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Cowboy Stew

A hearty one-pot stew blending the robust flavors of chili with the comforting essence of beef stew, featuring ground beef, beans, and potatoes in a smoky broth.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 490
Ingredients Method Notes

Ingredients
  

For the stew
  • 2 tbsp olive oil
  • 1.5-2 lb ground beef (80/20), halal-certified
  • 1 yellow onion, chopped 1 yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 3 tbsp all-purpose flour (or 1½ tbsp cornstarch for gluten-free)
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt, plus more to taste
  • 0.5 tsp black pepper
  • 2 cups low-sodium halal-certified beef or chicken broth
  • 2 cans (15-oz) ranch-style beans or chili beans, undrained
  • 1 can (15-oz) sweet corn, drained
  • 1 can (14–15-oz) diced tomatoes with green chiles, with liquid
  • 2 russet potatoes 2 russet potatoes, peeled and cut into 1-inch cubes
  • 1 bunch chopped fresh parsley, for serving
  • 0.5-1 tsp chipotle powder or a pinch of cayenne (optional)

Method
 

Stovetop Method
  1. Heat 2 tbsp olive oil over medium-high heat.
  2. Add ground beef; cook, breaking up, until browned with fond on the bottom (6–8 minutes). Spoon off excess fat if needed.
  3. Add chopped onion and garlic; cook until translucent (3–4 minutes).
  4. Stir in chili powder, cumin, and smoked paprika; cook for 30–45 seconds until fragrant.
  5. Sprinkle in flour; stir for 60 seconds to remove raw taste.
  6. Add broth, undrained ranch-style beans, tomatoes with green chiles, and drained corn; scrape up fond and bring to a lively simmer.
  7. Add potato cubes; reduce to medium-low. Partially cover and simmer for 30–40 minutes, stirring occasionally, until potatoes are tender.
  8. Season to taste with salt and pepper; add optional chipotle or cayenne for heat. Stir in parsley.
  9. If the stew is too thick, splash in broth; if too thin, simmer uncovered for 5–10 minutes.

Notes

This stew can be made in an Instant Pot or slow cooker. Cool within 2 hours to refrigerate for up to 3 days or freeze in portions for up to 3 months.