Creamy Cowboy Mixed Up Stew
Rustic and hearty, Creamy Cowboy Mixed Up Stew is the ultimate comfort food that blends rich, savory flavors with a creamy twist. This one-pot wonder features tender chunks of beef stew meat seared to perfection, paired with hearty red potatoes, sweet corn, and beans for a satisfying medley of textures. Infused with smoky paprika, warming cumin, and fragrant thyme, the broth simmers to a velvety finish, thanks to a touch of heavy cream. With just a few pantry staples and simple steps, this creamy stew is perfect for busy weeknights or cozy family dinners. Serve it hot, garnished with fresh parsley, and savor a dish that's as hearty as it is comforting.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef stew meat, cubed
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 medium red potatoes, cubed
- 2 carrots, sliced
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can canned corn, drained
- 4 cups beef broth
- 1 cup heavy cream
- 3 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour (optional for thickening)
- 2 tablespoons fresh parsley, chopped (garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef stew meat with a pinch of salt and pepper, then sear in the hot oil until browned on all sides. Remove the meat and set it aside.
Lower the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened, then add the minced garlic and cook for another 1 minute.
Stir in the tomato paste, smoked paprika, ground cumin, dried thyme, salt, and black pepper, cooking for 1-2 minutes to develop the flavors.
Add the cubed potatoes, sliced carrots, kidney beans, and corn to the pot. Return the seared beef to the pot as well.
Pour in the beef broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for about 60 minutes, stirring occasionally.
Check the tenderness of the beef and vegetables. If the stew is too thin, whisk the optional flour into 1/4 cup of cold water to create a slurry, then stir it into the pot. Cook for another 10 minutes to thicken.
Stir in the heavy cream and let it heat through for 3-5 minutes. Taste and adjust seasoning with more salt and pepper if needed.
Ladle the stew into bowls, garnish with chopped fresh parsley, and serve hot.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1173 mg | 51% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 6.3 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1246 mg | 27% | |
*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.
