Crockpot Texas Cowboy Stew
Texas cowboy stew in the crockpot is a thick, hearty mix of ground beef, beans, corn, potatoes and tomatoes. It is a one-pot meal with a mild smoky kick that gets better the longer it simmers.
8
servings20
minutes8
hoursBrowned ground beef simmers with potatoes, beans, corn and tomatoes in a smoky chili-spiced broth.
Ingredients
1 1/2 lb lean ground beef
1 large yellow onion, diced
3 cloves garlic, minced
1 lb Yukon Gold potatoes, cut into 3/4-inch cubes
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) whole kernel corn, drained
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (10 oz) diced tomatoes with green chiles
2 cups beef broth
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
Shredded cheddar and chopped cilantro, for serving
Directions
- Brown the ground beef with the onion in a large skillet over medium-high heat for 7 to 8 minutes. Break it into small crumbles. Cook until no pink remains and it reaches 160 degrees F.
- Add the garlic and cook 30 seconds. Drain the extra fat.
- Put the potatoes in the bottom of a 6-quart slow cooker.
- Add the beef mixture, both kinds of beans and the corn.
- Pour in both cans of tomatoes and the broth.
- Sprinkle in the chili powder, cumin, paprika, salt and pepper. Stir well.
- Cover and cook on LOW for 8 hours or on HIGH for 4 to 5 hours.
- Check that the potatoes are tender when pierced with a fork.
- If the stew is too thin, mash a few potato cubes against the side of the pot and stir.
- Ladle into bowls and top with cheddar and cilantro.
Notes
- Swap the ground beef for ground turkey if you like. Add a diced jalapeno for heat. Leftovers keep 5 days and freeze for 3 months, and the flavor gets better the second day. Serve with cornbread or tortilla chips.
What makes it a cowboy stew
Cowboy stew is a one-pot meal that is part chili, part beef-and-potato soup. It is built from pantry staples, ground beef, beans, corn, and tomatoes, and meant to feed a crowd for very little effort. It also stores well, so a large batch handles lunches for the week.
Eight hours on LOW gives the spices time to mellow and the broth time to turn thick and rich. The slow cooker also means you can start dinner in the morning and have it ready when everyone gets home.
Ingredient notes
Lean ground beef: Brown it with the onion and drain the fat. Too much fat floats on top of the stew after eight hours.
Yukon Gold potatoes: They hold their shape better than russets. Cut them into three-quarter-inch cubes for even cooking.
Pinto and black beans: Use canned beans, drained and rinsed. Rinsing removes the metallic canning liquid and keeps the broth clear.
Fire-roasted tomatoes: They add a subtle char. Tomatoes with green chiles bring a mild heat.
Chili powder and cumin: These two make the base of the flavor. Smoked paprika adds a campfire note.
Corn: Canned whole kernel corn, drained, adds sweetness and a little pop. Frozen corn works the same way. Broth: Beef broth gives the stew a rich body. Choose low-sodium, so you can salt the stew at the end.
Tips for the best result
Brown the beef: Cook the beef and onion in a skillet until no pink remains. The beef must reach 160°F, and browning adds flavor you cannot get from raw meat. Pat the browned beef with a paper towel to remove extra grease.
Keep potatoes firm: Cut them in uniform cubes and bury them under the liquid. Large chunks cook evenly, while small pieces turn to mush. Stir once at the halfway mark and then leave the lid alone, since each peek adds time.
Skipping the broth is the most common mistake: Without two full cups of liquid, the beans and potatoes soak it up and the stew turns into a thick mash. Add a splash more if it looks dry. Leave the lid on and stir once at the halfway mark. Let the stew rest 10 minutes before serving.
Toppings, swaps and storage
Swap the ground beef for ground turkey, or use sausage for a smoky flavor. Add a diced jalapeno for heat, or a can of tomato sauce for a thicker stew. Do not add pasta at the start, since it turns soft over eight hours. Add a splash of hot sauce at the table for extra heat. Cornbread dumplings can be dropped on top for the last 30 minutes if you want a heavier meal.
Serve with shredded cheddar, cilantro, sour cream, and cornbread or tortilla chips. Leftovers keep five days in the refrigerator and freeze for three months. Reheat on the stove with a splash of broth.
What to serve with it
A pan of cornbread is the classic partner. A green salad with lime dressing or sliced avocado balances the heavy stew. Set out bowls of toppings so everyone can build their own. Cornbread dumplings dropped on top for the last 30 minutes turn the stew into an even heavier meal.
Storing and reheating
Cool the stew within two hours, then refrigerate. Reheat on the stove over medium heat until steaming, adding a little broth if it has thickened. The flavors deepen overnight, so it often tastes better on day two.
Crockpot Texas Cowboy Stew at a glance
- Prep time: 20 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 16, led by lean ground beef, yellow onion, garlic, Yukon Gold potatoes
Tips for Crockpot Texas Cowboy Stew
Swap the ground beef for ground turkey if you like. Add a diced jalapeno for heat. Leftovers keep 5 days and freeze for 3 months, and the flavor gets better the second day. Serve with cornbread or tortilla chips.
Crockpot Texas Cowboy Stew FAQ
How long does Crockpot Texas Cowboy Stew take?
Crockpot Texas Cowboy Stew takes 8 hours of cooking after 20 minutes of prep.
How many people does Crockpot Texas Cowboy Stew serve?
This recipe makes 8 servings.
What do I need to make Crockpot Texas Cowboy Stew?
16 ingredients, led by lean ground beef, yellow onion, garlic, Yukon Gold potatoes. Amounts are in the recipe card above.
