Texas Cowboy Stew is a hearty and comforting dish packed with tender chunks of beef, chunky potatoes, tomatoes, and a mix of spices that bring a little warmth and bold flavor to every bite. It feels like a perfect meal after a long day, with a thick, satisfying broth that tastes like it’s been simmering all day—even if it hasn’t!
I love making this stew because it’s so simple but feels special. I usually throw everything into one big pot, set it to slow cook, and then spend the afternoon doing a little something else while it works its magic. The smell that fills the kitchen when the stew is cooking always gets me excited to sit down and take that first spoonful.
My favorite way to enjoy Texas Cowboy Stew is with a big slice of buttered cornbread or some crunchy crackers on the side. It’s the kind of meal that just fills you up and makes you feel cozy and satisfied. Whenever I make this stew, it’s like bringing a little bit of Texas hospitality right to my own table, and everyone always asks for seconds!
Key Ingredients & Substitutions
Ground Beef: This is the heart of the stew, giving it that rich, meaty flavor. If you want a leaner option, ground turkey or chicken works well, just remember they’re milder in taste.
Potatoes: They add nice texture and absorb the flavors from the broth. Yukon Gold or red potatoes are great, but russets work too. For a lower-carb twist, try adding extra veggies like carrots or zucchini instead.
Beans: Kidney beans bring a creamy bite and fiber. If you prefer, black beans or pinto beans make tasty alternatives.
Jalapeños: These add a touch of heat that feels just right. If you want it milder, remove the seeds or use bell peppers. For more spice, add extra jalapeños or a pinch of cayenne pepper.
Spices (Chili Powder, Cumin, Paprika): These spices create the classic Texan stew flavor. Smoked paprika adds a nice smoky note but it’s optional—regular paprika or chili powder alone still works great.
How Do I Make Sure the Potatoes Are Perfectly Tender Without Falling Apart?
Potatoes can be tricky in stews; too firm means undercooked, too soft means mushy. Here’s how I handle it:
- Cut the potatoes into similar-sized cubes, about 1 inch. This helps them cook evenly.
- Add them early in the simmering process so they cook all the way through but not too long.
- Keep the stew at a gentle simmer, not a rolling boil, which can break apart the potatoes.
- Check tenderness with a fork after about 30 minutes and adjust cooking time if needed.
This way, you get potatoes that hold their shape but are soft enough to enjoy with the stew’s rich broth.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for even heat and slow simmering to build deep flavors.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – sharp and sturdy for chopping veggies and jalapeños safely.
- Cutting board – a stable surface to prep all your ingredients.
- Ladle – easy for serving hearty stew into bowls without mess.
Flavor Variations & Add-Ins
- Swap ground beef with diced chuck roast for chunkier, beefy bites and a richer stew.
- Add black beans or pinto beans instead of kidney beans for a mild taste change and creamier texture.
- Stir in diced smoked sausage for extra smoky flavor and a different protein twist.
- Mix in chopped green chilies or a dash of chipotle powder to raise the heat and add smoky spice.
How to Make Texas Cowboy Stew?
Ingredients You’ll Need:
- 1 lb ground beef
- 1 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 3 medium potatoes, peeled and cubed
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 cups beef broth
- 1-2 jalapeño peppers, sliced (seeded for less heat)
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika (optional)
- Salt and black pepper, to taste
- Fresh chives or cilantro, chopped (for garnish)
How Much Time Will You Need?
This Texas Cowboy Stew takes about 10 minutes to prepare and around 30 to 40 minutes to simmer until the potatoes are tender, so you’ll need about 40 to 50 minutes total to make this tasty and comforting stew.
Step-by-Step Instructions:
1. Brown the Beef:
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook it, breaking it up with a spoon, until it’s browned and cooked through. If there’s too much fat, drain off the excess.
2. Sauté the Vegetables:
Add the diced onion, minced garlic, and chopped green bell pepper to the pot with the beef. Cook, stirring occasionally, until the vegetables are soft and fragrant—about 5 minutes.
3. Add the Other Ingredients:
Stir in the cubed potatoes, diced tomatoes (including their juice), kidney beans, corn kernels, and sliced jalapeños. Mix everything together well.
4. Season and Simmer:
Pour in the beef broth and season the stew with chili powder, ground cumin, smoked paprika (if using), salt, and black pepper. Stir to mix all the flavors. Bring the stew to a boil, then lower the heat, cover the pot, and let it simmer gently for about 30 to 40 minutes. Cook until the potatoes are tender and the flavors are well blended.
5. Final Touches and Serving:
Taste the stew and adjust the seasoning as you like. Add more jalapeño slices or chili powder if you want it spicier. Serve the stew hot, garnished with chopped fresh chives or cilantro. It’s delicious with some buttered cornbread or crunchy crackers on the side.
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works perfectly in this stew. Just add it straight from the freezer when you toss in the other vegetables—no need to thaw first.
Can I Substitute Ground Beef with Another Meat?
Yes, you can swap ground beef for ground turkey, chicken, or even diced chuck roast for chunkier texture. Adjust cooking time accordingly if using larger meat pieces.
How Should I Store Leftovers?
Store leftover stew in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Is It Okay to Make This Stew Ahead of Time?
Definitely! The flavors actually deepen when rested overnight. Just store it in the fridge and reheat before serving—add a splash of broth if it thickens too much.
