This Hearty Cowboy Stew is like a warm hug in a bowl! Packed with tender beef, fresh vegetables, and rich flavors, it’s perfect for chilly evenings.
On cozy nights, I love pairing this stew with a crusty bread for dipping. Don’t be surprised if it becomes your go-to comfort meal—it’s that good! 😊
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for stews as it becomes tender with slow cooking. If you want a leaner option, you can use sirloin or round steak, but it might be less flavorful.
Vegetable Oil: I use vegetable oil for browning the beef, but olive oil or canola oil works well too. Choose whatever you have on hand!
Potatoes: I like using Yukon Gold or Russet potatoes for their creamy texture. You can swap them out for sweet potatoes for a different flavor and added nutrition.
Canned Tomatoes: Diced tomatoes add acidity and sweetness. If you prefer fresh, use about 4 cups of chopped tomatoes or tomato paste for a richer flavor.
Beans: Pinto or kidney beans bring protein and fiber. You can substitute black beans or chickpeas if preferred. Canned beans work great, just rinse them before adding!
How Do I Ensure the Beef is Perfectly Tender?
To get that melt-in-your-mouth texture, browning the beef cubes is a crucial step. It locks in flavor and creates that rich base for your stew. Here’s a quick guide:
- Make sure your pot is hot before adding the oil and beef. This helps get a nice crust on the meat.
- Don’t crowd the pot! Brown the beef in batches if necessary. This ensures they sear rather than steam.
- Once you add the broth and tomatoes, let it simmer on low heat. This slow cooking allows the meat to tenderize perfectly.
Trust the process! It might take a bit of time, but you’ll have a delicious outcome that’s well worth it.
Hearty Cowboy Stew for Cozy Nights
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 4 medium potatoes, peeled and diced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 cup corn kernels (fresh or frozen)
- 1 (15 oz) can pinto or kidney beans, drained and rinsed
- 1 tbsp Worcestershire sauce
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- Salt to taste
For Garnish:
- Fresh parsley or cilantro (optional)
How Much Time Will You Need?
This Hearty Cowboy Stew requires about 20 minutes of prep time and 1 hour and 40 minutes of cooking time. So, you’re looking at approximately 2 hours from start to finish. It might seem like a bit of time, but the delicious smell wafting through your kitchen will be worth every minute!
Step-by-Step Instructions:
1. Brown the Beef:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in small batches to avoid overcrowding. Brown all sides of the beef for about 5-7 minutes, then remove and set aside. This step adds lots of flavor!
2. Sauté the Vegetables:
In the same pot, add the chopped onion and cook until it becomes translucent, which should take about 5 minutes. Next, add the minced garlic and sauté for another minute until fragrant. Be careful not to let it burn!
3. Combine Ingredients:
Return the browned beef to the pot. Pour in the beef broth and the can of diced tomatoes with their juice. Stir in the Worcestershire sauce, chili powder, ground cumin, smoked paprika, salt, and black pepper. This mix already smells amazing!
4. Simmer the Stew:
Bring the stew to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 1 hour. This allows the beef to become tender and soak up all those lovely flavors.
5. Add the Vegetables:
After an hour, add the diced potatoes, sliced carrots, and celery to the pot. Cover again and continue simmering for another 30 minutes or until the vegetables are nice and tender.
6. Finish with Corn and Beans:
Stir in the corn kernels and beans, and let everything cook together for an additional 10 minutes, just to heat through and blend those flavors.
7. Taste & Adjust:
Before serving, taste your stew and adjust the seasoning with more salt or pepper as needed. Every bite should be comforting and delicious!
8. Serve & Enjoy:
Ladle the hearty stew into bowls. Feel free to garnish with fresh parsley or cilantro for a pop of color. Serve hot and enjoy a cozy night with this warming delight!
Frequently Asked Questions (FAQ)
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck roast is ideal for its flavor and tenderness when slow-cooked, you can also use brisket or round steak. Just remember that the cook time may vary slightly depending on the cut you choose!
How Can I Make This Stew Ahead of Time?
You can definitely prepare the stew in advance! Cook it completely, let it cool, then transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove over medium heat, adding a splash of broth if it’s too thick.
What Can I Substitute for Beans?
If you’re not a fan of beans or prefer to avoid them, you can skip them altogether or substitute with lentils or cooked quinoa for added protein. Just add them towards the end of cooking to heat through!
Can This Stew Be Frozen?
Yes! This stew freezes wonderfully. Just let it cool to room temperature, then portion into freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating on the stove.
