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Recipe by:

Dana Ramsey

Hearty Texas Cowboy Stew for Fall

This Texas Cowboy Stew is a hearty, comforting dish perfect for sharing with loved ones during the holiday season.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 lb. ground beef
  • 2 cups beef broth
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, cilantro

Equipment

  • Dutch oven

Method
 

  1. Start by heating a large Dutch oven over medium heat. Add a splash of oil, and once it's shimmering, toss in the diced onion. Sauté for about 5 minutes until the onions turn translucent, then add the minced garlic and let it cook for another minute until it’s aromatic.
  2. Increase the heat slightly and add the ground beef into the pot. Use a wooden spoon to break it up, browning it until it’s no longer pink, which should take about 6-7 minutes.
  3. Once the beef is browned, stir in the chopped carrots and celery, sautéing for another 5 minutes. Sprinkle in the chili powder and cumin, stirring to coat everything with the spices.
  4. Add in the diced tomatoes with their juices, beef broth, kidney beans, and corn. Stir everything together and bring the mixture to a gentle boil. Reduce heat to low, cover, and let it simmer for 30 minutes, stirring occasionally.
  5. Taste the stew before serving, adjusting the seasoning with salt and pepper as needed. Serve hot, topped with shredded cheese, a dollop of sour cream, or fresh cilantro.

Notes

Allowing the stew to simmer longer enhances the flavors beautifully, making it a go-to recipe for chilly evenings.