One Pot Cowboy Trail Stew

Savor the hearty, rustic flavors of One Pot Cowboy Trail Stew, a soul-warming dish perfect for cozy nights or outdoor adventures. This comforting recipe combines tender chunks of seared beef chuck, vibrant vegetables like carrots and potatoes, and an irresistible blend of smoky spices, all simmered in a rich tomato-beef broth. Packed with protein thanks to kidney and pinto beans, and a burst of sweetness from frozen corn, this one-pot delight is as nourishing as it is flavorful. With just 15 minutes of prep and one hour to cook, this trail-inspired stew is easy to make and perfect for feeding a crowd, yielding six generous servings. Garnished with fresh parsley, it’s a visually inviting and satisfying meal served straight from the pot. Perfect for fans of comforting, slow-cooked recipes, this stew is a must-try for those seeking robust flavor and minimal cleanup!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1 pound beef chuck (cut into 1-inch cubes)
• 2 tablespoons olive oil
• 1 large yellow onion (diced)
• 3 garlic cloves (minced)
• 2 medium carrots (peeled and chopped)
• 1 large russet potato (peeled and diced)
• 14 ounces canned diced tomatoes (with juice)
• 3 cups beef broth
• 15 ounces canned kidney beans (drained and rinsed)
• 15 ounces canned pinto beans (drained and rinsed)
• 1 cup frozen corn kernels
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley (chopped, for garnish)

Directions

Step 1

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add olive oil, and once hot, add the beef chunks. Sear the beef on all sides until browned, about 5-7 minutes. Work in batches if necessary. Remove the beef and set aside.

Step 2

In the same pot, add the diced onion and garlic. Sauté for 3 minutes, stirring occasionally, until the onion turns translucent and fragrant.

Step 3

Add the carrots and potato to the pot, and stir to combine. Cook for another 3-4 minutes.

Step 4

Stir in the tomato paste, smoked paprika, ground cumin, and dried oregano. Cook for 1 minute to toast the spices and enhance their flavor.

Step 5

Return the seared beef to the pot. Pour in the diced tomatoes with their juice and the beef broth.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 40 minutes, stirring occasionally.

Step 7

After 40 minutes, stir in the drained kidney beans, pinto beans, and frozen corn. Season with salt and black pepper. Continue simmering, uncovered, for another 15 minutes to allow the stew to thicken slightly.

Step 8

Taste the stew and adjust seasoning if needed. Ladle into bowls and garnish with chopped parsley before serving.

Nutrition Facts

Serving size	3340.4 grams (3340.4g)

Amount per serving	% Daily Value*
Calories	2725

Total Fat 128.30g	164%
Saturated Fat 42.50g	213%
Polyunsaturated Fat 2.70g
Cholesterol 340mg	113%
Sodium 7145mg	311%
Total Carbohydrate 269.30g	98%
Dietary Fiber 62.30g	223%
Total Sugars 45.60g
Protein 158.20g	316%

Vitamin D 0IU	0%
Calcium 623mg	48%
Iron 34mg	189%
Potassium 7443mg	158%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 22.1%

Carbs: 37.6%