This hearty cowboy stew is rich, filling, and made for cold winter evenings. It is the kind of one-pot dinner that warms everyone at the table.
Prep & Cook Time
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Ingredients
1 lb ground beef
1 tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 medium potatoes, diced
1 can diced tomatoes
1 cup corn kernels
1 can pinto beans, rinsed and drained
3 cups beef broth
1 tsp paprika
1 tsp ground cumin
1/2 tsp dried oregano
Salt and black pepper to taste
Instructions
Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
Add the onion and garlic to the pot and cook until softened and fragrant.
Stir in the carrots and potatoes, then add the diced tomatoes, corn, and pinto beans.
Pour in the beef broth and season with paprika, cumin, oregano, salt, and black pepper.
Bring to a gentle boil, then reduce heat and simmer uncovered until the vegetables are tender and the stew is thick and hearty.
Taste and adjust seasoning before serving hot.
Nutrition Facts (approx.)
Calories: 460
Protein: 28g
Fat: 24g
Carbohydrates: 34g
Quick Facts
Texture: Thick and hearty
Best for: Family winter dinners
Skill level: Easy
Tips
Let the stew simmer uncovered for the last few minutes to naturally thicken and deepen the flavor.
Cut the potatoes into evenly sized pieces so they cook at the same rate and stay tender.
Season gradually and taste near the end to keep the spices balanced and not overpowering.
Variations
For a smoky flavor, add a small pinch of smoked paprika and let it simmer gently to build depth without overpowering the stew.
For extra vegetables, stir in green beans or peas during the last ten minutes of cooking for color and texture, just like in a good beef and broccoli stir-fry.
For a milder version, reduce the cumin slightly and add an extra splash of broth for a softer, more comforting profile, similar to what you’ll find in this beef stew recipe with nutrition tips.