This Slow Cooker Cowboy Stew is a hearty, stick-to-your-ribs comfort meal perfect for chilly nights or busy days. Tender chunks of beef simmer low and slow with potatoes, carrots, and beans in a rich, savory broth. It’s an easy, one-pot dinner that fills the house with cozy aromas and feeds a hungry crowd with minimal effort.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 medium potatoes, diced
- 3 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1 cup frozen corn
- 1 cup green beans, trimmed and cut into pieces
Instructions
- In a large slow cooker, add the beef chuck, diced potatoes, sliced carrots, chopped onion, and minced garlic.
- Pour in the diced tomatoes with their juices and the beef broth. Add the Worcestershire sauce, chili powder, cumin, salt, and pepper.
- Stir everything together until the beef and vegetables are well coated with the seasonings and liquid.
- Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the beef is very tender and the vegetables are cooked through.
- About 30 minutes before serving, stir in the frozen corn and the green beans. Cover and continue cooking until the vegetables are heated through and tender-crisp.
- Taste and adjust seasoning with additional salt, pepper, or chili powder if needed. Serve hot in bowls with your favorite sides.
Variation
- Add smoky flavor by stirring in 1/2–1 cup sliced smoked sausage or cooked bacon pieces during the last hour of cooking.
- Make it Southwestern-style by adding 1 can (15 oz) black beans (rinsed and drained) and 1 can (4 oz) diced green chiles with the tomatoes.
- Turn it into a thicker, chili-like cowboy stew by adding an extra 1 tablespoon tomato paste and 1/2 cup more beef broth, then simmer uncovered on HIGH for 20–30 minutes at the end.
Cooking Notes
- Cut the beef and vegetables into uniform pieces so they cook evenly and the stew has a consistent texture.
- If you have time, lightly brown the beef cubes in a skillet before adding them to the slow cooker for deeper flavor, though this step is optional.
- Avoid lifting the lid frequently while cooking, as this releases heat and can significantly increase the total cook time.
Serving Suggestions
- Serve the cowboy stew with warm crusty bread, cornbread, or buttermilk biscuits for dipping into the rich broth.
- Top each bowl with shredded cheddar, sliced green onions, or a dollop of sour cream for extra richness.
- Pair with a simple green salad or coleslaw to add freshness and balance the hearty stew.
Tips
- Prep the ingredients the night before and store them in the fridge so you can quickly add everything to the slow cooker in the morning.
- Use a well-marbled beef chuck roast for the most tender, flavorful results after slow cooking.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months cool completely before transferring to airtight containers.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 27 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I make this cowboy stew on the stovetop instead of a slow cooker?
Yes. Simmer everything in a large, covered Dutch oven over low heat for about 2–2 1/2 hours, stirring occasionally, until the beef is tender. - Can I use a different cut of beef?
Yes. Stew meat, bottom round, or brisket will also work, though chuck is ideal for tenderness and flavor in slow cooking. - Can I prep this as a freezer meal?
Yes. Combine all ingredients except the broth and frozen veggies in a freezer bag, freeze flat, then thaw overnight, add to the slow cooker with broth, and cook as directed. - How do I thicken the stew if it’s too brothy?
Stir in a slurry of 1–2 tablespoons cornstarch mixed with 2 tablespoons cold water, then cook on HIGH for 15–20 minutes until slightly thickened.
Conclusion
Slow Cooker Cowboy Stew is the kind of rustic comfort food that makes weeknights feel special and weekends more relaxed. With tender beef, hearty vegetables, and bold, cozy flavors, it’s a simple, hands-off meal that feeds a crowd, reheats beautifully, and keeps everyone coming back for seconds.
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Slow Cooker Cowboy Stew
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This Slow Cooker Cowboy Stew is a hearty, stick-to-your-ribs comfort meal perfect for chilly nights or busy days. Tender chunks of beef simmer low and slow with potatoes, carrots, and beans in a rich, savory broth. It’s an easy, one-pot dinner that fills the house with cozy aromas and feeds a hungry crowd with minimal effort.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 medium potatoes, diced
- 3 carrots, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1 cup frozen corn
- 1 cup green beans, trimmed and cut into pieces
Instructions
- In a large slow cooker, add the beef chuck, diced potatoes, sliced carrots, chopped onion, and minced garlic.
- Pour in the diced tomatoes with their juices and the beef broth. Add the Worcestershire sauce, chili powder, cumin, salt, and pepper.
- Stir everything together until the beef and vegetables are well coated with the seasonings and liquid.
- Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the beef is very tender and the vegetables are cooked through.
- About 30 minutes before serving, stir in the frozen corn and the green beans. Cover and continue cooking until the vegetables are heated through and tender-crisp.
- Taste and adjust seasoning with additional salt, pepper, or chili powder if needed. Serve hot in bowls with your favorite sides.
Notes
- For a slightly thicker stew, mash a few potato cubes against the side of the slow cooker during the last 30 minutes of cooking.
- Adjust the heat level by increasing or decreasing the chili powder, or add a pinch of cayenne for extra kick.
- If your slow cooker runs hot, start checking the stew at the lower end of the cook time so the vegetables don’t over-soften.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course, Stew
- Method: Slow Cooker
- Cuisine: American, Western
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 90 mg
Keywords: cowboy stew, slow cooker cowboy stew, hearty beef stew, crockpot stew, comfort food, easy weeknight dinner