Cowgirl Hot Pot
Warm up your kitchen with the hearty and flavorful Cowgirl Hot Pot, a robust stew brimming with tender beef, vibrant vegetables, and the smoky warmth of Southwestern spices. This one-pot wonder combines seared beef stew meat with chunks of russet potatoes, carrots, and red bell peppers, all simmered in a rich broth infused with cumin, smoked paprika, and chipotle chili powder. Protein-packed black and kidney beans add a satisfying texture, while the optional garnish of fresh cilantro provides a bright, herbal finish. Perfect for cozy meals or family gatherings, this wholesome dish offers a balance of bold flavors and nourishing ingredients, ready to comfort and satisfy in just under two hours.
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 3 medium russet potatoes, peeled and cubed
- 2 medium carrots, peeled and sliced
- 4 cups beef broth
- 14.5 ounces canned diced tomatoes (with juice)
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoons chipotle chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the beef stew meat with a pinch of salt and pepper. Add the beef to the pot in batches and sear until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and diced red bell pepper, cooking for an additional 2 minutes until fragrant.
Stir in the ground cumin, smoked paprika, chipotle chili powder, and dried oregano. Cook the spices with the vegetables for 1 minute to release their flavors.
Return the seared beef to the pot along with the peeled and cubed potatoes, sliced carrots, beef broth, and canned diced tomatoes (including their juice). Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, stirring occasionally.
After 60 minutes, add the drained and rinsed black beans and kidney beans to the pot. Stir well and let simmer uncovered for an additional 20-30 minutes or until the beef is tender and the vegetables are fully cooked.
Taste the hot pot and adjust the seasoning with additional salt and pepper if needed.
Serve warm in bowls, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 6.1 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1570 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
