Description
A hearty and flavorful Southwestern Cowboy Stew slow-cooked to tender perfection, featuring beef, beans, corn, potatoes, and a blend of smoky spices. This comforting stew combines robust ingredients and spices for a satisfying meal that’s perfect for chilly days.
Ingredients
Scale
Beef and Vegetables
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 large potatoes, peeled and cubed
- 1 bell pepper, diced
Beans
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
Liquids and Seasonings
- 1 tablespoon vegetable oil
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Optional Garnishes
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped
Instructions
- Brown the beef: Heat the vegetable oil in a large skillet over medium-high heat. Add the beef stew meat and brown on all sides. Remove from heat and transfer the meat to a slow cooker.
- Sauté onion and garlic: In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes or until the onion becomes translucent. Transfer the onion and garlic to the slow cooker with the meat.
- Add remaining ingredients: Add the beef broth, diced tomatoes with green chilies, black beans, kidney beans, corn, potatoes, bell pepper, chili powder, cumin, and smoked paprika into the slow cooker. Stir well to combine all ingredients.
- Season the stew: Season with salt and pepper to taste, ensuring that all ingredients are well mixed.
- Slow cook the stew: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the potatoes are cooked through.
- Taste and adjust seasoning: Before serving, stir the stew and taste for seasoning adjustments. Add more salt or spices as needed.
- Serve and garnish: Serve hot, optionally topping with shredded cheddar cheese and chopped cilantro for a garnish.
Notes
- For a spicier stew, add diced jalapeños or increase the chili powder.
- Use fresh corn when in season for a sweeter flavor.
- Beans can be substituted or combined with pinto or navy beans as preferred.
- This stew can also be made in an Instant Pot using the slow cook function or pressure cook for faster results.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
