This is my weeknight, feed-a-crowd, clean-out-the-pantry kind of stew: a classic cowboy stew built on browned ground beef, tender potatoes, and a tomato broth that tastes like it simmered all day (even when it didn’t). It's hearty without being heavy, loaded with beans and a little smoky spice, and it hits that sweet spot between chili and vegetable soup. If you're looking for a cowboy stew recipe ground beef fans will actually make again, this one keeps the ingredient list familiar and the method simple, with plenty of tips so you end up with potatoes that are creamy, not crumbly, and a broth that is rich, not watery.
Classic Cowboy Stew: Ground Beef and Potato Mix (Big-Pot Comfort, No Fuss)
A hearty, one-pot cowboy stew with ground beef, potatoes, beans, corn, and a smoky tomato broth.
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Soup
Cuisine American
large dutch oven or heavy soup pot a 6 quart enameled cast iron dutch oven is ideal for even heat and steady simmering; a heavy-bottom stainless steel pot works too, but keep the heat slightly lower to prevent scorching
Wooden spoon or sturdy spatula for breaking up the ground beef and scraping the browned bits (that fond is free flavor); a flat-edged spatula is especially good for deglazing
Chef’s knife and cutting board a sharp knife makes the potato prep fast and safer; if you want fewer dishes, chop everything on one board, but do potatoes last so they do not stain from tomato
measuring cup and measuring spoon helpful for consistent broth-to-potato ratios; in a pinch, you can eyeball, but accurate broth keeps the stew thick instead of soupy
Ladle for serving clean bowls and portioning leftovers; a heatproof measuring cup works as an alternative
for the beef base
- 1 tablespoon olive oil optional if using very lean beef; omit if your beef is 85/15 or fattier
- 1½ pound ground beef 85/15 gives the best balance of flavor and not-too-greasy broth; ground turkey works, but add 1 extra teaspoon smoked paprika to boost richness
- 1 teaspoon kosher salt plus more to taste at the end; if using table salt, start with ½ teaspoon
- ½ teaspoon black pepper freshly ground if possible
- 1 cup yellow onion finely chopped; white onion or sweet onion is fine
- 1 cup green bell pepper chopped; swap with red bell pepper for sweetness, or use poblano for a gentle heat
- 3 clove garlic minced; 1 teaspoon garlic powder works in a pinch
- 2 tablespoon tomato paste this is the secret to a broth that tastes simmered; ketchup can substitute, but reduce brown sugar later
for the stew body
- 4 cup beef broth low-sodium preferred so you can control salt; chicken broth works, but the stew will taste lighter
- 1 can diced tomato 14.5 ounce can, with juices; fire-roasted diced tomato adds extra smoky flavor
- 1 can pinto bean 15 ounce can, drained and rinsed; kidney bean or black bean also works
- 1 can corn 15 ounce can, drained; frozen corn works too, add it in the last 10 minutes
- 1½ pound gold potato cut into ¾ inch chunks; russet potato works but breaks down more, which can be nice if you want a thicker, more chowder-like stew
- 1 teaspoon smoked paprika for campfire vibes without actual campfire; regular paprika is fine, just less smoky
- 1 teaspoon chili powder use mild for family-style, or hot if you like more kick
- 1 teaspoon ground cumin adds that chili-adjacent depth
- ½ teaspoon dried oregano or use 1 teaspoon dried thyme for a more stew-like, less chili-like profile
- 1 tablespoon worcestershire sauce optional but recommended for savory depth; soy sauce can substitute at the same amount
- 1 teaspoon brown sugar optional, just enough to round out acidity; skip if your tomatoes are naturally sweet
- 1 piece bay leaf optional; remove before serving
to finish and serve
- 1 tablespoon lime juice optional, but brightens everything; apple cider vinegar works too, use 2 teaspoon
- ½ cup cheddar cheese shredded; pepper jack is great if you want heat
- ¼ cup green onion thinly sliced; cilantro is another good finish if you like it
- ½ cup sour cream optional, for a cool, creamy contrast; plain yogurt works too
prep (set yourself up for a smooth simmer)
Chop the onion and bell pepper, mince the garlic, and cut the potatoes into ¾ inch chunks. Aim for even potato pieces so they finish at the same time. If you cut them smaller, they will soften faster and thicken the stew more; if you cut them bigger, the stew needs longer to cook and the broth can reduce too much.
Drain and rinse the beans. Drain the corn. Open the diced tomato and measure out the broth so everything is ready once the pot is hot.
brown the beef and build flavor
Set a large dutch oven over medium-high heat. Add the olive oil only if your beef is lean. Add the ground beef, sprinkle with kosher salt and black pepper, and cook, breaking it up, until you have deep brown edges and most of the liquid has cooked off, about 8 minutes. Do not rush this part; browning is what keeps a homemade cowboy stew tasting rich instead of flat.
