Crockpot Cowboy Stew
Crockpot cowboy stew is the perfect choice for those chilly winter evenings, delivering rich, savory flavors that feel like a warm hug from the inside out.
Equipment
- Crockpot (Slow Cooker)
- Cutting board
- Chef’s knife
- Measuring Cups & Spoons
- Mixing Spoon / Ladle
- Can Opener
Ingredients
For the Stew
- 2 lbs beef chuck cut into 1-inch cubes
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz pinto beans, drained and rinsed
- 1 can 14.5 oz diced tomatoes
- 1 cup beef broth
- 1 large onion diced
- 3 cloves garlic minced
- 2 bell peppers any color, diced
- 2 medium potatoes peeled and cubed
- 2 carrots sliced
- 1 cup corn kernels fresh or frozen
For the Seasoning
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp black pepper
- 1 tsp salt adjust to taste
- 1/4 tsp cayenne pepper optional, for a little heat
- 1 bay leaf
Instructions
Step 1: Prep Your Ingredients
- Wash and peel the potatoes and carrots, then cut them into bite-sized cubes and slices.
- Dice the onion and bell peppers, and mince the garlic cloves.
- If using fresh corn, cut kernels off the cob.
- Pro Tip: Try to cut the vegetables into similar sizes so they cook evenly in the crockpot.
Step 2: Brown the Beef (Optional but Recommended)
- Heat a skillet over medium-high heat and add a splash of oil.
- Brown the beef cubes in batches, about 2–3 minutes per side.
- Transfer the browned beef into the crockpot.
- Pro Tip: Browning the beef first adds depth of flavor and a richer color to your cowboy stew.
Step 3: Layer the Ingredients in the Crockpot
- Start with the browned beef at the bottom.
- Add potatoes, carrots, bell peppers, onions, and corn.
- Pour in the drained beans and diced tomatoes with their juice.
- Add the beef broth.
Step 4: Season the Stew
- Sprinkle in chili powder, smoked paprika, cumin, black pepper, salt, and cayenne pepper (if using).
- Add the bay leaf on top.
- Gently stir everything together until ingredients are evenly distributed.
Step 5: Cook Low and Slow
- Cover the crockpot with the lid and cook on low for 6–8 hours or high for 3–4 hours.
- Give it a gentle stir halfway through cooking if you can.
- Pro Tip: Resist lifting the lid too often—keeping the heat trapped is key for tender beef and flavorful vegetables.
Step 6: Finish and Serve
- Remove the bay leaf.
- Taste the stew and adjust seasoning with extra salt or pepper if needed.
- Serve hot with fresh bread or over a bed of rice for a complete cold weather dinner.
Notes
Nutritional Value (per serving, approximate):
- Calories: 350–400 kcal
- Protein: 28–30 g
- Carbohydrates: 35–40 g
- Fiber: 9–10 g
- Sugars: 6–7 g
- Fat: 12–14 g
- Saturated Fat: 4–5 g
- Sodium: 700–800 mg