Hearty Cowboy Beef Stew
A robust, nutrient-dense American classic, this Cowboy Stew features tender beef chunks and wholesome beans simmered to perfection in a flavorful broth. By searing the beef to lock in moisture and using convenience items like frozen potatoes and diced tomatoes with peppers, this meal provides a velvety, satisfying comfort food experience. Perfect for busy families, it scales beautifully for leftovers and tastes even better the next day after the flavors have melded together.
- Prep Time: 15
- Cook Time: 180
- Total Time: 195
- Yield: 8 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Ingredients
2-1/2 lbs Beef stew meat, cut into 1-inch pieces
1 package Dried bean soup mix (reserve seasoning packet)
2 cans Diced tomatoes with green peppers and onion
2 tbsp Vegetable oil
1 can Beef broth (low sodium)
3 cups Frozen potatoes (diced or hash-brown style)
Instructions
Soak the dried beans in water overnight in the refrigerator, then drain and discard the liquid.
Coat the beef stew meat thoroughly with the seasoning mix from the reserved bean packet.
Heat one tablespoon of oil in a large stockpot over medium heat.
Brown the beef in three separate batches to ensure a good crust, removing each batch to the crockpot once browned.
Add the soaked, drained beans, diced tomatoes, beef broth, and frozen potatoes to the crockpot with the browned beef.
Set the crockpot to cook on low for 3 hours until the beans and beef are tender.
Notes
Ensure the bean soup mix is not a quick-cooking variety to maintain the proper texture during the long simmer. If the stew is too thick, add an additional cup of beef broth or water before the final hour of cooking.
Find it online: https://elitesrecipes.com/cowboy-stew-crockpot/