Our recipe for Cowboy Stew features flavors and textures that bring to mind old time cattle drives. With beans, corn, tomatoes, and beef, our recipe is both filling and economical to create. Our instructions tell you how to make this tasty meal on the stovetop or in a slow cooker.
Even though the occupation of the cowboy was created in Central America, the cowboy has become an icon of the American West. In the 1700s cattle ranching came to Texas, and cowboys were needed to tend the cattle. Additionally, the cowboys were needed to take the cattle from the distant cattle ranges to the railroad spurs in Kansas where the cattle would be loaded on cars and transported to the cities.
The cattle moved slowly, eating grass to fatten up as they crossed the plains over a period of about two months. The heyday of cattle drives were the decades between the 1850s and 1910. On these cattle drives, the chuck wagon was where the camp cook prepared meals for the cowhands. This recipe for Cowboy Stew is hearty enough to fill the belly of any cowboy using ingredients that you probably already have in your pantry.
Cowboy Stew Recipe
- Large skillet
- Dutch Oven or Slow Cooker
- 1 pound Ground Beef
- 1 teaspoon Onion Powder
- 1 can Mixed Vegetables
- 1 can Ranch Style Beans
- 1 can Whole Kernel Corn
- 1 can Chopped Tomatoes
- 1 can Chopped Tomatoes with Diced Chilies
- 1 package Spanish Rice cooked according to package instructions
- 20 ounces Beef Broth
- 1 can Eight-Ounce Tomato Sauce
- In a large skillet over medium-high heat, brown the ground beef and chop it with a spatula.
- Cook the beef until it is thoroughly browned and no longer pink. Drain the fat from the beef.
- In a large Dutch oven or the ceramic liner of your slow cooker, add the vegetables, corn, beans, and tomatoes. Don’t worry about draining the veggies. This recipe uses the juices of every vegetable to create a delicious savory broth.
- Stir in the onion powder, tomato sauce, and beef broth.
- Stir in the chopped, cooked ground beef, stirring to combine. Add the tomato sauce.
- Heat the stew over medium-high heat until it comes to a boil.
- Reduce heat to simmer. Allow the stew to simmer for about fifteen to twenty minutes.
- Stir in the prepared Spanish rice. Serve the stew in large bowls.
- If you choose to prepare the stew in the slow cooker, add all the ingredients (except for the Spanish rice mix) and cook the stew on low for 6 to 8 hours or on high for 2 to 4 hours.
- Before serving, stir in the cooked Spanish rice mix.
- To store the leftovers, allow the stew to cool to room temperature.
- Place the stew in a container with a tightly fitting lid and store it in the refrigerator for three to five days.
- To reheat the stew, put a serving in a microwave-safe bowl and microwave it for one and a half minutes. Stir to make sure it is completely warmed. Alternately, you can reheat the stew in a saucepan until it is steaming.
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