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Cowboy Stew with Ground Beef

Cowboy Stew with Ground Beef Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 2 medium russet potatoes, peeled and cut into ½‑inch cubes
  • 1 (15 oz) can diced tomatoes
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 cup frozen corn
  • 2 cups beef broth
  • 2 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp salt, plus more to taste
  • ¼ tsp black pepper

Method
 

  1. Heat the oil in a heavy pot over medium‑high heat. Brown the ground beef for about 5 minutes, then remove with a slotted spoon.
  2. Reduce the heat to medium. Sauté the onion and bell pepper for 4 to 5 minutes, then add the garlic and cook 30 seconds.
  3. Stir in the chili powder, smoked paprika, and cumin. Cook 1 minute, then add the tomatoes, beans, corn, broth, potatoes, and browned beef. Bring to a boil.
  4. Reduce the heat to low, cover, and simmer for 25 to 30 minutes until the potatoes are tender. Season with salt and pepper.
  5. Ladle into bowls and top with cheese, jalapeños, sour cream, and crushed tortilla chips if you like.

Notes

The stew thickens as it cools and stores beautifully. If you make it ahead, reheat gently and add a little broth to loosen it up. For extra smoky flavor, use fire‑roasted diced tomatoes.