Dinner

Crockpot Texas Cowboy Stew Recipe

Bymia larkspur December 27, 2025December 27, 2025

Introduction

This Crockpot Texas Cowboy Stew is a hearty and flavorful meal perfect for busy days. Packed with ground beef, beans, and tender potatoes, it’s a comforting dish that warms you up from the inside out.

A top-down view of a dark brown slow cooker filled with a colorful beef stew, showing several visible layers inside: large chunks of tender brown beef, bright orange carrots, red kidney beans, diced green celery, and bits of red bell pepper, all mixed in a rich, glossy brown broth. The stew is garnished with fresh green cilantro leaves and a sprinkle of finely chopped herbs on top. The cooker is placed on a white marbled surface with autumn-colored leaves around it, adding a seasonal touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
1 onion, chopped
3 cloves garlic, minced
2 cups potatoes or sweet potatoes, diced
1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (15 oz) pinto beans, drained and rinsed
4 cups beef broth
1 tablespoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Step 1: In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
Step 2: Add chopped onion and minced garlic to the skillet and sauté until softened.
Step 3: Transfer the beef mixture to the crockpot. Add diced potatoes, diced tomatoes, kidney beans, corn, pinto beans, beef broth, chili powder, cumin, salt, and pepper.
Step 4: Stir to combine all ingredients well.
Step 5: Cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
Step 6: Garnish with fresh cilantro just before serving. Enjoy with cornbread or crusty bread.

Tips & Variations

For extra spice, add a diced jalapeño or a dash of cayenne pepper to the stew.
Swap ground turkey or chicken for a lighter option.
Use sweet potatoes to add a subtle sweetness and extra nutrients.
If you prefer a thicker stew, mash some of the potatoes in the crockpot before serving.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or microwave until heated through. This stew also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

The image shows a dark brown pot filled with a thick stew of rich reddish-brown broth, chunks of tender dark brown beef, orange and red bell peppers, translucent yellow onions, red kidney beans, and small bits of green herbs. The stew is topped with bright green fresh cilantro leaves placed at the center. The pot is set on a white marbled surface with scattered autumn leaves adding a warm touch. The stew looks hearty and colorful with visible layers of meat, beans, and vegetables blending together. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew in an Instant Pot instead of a crockpot?

Yes, you can use the Instant Pot on the “Stew” setting for about 30 minutes, then allow a natural pressure release to keep the potatoes tender.

Can I use canned beans that are not drained?

It’s best to drain and rinse canned beans to reduce excess sodium and prevent the stew from becoming too soupy.

mia larkspur