Cowboy Stew is a hearty and satisfying dish packed with tender chunks of beef, hearty vegetables like potatoes and carrots, and a rich, flavorful broth. It’s the kind of stew that warms you up from the inside out, perfect for chilly days or whenever you need a comforting meal.
I love how the flavors in this stew come together—each bite is full of meaty goodness and a little hint of spice that keeps things interesting. It’s one of those recipes where you can toss in whatever veggies you have on hand, making it super flexible and easy to customize. Plus, it’s great for making ahead and reheating, which is a big win in my book.
My favorite way to enjoy Cowboy Stew is with a crusty piece of bread or a warm biscuit to soak up all the tasty broth. It’s the kind of meal that feels like a big, cozy hug after a long day, and I always find myself looking forward to leftovers the next day. This stew really brings people together around the table, sharing a bowl of simple, honest food.
Key Ingredients & Substitutions
Beef stew meat: This is the heart of the stew. Chuck roast or brisket cut into cubes works great for tenderness. If you want a leaner option, try stew beef or even diced boneless pork.
Vegetables: Potatoes and carrots add nice texture and sweetness. If you lack green beans, peas or zucchini can be good swaps. Canned corn is fine, but fresh or frozen gives a sweeter pop.
Beans: Kidney beans give creaminess and protein. Feel free to substitute with black beans or pinto beans if preferred. Use canned for convenience.
Broth and tomatoes: Beef broth gives rich flavor, but you can use vegetable broth to make it lighter. Canned diced tomatoes add acidity and body — fire-roasted ones bring extra depth.
Spices: Oregano, cumin, and chili powder create a slight smoky, earthy touch. If you want milder stew, reduce or omit chili powder. Paprika works well as an alternative.
How Do You Make the Beef Tender and Flavorful?
Getting tender beef and bold flavor starts with browning and slow simmering. Here’s how:
- Brown beef cubes in hot oil without crowding the pan to develop a deep, rich crust.
- Remove beef and cook onions and garlic in the same pot to soak up browned bits — this adds flavor.
- Return beef, add broth, tomatoes, and spices, then simmer low and slow for at least 1 hour to soften the beef and build taste.
- Add potatoes and carrots mid-way so they don’t get mushy while beef is softening.
Patience during the simmer is key — don’t rush or the beef can be tough. A gentle simmer breaks down connective tissue and keeps the meat juicy.
Equipment You’ll Need
- Large Dutch oven or heavy-bottom pot – perfect for browning meat and slow simmering without burning.
- Sharp chef’s knife – makes chopping potatoes, carrots, and onions quick and safe.
- Wooden spoon – great for stirring the stew gently without scratching your pot.
- Measuring spoons – to get your spices just right every time.
- Colander – helpful for rinsing canned beans and draining vegetables.
Flavor Variations & Add-Ins
- Swap beef for cubed chicken or turkey for a lighter stew that still feels hearty.
- Add diced bell peppers or jalapeños for a fresh crunch and mild heat.
- Stir in a handful of fresh chopped cilantro or parsley before serving to brighten flavors.
- Mix in a cup of cooked barley or brown rice at the end for extra texture and fiber.
How to Make Cowboy Stew?
Ingredients You’ll Need:
For the Stew:
- 1 lb beef stew meat, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 large potatoes, peeled and cubed
- 2 large carrots, peeled and sliced
- 1 cup green beans, cut into 2-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp chili powder (optional, for mild heat)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This stew takes about 15 minutes to prep, plus 1 to 1.5 hours to slow simmer and get the beef tender. Adding the vegetables takes another 30 minutes of cooking. In total, plan for about 2 hours from start to finish. The slow cooking gives the stew its rich flavors and tender meat.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides, which locks in flavor. When browned, remove the beef and set it aside for now.
2. Cook the Onions and Garlic:
In the same pot, add the chopped onion and cook for about 5 minutes until soft and translucent. Then add the minced garlic and cook for another minute, until you can smell the lovely aroma.
3. Combine Ingredients and Simmer:
Put the browned beef back into the pot. Pour in the beef broth and diced tomatoes with their juice. Stir in the oregano, cumin, chili powder (if using), salt, and pepper. Bring everything to a boil, then reduce the heat to low and cover. Let it simmer gently for 1 to 1.5 hours, until the beef is tender and flavorful.
4. Add the Potatoes and Carrots:
Add the peeled and cubed potatoes, along with the sliced carrots, to the stew. Cover again and cook for another 20 minutes, letting the vegetables soften.
5. Add Remaining Vegetables and Beans:
Stir in the green beans, corn, and kidney beans. Cook uncovered for an additional 10 to 15 minutes until all vegetables are tender but still hold their shape.
6. Finish and Serve:
Taste the stew and add more salt and pepper if needed. Serve it hot in bowls, with crusty bread or warm biscuits to dip and enjoy the rich, savory broth.
Can I Use Frozen Beef Stew Meat?
Yes! Just make sure to thaw it completely in the refrigerator overnight before cooking. This helps the beef brown evenly and ensures it cooks properly in the stew.
Can I Make Cowboy Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef and vegetables are tender.
How Should I Store Leftovers?
Let the stew cool to room temperature, then store it in an airtight container in the fridge for up to 3-4 days. It also freezes well—just thaw overnight in the fridge before reheating.
Can I Substitute the Vegetables?
Definitely! Feel free to swap in your favorite veggies like bell peppers, zucchini, or peas. Just keep cooking times in mind to avoid overcooking softer vegetables.