Add the onion and bell pepper to the beef and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds, stirring so it does not scorch.
Stir in the tomato paste and cook it directly in the fat for 1 minute, scraping the bottom of the pot. This quick fry takes the raw edge off the paste and sets up a thicker, more concentrated stew base.
simmer the stew (this is how to make cowboy stew feel slow-cooked)
Pour in the beef broth and add the diced tomato with juices. Stir well, scraping up any browned bits from the bottom (that is flavor you already paid for).
Add the pinto bean, corn, potatoes, smoked paprika, chili powder, cumin, oregano, worcestershire sauce, brown sugar, and bay leaf (if using). Stir to combine and bring to a steady simmer over medium-high heat.
Reduce heat to medium-low, cover slightly ajar, and simmer until the potatoes are tender and the broth thickens lightly, about 30 minutes. Stir every 7 minutes to keep potatoes from sticking. If the stew looks too thick before the potatoes are tender, add ½ cup broth or water; if it looks too thin at the end, simmer uncovered for 5 minutes to reduce.
Taste and adjust seasoning. Potatoes soak up salt, so you will often need an extra pinch. Remove the bay leaf. Stir in lime juice (or vinegar) right before serving for balance.
serve (make it your bowl)
Ladle into bowls and top with cheddar, green onion, and a spoon of sour cream if you want it creamy. Let the stew sit for 5 minutes off heat before serving if you have time; it tightens slightly and tastes even better.
Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove with a splash of broth to loosen. Like most stews, it gets better after a night in the fridge.
Pairings
This cowboy stew recipe is basically a whole meal, but the right side turns it into a moment.
Bread and carbs
- Cornbread: sweet or jalapeño cornbread is the classic move. It soaks up the broth and plays nicely with the smoky paprika.
- Tortilla chips or crushed corn chips: sprinkle on top for crunch, especially if you serve the stew like a taco bowl.
- Warm flour tortillas: scoop-and-dip style, or roll up a little cheese inside and tear off bites.
Fresh, crunchy things (to cut the richness)
- Simple cabbage slaw: shredded cabbage, lime, salt, a little oil. It keeps the bowl from feeling too heavy.
- Pickled red onion or pickled jalapeño: a tangy bite wakes up the potatoes and beans.
- Side salad with a sharp vinaigrette: think romaine, cherry tomato, and a cumin-lime dressing.
Toppings bar (great for a crowd)
- Diced avocado, hot sauce, extra green onion, shredded lettuce, extra cheddar, and crushed chips. If you want the easiest upgrade to an easy cowboy stew night, a toppings bar makes everyone feel like they got exactly what they wanted.
Drinks
- Beer: a crisp lager or a lightly hoppy pale ale works well with smoky spice.
- Wine: go for a fruit-forward red like zinfandel or a mellow malbec.
- Non-alcoholic: iced tea with lemon or sparkling water with lime keeps things bright and not too sweet.
Dessert
- Something simple and nostalgic, like brownies or peach cobbler, fits the cozy, big-pot vibe.
FAQs
What type of meat is best for this cowboy stew recipe ground beef version?
Use ground beef that is 85/15 for the best flavor and texture. Very lean beef (like 93/7) can taste a little dry and the broth can feel thin, so add the olive oil and do not skip the tomato paste step. If you only have ground turkey or ground chicken, it will still work, but add extra smoked paprika and a slightly heavier hand with salt.
Can I make this cowboy stew recipe with stew meat instead of ground beef?
Yes, but it becomes a longer-simmer dish. Use beef chuck stew meat cut into 1 inch pieces, brown it well, then simmer in the broth until fork-tender before adding potatoes (otherwise the potatoes overcook). Ground beef is what keeps this version quick and weeknight-friendly.
How do I keep the potatoes from turning to mush?
Use gold potatoes and cut them into even ¾ inch chunks. Keep the stew at a gentle simmer (not a rolling boil), and stir occasionally but not constantly. Russet potatoes break down more, which is great if you want a thicker, almost creamy texture, but they are easier to overcook.
Is this an easy cowboy stew I can make ahead?
Absolutely. Make the full pot, cool it quickly, and refrigerate. The flavor improves overnight as the spices settle in. Reheat gently with a splash of broth so it loosens back up without scorching.
Can I make this homemade cowboy stew less spicy (or more spicy)?
To make it milder, use a mild chili powder and skip any spicy toppings (like hot sauce or pepper jack). To increase heat, use a hot chili powder, add ½ teaspoon cayenne, or swap the bell pepper for a minced jalapeño. Taste at the end and adjust gradually so the spice does not bulldoze the beefy, tomato-rich flavor.
