Texas Cowboy Stew is a hearty, filling dish packed with tender beef, potatoes, carrots, and beans all simmered in a rich, flavorful broth. It’s the kind of stew that feels like a warm hug after a long day, with just the right amount of spice and heartiness to make you feel right at home.
I love making this stew when the weather cools down because it’s so easy to throw together in one pot and let it cook slowly while I take care of other things. The smell that fills the kitchen is always a signal that comfort food is on the way. Plus, the flavors get better the longer it sits, so it’s even tastier the next day.
My favorite way to enjoy Texas Cowboy Stew is with some crusty bread on the side or over a bed of fluffy rice. It’s perfect for sharing with family or friends around a big table, and somehow everyone always asks for seconds. It’s a classic meal that reminds me of good times and simple, satisfying food.
Key Ingredients & Substitutions
Ground Beef: This stew uses ground beef for a rich, meaty base. You can swap for ground turkey or a plant-based alternative if you prefer something lighter or vegetarian.
Potatoes: Potatoes add heartiness and soak up flavors well. Yukon Gold or red potatoes work great, but sweet potatoes add a nice touch of sweetness.
Bell Peppers: Both green and red peppers bring color and mild flavor. If you don’t have both, just use whichever you have on hand.
Kidney Beans: These give creaminess and protein. Black beans or pinto beans are good substitutes and keep the stew filling.
Spices: Chili powder, cumin, and smoked paprika create that classic Tex-Mex flavor. If you like it spicier, add a pinch of cayenne or more jalapeño.
How Can I Get the Best Flavor When Browning the Beef and Sautéing the Veggies?
Building flavor starts with properly browning the beef and softening the vegetables:
- Brown Beef: Heat your pot well before adding oil and beef. Let the beef brown without stirring too often to get a nice crust.
- Drain Fat: If there’s too much fat, drain it to keep the stew from feeling greasy.
- Sauté Veggies: After beef, add onions, garlic, and peppers. Cook on medium until softened and fragrant. This step helps develop the stew’s depth.
- Toast Spices: Stir the spices into the veggies and cook for 1-2 mins. This boosts their aroma and flavor before adding liquids.
Taking these steps gives your stew a rich, layered taste that makes it feel homemade and comforting.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for browning meat and slow simmering the stew evenly.
- Wooden spoon or sturdy spatula – great for stirring without scratching your pot.
- Chef’s knife – makes chopping vegetables quick and safe.
- Cutting board – a stable surface for all your chopping tasks.
- Ladle – helps serve the stew easily and keeps the kitchen tidy.
Flavor Variations & Add-Ins
- Swap ground beef for diced chuck roast for chunkier, tender meat pieces.
- Add black beans or pinto beans instead of kidney beans for a different bean texture and flavor.
- Include diced sweet potatoes for a mild sweetness that balances the spices.
- Stir in a handful of chopped fresh cilantro just before serving for a fresh, bright finish.
How to Make Texas Cowboy Stew
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 2 medium potatoes, peeled and diced
- 1 cup corn kernels (fresh or frozen)
- 2 (14.5 oz) cans diced tomatoes, undrained
- 1 (15 oz) can kidney beans, drained and rinsed
- 4 cups beef broth
- 1-2 jalapeño peppers, sliced (adjust to taste)
Spices and Seasoning:
- 2 tbsp chili powder
- 1 tsp cumin powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp vegetable oil
- Fresh chopped chives or green onions for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and another 45 to 60 minutes to simmer until the potatoes are tender and all the flavors meld together. Overall, plan for about 1 to 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Add the ground beef and break it up with a spoon as it cooks. Brown the beef until it’s no longer pink, then drain any extra fat.
2. Cook the Vegetables:
Add the chopped onion, garlic, and diced green and red bell peppers to the pot. Sauté everything for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
3. Season the Stew:
Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Cook the spices with the veggies and beef for 1-2 minutes to bring out their flavors.
4. Add the Remaining Ingredients:
Add the diced potatoes, corn, diced tomatoes (with juice), kidney beans, and beef broth. Stir everything well to combine.
5. Simmer the Stew:
Bring the stew to a boil, then lower the heat to a gentle simmer. Let it cook uncovered for about 45 minutes to an hour, or until potatoes are tender and the stew thickens.
6. Add the Heat:
In the last 10 minutes of cooking, add the sliced jalapeño peppers, adjusting the amount to your preferred spicy level.
7. Final Touches & Serve:
Taste the stew and adjust the seasoning with more salt or pepper if needed. Serve the stew hot, garnished with fresh chopped chives or green onions. It’s wonderful alongside warm cornbread or over fluffy steamed rice.
Can I Use Frozen Ground Beef for This Stew?
Yes, you can! Just make sure to thaw it completely in the refrigerator overnight before cooking. This ensures even browning and helps prevent excess moisture in the stew.
Can I Make Texas Cowboy Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the veggies first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until potatoes are tender.
How Should I Store Leftovers?
Let the stew cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until warmed through.
Can I Adjust the Spice Level?
Definitely! Reduce or omit jalapeños if you prefer less heat, or add extra chili powder or a pinch of cayenne pepper for more kick. Taste and adjust toward the end of cooking.
