This Hearty Cowboy Stew is the ultimate comfort food perfect for chilly evenings. It’s packed with tender beef, colorful veggies, and beans, all simmered in a rich broth that warms your soul.
Honestly, there’s something so satisfying about a big bowl of stew that feels like a hug in a bowl. I love to whip up a batch on lazy Sundays and enjoy it all week long. 🍲
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for stews as it becomes tender when slow-cooked. If you need a leaner option, you can use sirloin or even ground beef, but they will change the cooking time and texture.
Vegetable Oil: Any cooking oil works here! Olive oil or avocado oil are great alternatives. I usually stick with vegetable oil for the neutral flavor, but you can experiment.
Vegetables: Feel free to mix and match! Sweet potatoes or butternut squash can replace regular potatoes. You can also add green beans or peas for extra veggies.
Kidney Beans: You can substitute with black beans or pinto beans if you prefer. Canned beans are a great time-saver, and I always have some on hand.
Spices: If you lack some spices like smoked paprika, regular paprika works too. Fresh herbs like thyme or rosemary can also brighten up the flavor.
What’s the Best Way to Brown Meat for Stew?
Browning the beef is crucial for flavor. Here’s how to do it right:
- Use a large pot or Dutch oven. This ensures enough space for the beef cubes to brown evenly.
- Don’t overcrowd the pot! Brown the meat in batches if necessary. If it’s crowded, the beef will steam instead of brown.
- Heat the pot to medium-high and let the oil get hot before adding beef. This helps achieve a nice crust.
Once browned on all sides, remove the beef and move on to the next steps. This makes the broth richer and more flavorful!
Hearty Cowboy Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup beef broth
- 1 cup water
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
For Garnish:
- Fresh parsley or cilantro, chopped
How Much Time Will You Need?
This hearty cowboy stew takes about 15 minutes to prep and around 1.5 hours to cook, allowing for the beef to become tender and the flavors to meld together. Perfect for a cozy night in!
Step-by-Step Instructions:
1. Browning the Beef:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. When the oil is hot, add the beef cubes in batches if necessary. Brown them on all sides, which should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside.
2. Sauté the Aromatics:
In the same pot, add the chopped onion and minced garlic. Sauté until the onion is softened and fragrant, about 3-4 minutes. Give it a stir now and then to prevent sticking!
3. Mixing in the Flavors:
Return the browned beef back to the pot. Stir in the tomato paste, chili powder, smoked paprika, cumin, and oregano. Let everything cook together for 1-2 minutes so the spices can toast and become aromatic.
4. Building the Base:
Now, add the diced tomatoes (with their juices), beef broth, and water to the pot. Bring the mixture to a boil, stirring occasionally. Once boiling, reduce the heat to low and cover the pot.
5. Simmering the Beef:
Let the stew simmer for about 1 hour. This is when the beef will become tender and absorb all those delightful flavors. Feel free to check occasionally; just make sure the lid goes back on!
6. Adding the Vegetables:
After the hour of simmering, it’s time to add the diced potatoes, sliced carrots, celery, bell peppers, and kidney beans. Season everything with salt and pepper to taste. Stir well to combine.
7. Final Simmer:
Cover the pot again and let it simmer for another 30-40 minutes, until both the vegetables and beef are tender. You can check the tenderness with a fork—if it’s easy to pierce, you’re good to go!
8. Taste and Adjust:
Before serving, give the stew a taste and adjust any seasonings as needed. If you like it spicy, a pinch more chili powder can do wonders!
9. Serving:
Serve the stew hot, garnished with fresh parsley or cilantro for a pop of color and flavor. This cowboy stew is perfect for cozy nights, and I bet it’ll warm you from the inside out!
FAQ for Hearty Cowboy Stew
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck roast is ideal for its tenderness after slow cooking, you can also use sirloin or brisket. Just keep in mind that the cooking time may need adjustments for different cuts.
How Can I Make This Stew Vegetarian?
For a vegetarian version, substitute the beef with hearty vegetables like mushrooms and zucchini. Replace the beef broth with vegetable broth, and add more protein by using lentils or chickpeas instead of kidney beans.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. For longer storage, you can freeze the stew in freezer-safe containers for up to 3 months. Just thaw in the fridge overnight before reheating!
Can I Add More Vegetables to This Recipe?
Definitely! Feel free to add any of your favorite vegetables, like green beans, corn, or peas. Just adjust the cooking time slightly to ensure they become tender without getting mushy.
