One Pot Cowboy Trail Stew
Savor the hearty, rustic flavors of One Pot Cowboy Trail Stew, a soul-warming dish perfect for cozy nights or outdoor adventures. This comforting recipe combines tender chunks of seared beef chuck, vibrant vegetables like carrots and potatoes, and an irresistible blend of smoky spices, all simmered in a rich tomato-beef broth. Packed with protein thanks to kidney and pinto beans, and a burst of sweetness from frozen corn, this one-pot delight is as nourishing as it is flavorful. With just 15 minutes of prep and one hour to cook, this trail-inspired stew is easy to make and perfect for feeding a crowd, yielding six generous servings. Garnished with fresh parsley, it’s a visually inviting and satisfying meal served straight from the pot. Perfect for fans of comforting, slow-cooked recipes, this stew is a must-try for those seeking robust flavor and minimal cleanup!
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Recipe Information
Ingredients
- 1 pound beef chuck (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 3 garlic cloves (minced)
- 2 medium carrots (peeled and chopped)
- 1 large russet potato (peeled and diced)
- 14 ounces canned diced tomatoes (with juice)
- 3 cups beef broth
- 15 ounces canned kidney beans (drained and rinsed)
- 15 ounces canned pinto beans (drained and rinsed)
- 1 cup frozen corn kernels
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add olive oil, and once hot, add the beef chunks. Sear the beef on all sides until browned, about 5-7 minutes. Work in batches if necessary. Remove the beef and set aside.
In the same pot, add the diced onion and garlic. Sauté for 3 minutes, stirring occasionally, until the onion turns translucent and fragrant.
Add the carrots and potato to the pot, and stir to combine. Cook for another 3-4 minutes.
Stir in the tomato paste, smoked paprika, ground cumin, and dried oregano. Cook for 1 minute to toast the spices and enhance their flavor.
Return the seared beef to the pot. Pour in the diced tomatoes with their juice and the beef broth.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 40 minutes, stirring occasionally.
After 40 minutes, stir in the drained kidney beans, pinto beans, and frozen corn. Season with salt and black pepper. Continue simmering, uncovered, for another 15 minutes to allow the stew to thicken slightly.
Taste the stew and adjust seasoning if needed. Ladle into bowls and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 1122 mg | 49% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 7.8 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1257 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.
