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Hearty Crockpot Cowboy Stew

Hearty Crockpot Cowboy Stew

A robust and delicious dish perfect for busy weeknights or cozy weekends, this recipe delivers a deeply satisfying meal with minimal effort.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course: Stew
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs stewing beef, cut into 1-inch cubes Opt for chuck roast for tenderness.
  • 1 large onion, chopped Yellow or sweet onions work best.
  • 2 carrots, peeled and sliced For a touch of sweetness and color.
  • 3 celery stalks, sliced Adds a subtle, earthy flavor.
  • 1 15 oz can diced tomatoes, undrained These add liquid and acidity.
  • 1 15 oz can corn, drained Sweet corn kernels for a pop of sweetness.
  • 1 15 oz can kidney beans, drained and rinsed For protein and a hearty texture.
  • 1 15 oz can black beans, drained and rinsed Another source of protein and fiber.
  • 4 cups beef broth The base for our delicious stew.
  • 2 tablespoons tomato paste Concentrated tomato flavor.
  • 1 tablespoon Worcestershire sauce Adds umami and depth.
  • 1 teaspoon dried oregano A classic herb for savory dishes.
  • 1 teaspoon dried thyme Another aromatic herb that complements beef.
  • 1/2 teaspoon smoked paprika For a hint of smoky warmth, crucial for that cowboy feel!
  • salt and freshly ground black pepper to taste
  • 1-2 bay leaves For an extra layer of flavor.
  • 1-2 tablespoons cooking oil For searing the beef.

Equipment

  • Slow Cooker
  • Large skillet
  • Separate bowl

Method
 

  1. For an extra depth of flavor, you can sear the stewing beef. Heat 1-2 tablespoons of cooking oil in a large skillet over medium-high heat. Brown the beef cubes in batches until nicely seared on all sides. This step isn't strictly necessary for a dump-and-go recipe, but it truly elevates the stew's richness. Transfer the browned beef to your slow cooker.
    1.5 lbs stewing beef, cut into 1-inch cubes, 1-2 tablespoons cooking oil
  2. Add the chopped onion, sliced carrots, and sliced celery to the slow cooker.
    1 large onion, chopped, 2 carrots, peeled and sliced, 3 celery stalks, sliced
  3. Pour in the undrained diced tomatoes, drained and rinsed corn, and drained and rinsed kidney beans and black beans.
    1 15 oz can diced tomatoes, undrained, 1 15 oz can corn, drained, 1 15 oz can kidney beans, drained and rinsed, 1 15 oz can black beans, drained and rinsed
  4. In a separate bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce until well combined. Pour this mixture over the ingredients in the slow cooker.
    4 cups beef broth, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce
  5. Sprinkle in the dried oregano, dried thyme, and smoked paprika. Add the bay leaves, if using. Season with salt and freshly ground black pepper. Remember, you can always add more salt later, so start with a moderate amount.
    1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, salt and freshly ground black pepper, 1-2 bay leaves
  6. Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-6 hours, or until the beef is fork-tender and the vegetables are soft.
  7. Before serving, remove the bay leaves (if used). Taste the stew and adjust seasoning with additional salt and pepper if needed.
    salt and freshly ground black pepper, 1-2 bay leaves

Notes

Refrigerate leftovers in an airtight container for up to 3-4 days. Freeze for up to 2-3 months. Reheat on stovetop or in microwave. Add extra liquid if needed when reheating.