very end to stay crisp and sweet.
- Adjust the texture to your liking: If you want it thicker, let it simmer uncovered for a bit to reduce, or mash a few potatoes right in the pot. Prefer it soupier? Add an extra splash of broth.
- Simmer longer if you can: Cowboy stew is quick, but if you've got the time, let it gently simmer for a bit longer. It gives the flavors a chance to come together and makes the stew taste even richer.
How to serve this cowboy stew
- With crusty bread or a buttered roll: Perfect for soaking up the flavorful broth - plus, it makes the meal extra filling.
- Ladled over egg noodles: A great option if you want something a little more hearty and cozy. The stew sauce coats the noodles perfectly.
- Topped with shredded cheese: A sprinkle of sharp cheddar or a cheese blend adds richness and melts right into the hot stew.
- With a dollop of your cream or yogurt: It adds a cool, creamy contrast and balances out the spices.
- Served on its own, with a simple salad on the side: Cowboy stew is loaded with veggies and protein, so it's satisfying enough as a one-pot meal - just pair it with something fresh and crunchy if you like.
Frequently Asked Questions
Yes! Cowboy stew tastes even better the next day. Let it cool, store it in an airtight container in the fridge, and simply reheat on the stove or in the microwave.
You can use regular or low-fat ground beef. If you want to reduce the oil, go for a leaner option - just make sure to brown it well for the best flavor.
Yes! Cowboy stew is flexible. Swap in what you have - like sweet potatoes instead of regular, or kidney beans instead of pinto beans.
It has a warm, smoky flavor from the chili powder and paprika, but it's not overly spicy. You can always adjust the amount of spice to your taste.
That's up to you. Peeling them gives a smoother texture, but if the skins are clean and you like a more rustic stew, leave them on.
Yes, with a few swaps. Use a plant-based ground meat or lentils, and replace the beef broth with vegetable broth.
It's great on its own or served with crusty bread, egg noodles, shredded cheese, sour cream, or a side salad.
You can reheat it in a pot over medium heat, stirring occasionally, or in the microwave in short bursts. Add a splash of broth if it's too thick.
Absolutely. Let it cool completely, then freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat gently.
More easy and comforting recipes
If you're looking for more comforting and delicious dishes for your cooking rotation, be sure to check out the following recipes:
- Hamburger Stew
- White Bean Pumpkin Turkey Chili
- Black Bean and Lentil Soup
- Chicken Pot Pie Gnocchi
- Baked Gnocchi Bolognese
Cowboy Stew
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion finely diced
- 2 garlic cloves minced
- 1 pound ground beef
- salt and pepper to taste
- 2 tablespoons tomato paste
- 1 ½ tablespoon chili powder American spice blend, not ground chiles
- 1 ½ tablespoon paprika powder
- 3 cups beef broth
- 1 28-ounce can diced tomatoes
- 2 large potatoes cut into cubes
- 2 carrots cut into cubes
- 1 green bell pepper cut into bite-sized pieces
- 1 14-ounce can pinto beans drained and rinsed, or another type of bean
- 1 cup frozen corn
- 1 cup frozen peas
- parsley for garnish
Instructions
- First, preheat some olive oil in a pot over medium heat. Add the onion and sauté for 1-2 minutes. Then add the garlic and continue to sauté until the onion turns translucent.1 tablespoon olive oil, 1 yellow onion, 2 garlic cloves
- Next, add the ground beef and cook until fully browned. Season with salt and pepper. Then add the tomato paste and spices, and continue to sauté for a few minutes.1 pound ground beef, salt and pepper, 2 tablespoons tomato paste, 1 ½ tablespoon chili powder, 1 ½ tablespoon paprika powder
- Now add the beef broth, canned tomatoes, potatoes, carrots, bell pepper, and beans. Stir everything. Then cover and simmer for 20-30 minutes over low to medium heat.3 cups beef broth, 1 28-ounce can diced tomatoes, 2 large potatoes, 2 carrots, 1 green bell pepper, 1 14-ounce can pinto beans
- Add the frozen corn and frozen peas to the pot. Simmer for 1-2 minutes.1 cup frozen corn, 1 cup frozen peas
- Garnish with parsley, serve, and enjoy!parsley
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