Some nights, you just stare into the fridge and have zero ideas. You want something warm, something that fills you up, but you definitely don’t have the energy for a big, complicated meal.
This is the meal for those nights. I’m going to show you how to make a ridiculously easy Texas Cowboy Stew that tastes like it cooked all day. It’s a one-pot wonder that will make your whole kitchen smell amazing, and you’ll feel like a rockstar with barely any effort.
What You’ll Need
This recipe is all about simple, hearty stuff you can probably find at any grocery store. No weird, fancy ingredients here. I’m a big fan of using whatever you’ve got, but for the first time, try to stick close to this list. It just works.
Here’s the breakdown of what you’ll need to grab.
| Ingredient | Amount |
|---|---|
| Ground Beef (80/20) | 2 lbs |
| Yellow Onion | 1 large |
| Garlic | 4 cloves |
| Russet Potatoes | 1½ lbs |
| Diced Tomatoes | 1 (28 oz) can |
| Pinto Beans | 2 (15 oz) cans |
| Kidney Beans | 1 (15 oz) can |
| Canned Corn | 1 (15 oz) can |
| Beef Broth | 2 cups |
| Smoked Paprika | 1 tbsp |
| Chili Powder | 2 tbsp |
| Cumin | 1 tbsp |
| Salt | 1½ tsp |
| Black Pepper | 1 tsp |
| Olive Oil | 2 tbsp |
For Topping It Off (Optional but Recommended)
You can eat the stew as is, but toppings make everything better. It’s just a fact.
| Ingredient | Amount |
|---|---|
| Shredded Cheddar Cheese | 1 cup |
| Sour Cream or Plain Greek Yogurt | ½ cup |
| Green Onions | 2-3 stalks |
| Cornbread or Crusty Bread | For serving |
The Tools for the Job
You don’t need a professional kitchen setup for this. I’ve made this stew on a campfire before, so I promise your kitchen can handle it.
| Tool | Why You Need It |
|---|---|
| Large Pot or Dutch Oven | For cooking everything |
| Wooden Spoon | For stirring and scraping |
| Sharp Knife | For chopping veggies |
| Cutting Board | To protect your counter |
| Can Opener | For all those cans |
That’s really it. See? Super simple.
Let’s Get Cooking: The Step-by-Step Guide
Alright, this is where the fun starts. Follow these steps and you can’t mess it up. Read through them once before you start so you know what’s coming.
Step 1: First thing, get your veggies ready. Chop your onion, mince up your garlic, and peel and dice your potatoes into bite-sized chunks, about half an inch. (If you cut them too big, they’ll take forever to cook).
Step 2: Heat up the olive oil in your big pot over medium-high heat. Once it’s shimmering a little, add your ground beef. Break it up with your spoon and let it brown for about 5-7 minutes. You want to see some nice brown bits, not just gray meat.
Step 3: Drain most of the grease out of the pot, but leave a little bit behind for flavor. Now, toss in your chopped onion and cook for about 4-5 minutes until it gets soft and a little see-through. Add the garlic and cook for just one more minute until you can smell it. (Don’t let the garlic burn, it gets bitter).
Step 4: Sprinkle in all your spices—the chili powder, smoked paprika, cumin, salt, and pepper—right onto the meat and onions. Stir it all together and let it cook for about a minute. This little step toasts the spices and makes a huge difference in the final taste.
Step 5: Now it’s time for everything else. Dump in your diced potatoes, the undrained can of diced tomatoes, the drained and rinsed beans, the drained corn, and the beef broth. Give it all a really good stir to make sure nothing is stuck to the bottom.
Step 6: Bring the whole pot to a gentle boil. Once you see some bubbles, turn the heat down to low, put the lid on, and let it simmer. You’ll want to let it go for at least 45 minutes, or until the potatoes are soft enough to easily poke with a fork. Stir it every 15 minutes or so.
Step 7: After the potatoes are tender, take the lid off and let it simmer for another 10-15 minutes to thicken up a bit. Taste it and see if it needs more salt or pepper. Now it’s ready to serve.
My Pro Tips for the Best Stew
Over the years, I’ve made this stew a hundred different ways. Here are a few things I’ve learned that take it from good to great.
Don’t Skip the Browning Step
Seriously, this is the most important part. When you brown the beef, you’re creating deep, rich flavor. Those little brown bits that get stuck to the bottom of the pan are pure gold. Scrape them up when you add the broth. If you just boil the meat, your stew will taste flat.
Let It Rest
I know you want to eat right away, but this stew is even better after it sits for a bit. If you can, turn off the heat and let it hang out with the lid on for 20-30 minutes before serving. It lets all the flavors get to know each other. It’s even better the next day.
The “Secret” Ingredient Kick
If you want to add a little something extra, a dash of Worcestershire sauce or a teaspoon of liquid smoke at the end gives it a deeper, smokier flavor. You can also add a small, diced jalapeño with the onions if you like a little bit of heat.
Making It Your Own (Substitutions & Variations)
This recipe is a great starting point, but feel free to play around with it. Cooking should be fun, not a strict set of rules.
Protein Swaps
Not a ground beef fan? No problem. You can use ground turkey, ground chicken, or even crumbled Italian sausage. If you use sausage, you might want to cut back on the salt a little, since it’s already salty.
Bean & Veggie Boosts
You can swap the beans for whatever you have. Black beans are great in this. Want more veggies? Go for it. A cup of frozen corn works perfectly. Some people add a chopped green bell pepper in with the onions. I’ve even thrown in leftover sweet potatoes before.
Spice It Up or Down
If you have kids, you might want to use a mild chili powder. If you love heat, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce when you serve it. You’re in control of the spice level.
Plan Ahead: Make-Ahead & Storage Tips
This stew is perfect for meal prepping or just having leftovers for lunch.
Make-Ahead: You can chop all your veggies a day or two in advance and keep them in an airtight container in the fridge. You can also make the entire stew ahead of time. It honestly tastes better on day two, so it’s a great dish to make on Sunday for a busy Monday night.
Leftovers and Storage: Let the stew cool down completely, then store it in an airtight container in the fridge for up to 4 days.
Freezing: This stew freezes beautifully. Let it cool completely, then put it in freezer-safe bags or containers. It will last for up to 3 months. To reheat, just let it thaw in the fridge overnight and then warm it up slowly on the stove. You might need to add a splash of beef broth if it got too thick.
Your Cowboy Stew Questions Answered
Here are some common questions I get about this recipe.
Q1. Can I make this in a slow cooker?
Ans: Absolutely. Just brown the beef, onions, and garlic on the stove first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Q2. Is Cowboy Stew supposed to be super thick?
Ans: It should be thick and hearty, but not like paste. If yours is too thick, just stir in a little more beef broth until it’s the way you like it.
Q3. What’s the difference between this and regular chili?
Ans: The biggest difference is usually the potatoes and corn. Traditional Texas chili doesn’t have beans, but Cowboy Stew is loaded with them, along with potatoes, which makes it a complete meal in a bowl.
Q4. My stew tastes a little bland. What went wrong?
Ans: It probably just needs more salt. Salt brings out all the other flavors. Also, make sure you browned the meat properly and toasted the spices—those two steps build a ton of flavor.
Wrapping Up
This Cowboy Stew is more than just a recipe; it’s a solution for a busy day. It’s a warm, comforting hug in a bowl, and it’s so easy to pull off that you’ll find yourself making it again and again.
So give it a try. Don’t be afraid to experiment with different ingredients and make it your own. And when you do, come back and leave me a comment. I’d love to hear how it turned out for you or any fun changes you made.