Texas Cowboy Stew is a hearty and satisfying dish packed with tender chunks of beef, hearty potatoes, beans, and a delicious tomato-based broth. It’s the kind of stew that feels warm and comforting after a long day, with just enough spice and smokiness to keep things interesting. This stew is all about simple, bold flavors that come together in a big pot of goodness.
I love making this stew when the weather turns cooler because it fills the kitchen with that irresistible comforting stew smell. One of my favorite things to do is let it simmer slowly so all the flavors get cozy and mingle together perfectly. I also like to add a little extra chili powder to give it a nice kick — it reminds me of true Texas flavors!
This stew is perfect served with cornbread or warm tortillas for dipping. It’s the kind of meal that brings people to the table and invites easy conversation. I think everyone appreciates a good cowboy stew that’s both filling and full of heart. Whenever I make it, it feels like a little taste of the Southwest right at home.
Key Ingredients & Substitutions
- Ground Beef
- This stew’s heart is the beef, which adds rich flavor and protein. You can swap in ground turkey or chicken for a leaner option, though the flavor will be milder.
- Potatoes
- Russet or Yukon Gold potatoes work great—they soak up stew flavors without falling apart. Sweet potatoes add a nice twist if you want a slightly sweeter taste.
- Beans
- Kidney beans are classic here, giving texture and earthiness. If you prefer, black beans or pinto beans are tasty alternatives and keep it just as hearty.
- Spices
- Chili powder, cumin, and smoked paprika bring that smoky, warm flavor Texas is known for. Feel free to adjust the chili powder or cayenne pepper to match your heat tolerance.
- Corn
- Adds a touch of sweetness and color. Fresh, frozen, or canned all work—just drain canned corn well.
How Do I Get the Best Flavors From the Spices?
To really make the spices pop, it’s important to toast them briefly with the browned beef. This unlocks their oils and deepens the flavor.
- After browning the beef and draining any fat, add the chili powder, cumin, smoked paprika, and cayenne right to the pot.
- Stir constantly over medium heat for about 1 minute. You’ll notice a warm, fragrant aroma as the spices bloom.
- Then, add your liquids (broth, tomatoes) to “deglaze” the pot, pulling up those tasty browned bits from the bottom.
This extra step makes your stew more flavorful and authentic. Don’t rush it—gentle cooking of spices is key!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat and slow simmering to develop rich flavors.
- Wooden spoon – great for stirring the stew without scratching your pot.
- Sharp knife – makes chopping onions, garlic, potatoes, and jalapeños quick and safe.
- Cutting board – a sturdy surface helps you prep veggies easily and safely.
- Measuring spoons – handy for getting your chili powder and spices just right.
Flavor Variations & Add-Ins
- Swap ground beef for cubed chuck roast for a chunkier, beefier texture.
- Add diced bell peppers for a sweeter, fresh crunch that complements the spices.
- Include black beans instead of kidney beans for a softer texture and milder taste.
- Mix in a handful of chopped fresh cilantro at the end for bright, herbaceous notes.
How to Make Texas Cowboy Stew?
Ingredients You’ll Need:
- 1 lb ground beef
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups diced potatoes (about 2 medium potatoes)
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 tbsp tomato paste
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional for extra heat)
- Salt and black pepper to taste
- 1 jalapeño, sliced (for garnish)
- 1/4 cup chopped green onions (for garnish)
- Sour cream (for serving)
How Much Time Will You Need?
This stew takes about 15 minutes of prep, including chopping and browning meat, plus about 30 minutes of cooking and simmering. In total, plan on around 45 minutes from start to finish for a warm, hearty stew ready to enjoy.
Step-by-Step Instructions:
1. Cook the Aromatics:
Start by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes. Then add minced garlic and cook just 30 seconds more until fragrant.
2. Brown the Ground Beef:
Add the ground beef to the pot, breaking it apart with your spoon. Brown it well until no pink remains, about 6-8 minutes. Drain off excess fat if needed.
3. Toast the Spices:
Sprinkle in chili powder, ground cumin, smoked paprika, cayenne pepper (if you like it spicy), plus salt and pepper. Stir and cook for 1 minute to release their flavors.
4. Add Liquids and Potatoes:
Pour in the beef broth, diced tomatoes with juices, and tomato paste. Stir to combine everything well. Add diced potatoes next. Bring the pot to a boil, then reduce heat to a simmer. Let it cook, uncovered, for about 20 minutes, or until the potatoes are tender.
5. Finish with Beans and Corn:
Now stir in kidney beans and corn. Simmer another 5-10 minutes to warm through and let flavors blend nicely.
6. Taste and Serve:
Give the stew a taste and add more salt, pepper or chili powder as you like. Serve hot with a dollop of sour cream, slices of jalapeño, and chopped green onions on top for a fresh, spicy finish. It’s wonderful with warm cornbread or tortillas!
Can I Use Frozen Corn in Texas Cowboy Stew?
Yes, frozen corn works perfectly! Just add it directly to the stew during the last simmering step—no need to thaw beforehand. This keeps things easy and tasty.
How Do I Store Leftover Cowboy Stew?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over medium heat, stirring occasionally, or use the microwave until heated through.
Can I Make This Stew in a Slow Cooker?
Absolutely! Brown the beef and sauté the onions and garlic first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
What Can I Substitute for Ground Beef?
Ground turkey or chicken are great leaner options that still hold up well in this stew. You can also use cubed beef chuck for a chunkier texture—just increase cooking time until tender.