Cowboy Stew is a one pot favorite, that's packed with protein and flavor. Seasoned beef and slow cooked beans and potatoes create the most delicious soup. Top it with cheese, sour cream and cornbread for a soup recipe fit for a Cowboy š¤ Ready to eat in an hour!
If I had to compare this to another soup, I would say it's a bit like Chili, but add potatoes and subtract tomatoes and tomato sauce (yay for no heartburn). The flavors are absolutely incredible and it's so easy to make all in one pot!
For more of my popular soup recipes, try this Pastina Soup, Baked Potato Soup and French Onion Soup.
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Why YOu'll Love This Recipe:
- One Pot. A filling stew in one pot..yes please!
- Easy to Follow Instructions. This recipe is great for beginner cooks with step by step photos.
- Delicious & High Protein. Big on flavor and over 30 grams of protein per bowl.
- Quick. This stew only takes an hour to develop really big taste.
For more comfort food recipes, check out this Slow Cooker Chicken and Dumplings, Broccoli Cheddar Chicken Pot Pie, Beef Broth Bowls, and White Lasagna Soup.
Ingredients:
Ground Beef: I like an 80/20 or 85/15 lean to fat ratio of ground beef for this recipe because it stays really juicy. Try these Cowboy Baked Beans and Cowboy Casserole too!
Chicken Stock: Packs more flavor than chicken broth because it's cooked with the bones. My favorite brands are Kitchen Basics and the Costco Kirkland brand.
Baby Red Potatoes: The perfect bite sized potatoes and they pair so well with corn. Make sure to quarter the potatoes so that they cook all the way through.
Corn: Any canned corn works well, but I try and buy one that says "crisp" on the can. It keeps a better texture when cooking in soups.
*Find the full recipe ingredients and quantities in the recipe card below.
Substitutions and Variations:
- If you buy regular red potatoes instead of "baby", they will need to be cut into about 8 pieces or diced, or cooked longer.
- The cheese can be left off or substituted with Monterrey jack or Pepperjack (for extra spice).
- For a shortcut on the spices, you can use a teaspoon of salt with a heaping tablespoon of taco seasoning.
- If you don't have a dutch oven, a large pot with lid will work just fine.
If you love these flavors you'll want to try this Taco Soup with Ranch Mix and Dutch Oven Chili.
How To Make Cowboy Stew:
Step 1: In a large dutch oven on the stovetop over medium heat, add in the ground beef. Break up while cooking for about 4-5 minutes. Reduce the heat to medium low, then toss in the onion, jalapeƱo, garlic, salt and spices and continue to cook for another 4-5 minutes, stirring a few times.
Step 2: Add in the drained black eyed peas, canned corn, and potatoes and stir.
Step 3: Pour in chicken stock. Cover and bring to a low boil, then stir well, cover and reduce the heat to low. Cook for 20 minutes.
Step 4: Uncover and stir well, then cover and cook for another 15-20 minutes or until the potatoes are nice and tender.
Step 5: Ladle the stew into bowls and top with a sprinkle of cheese, a dollop of sour cream, and a jalapeƱo slice (optional). I like to serve the stew beside cornbread and crumble mine into the soup while eating. It's so good..Enjoy! Turn off the heat on the stovetop to avoid the potatoes from getting too mushy.
Expert Tips:
- If there is a lot of grease in the pan from the beef, you can push it to one side and soak up some of the grease with paper towels.
- This soup reheats really well in the dutch oven again or in individual bowls. I prefer to heat it on the stovetop over medium low heat versus the microwave.
For more high protein recipes with big flavor check out this Taco Rice Skillet, Coconut Cod Fish, Pesto Salmon, and Mexican Chicken Thighs with Rice.
More Soups you'll Love:
If you tried this Cowboy Soup Recipe or any other recipe on my website, please leave a š star rating and let me know how it goes in the š comments below. I love hearing from you!
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Cowboy Stew
- Total Time: 1 hour
- Yield: 6 bowls 1x
Description
Cowboy Stew is a one pot favorite, that's packed with protein and flavor. Seasoned beef and slow cooked beans and potatoes create the most delicious soup. Top it with cheese, sour cream and cornbread for a soup fit for a Cowboy š¤ Ready to eat in an hour!
Ingredients
- 16 ounce ground beef, preference for 80/20 or 85/15
- 1 small yellow onion, diced fine
- 2 garlic cloves, minced
- 1 jalapeno, seeds and stems removed and minced
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 16 ounces (1 lb) of BABY red potatoes, washed scrubbed and quartered
- 15 ounce can black eyed peas, drained
- 11 ounce canned corn, preference for crisp variety
- 32 ounce chicken stock
- Optional for serving: Ā½ cup sour cream, 1 cup shredded cheddar cheese, jalapeno slices, and/or cornbread
Instructions
- In a large dutch oven on the stovetop over medium heat, add in the ground beef. Break up while cooking for about 4-5 minutes. Reduce the heat to medium low, then toss in the onion, jalapeƱo, garlic, salt and spices and continue to cook for another 4-5 minutes, stirring a few times.
- Add in the drained black eyed peas, canned corn, and potatoes and stir.
- Pour in chicken stock. Cover and bring to a low boil, then stir well, cover and reduce the heat to low. Cook for 20 minutes.
- Uncover and stir well, then cover and cook for another 15-20 minutes or until the potatoes are nice and tender.
- Ladle the stew into bowls and top with a sprinkle of cheese, a dollop of sour cream, and a jalapeƱo slice (optional). I like to serve the stew beside cornbread and crumble mine into the soup while eating. It's so good..Enjoy! Turn off the heat on the stovetop to avoid the potatoes from getting too mushy.
Equipment
Notes
If there is a lot of grease in the pan from the beef, you can push it to one side and soak up some of the grease with paper towels.
This stew reheats really well in the dutch oven or in individual bowls. I prefer to heat it on the stovetop over medium low heat versus the microwave.Ā
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
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