Cowboy Stew
A warm and hearty cowboy stew packed with tender beef, fresh vegetables, and a rich broth, perfect for family meals and cozy weekends.
Ingredients
Main Ingredients
- 1 pound beef chuck, cut into chunks
- 4 cups beef broth
- 2 cups potatoes, diced
- 2 cups carrots, sliced
- 1 can (15 oz) beans (e.g., kidney beans, black beans), drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
Preparation
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onions and garlic, sauté until they are translucent.
- Add beef chunks and brown them on all sides.
- Stir in the beef broth, diced tomatoes, potatoes, carrots, beans, paprika, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 2 hours, until the beef is tender.
- Adjust seasoning as needed.
- Serve hot with crusty bread or over rice.
Notes
Cut the beef into uniform chunks for even cooking. Feel free to use different beans or veggies you have on hand. Keep an eye on the stew while it simmers; stir occasionally to prevent sticking. Adjust the seasoning towards the end of cooking for the best flavor. If the stew is too thick, add a bit more broth to reach your desired consistency.