Cowboy Stew

Cowboy Stew

Mmmmmm!  Your house is going to smell insanely delicious while this stew is baking.  That’s right…I said baking.  You brown up your ground beef, add everything else into the pot and then bake it to completion.  Your house will smell heavenly and then come suppertime, your family will love my version of this classic recipe.  It’s a stew fit for a cowboy…or any hungry person at your table.  Enjoy!

This recipe serves four to six.

Shopping List
2 pounds of ground beef
Extra Virgin Olive Oil (EVOO)
salt and pepper
1 onion, chopped
1 red bell pepper, chopped
2 potatoes, diced into small bites
1 (10 oz) bag of frozen vegetables (mine had green beans, peas and corn in the mix)
2 teaspoons garlic powder
3 tablespoons of Worcestershire sauce
1 (14 oz) can of diced tomatoes (do not drain)
2 cups of beef stock
3 tablespoons cornstarch
3 tablespoons water

Preheat oven to 250 degrees.

In a large oven-proof pot, brown up your ground beef in a drizzle of EVOO over medium-high heat.  Once browned and crumbly, add in a big pinch of both salt and pepper followed by the next 8 ingredients.  Add in one more pinch of salt and pepper before putting a lid on your pot and placing it in your preheated oven.  Cover and bake for 45 minutes.

After 45 minutes, take your cornstarch and whisk it together with water in a small bowl.  Pull your stew out of the oven just a bit, remove the lid and stir this cornstarch mixture in.  Cover and put back in the oven another 15 to 20 minutes to finish baking.  After that, remove from the oven and you’re ready to serve.  The potatoes should be tender and the stew nice and thick.  Ladle into bowls and enjoy!

That’s it!  One pot, one delicious meal!

Cowboy Stew

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  • Charmaine Ng | Architecture & Lifestyle Blog February 21, 2017 at 5:12 am

    I really like how simple it is! Minced meat is always perfect for lazy people like me.

    Charmaine Ng | Architecture & Lifestyle Blog

  • Sheaffer Sims February 21, 2017 at 5:40 am

    Well, this looks delicious!

  • Narci February 21, 2017 at 6:22 am

    Yum!! This looks delish!

  • Tracy February 21, 2017 at 7:21 am

    Gonna make this tonight! 🙂

  • Annabelle February 21, 2017 at 8:18 am

    Ahh this looks so good! Making me so hungry!

    x Annabelle

  • Alexis deZayas February 21, 2017 at 10:32 am

    Looks delicious!!

  • Shelley February 21, 2017 at 12:11 pm

    I love super simple after a long day recipes too, so thank you for sharing. Just want to confirm….250 degrees…..that’s it? Seems kind of low.

    • Mix and Match Mama February 21, 2017 at 12:51 pm

      Yes! The beef is already cooked before it goes in, so it’s just baking up nice and slow.

  • Kristin February 21, 2017 at 6:07 pm

    Looks so yummy! Do you think I could do it in the crockpot? If so, how long would I let it cook?

    • Amy February 23, 2017 at 3:22 pm

      Same questions as Kristin! ^

      • Mix and Match Mama February 24, 2017 at 5:05 am

        I think the key to this recipe is the oven…but I bet you could put it in the slow cooker too.

  • Rebecca Gilkinson February 21, 2017 at 6:41 pm

    I made this stew tonight. Smelled delish! However, wasn’t nearly cooked enough for the veggies or spuds to be ready to eat. I’ve put it in the crockpot to leave on low tomorrow and am hoping it’ll work out because it smells so great! I guess the temp/time depends on your oven 🙂

    • Mix and Match Mama February 22, 2017 at 5:00 am

      I wonder if your potato pieces weren’t small enough? Frozen veggies will totally cook up in an hour…but the potato pieces need to be small.

      • Rebecca Gilkinson February 23, 2017 at 6:21 am

        I’ll try doing them smaller next time! Thanks!

  • Nicole February 22, 2017 at 5:01 am

    Looks delicious! It doesn’t mention draining the fat after cooking the meat – do you? Just want to make sure I don’t miss something. That’s always a tricky step for me! Thanks Shay!

    • Mix and Match Mama February 22, 2017 at 5:03 am

      I don’t because I use a really lean beef (I almost always use 96/4). That being said, I think the flavor is in the fat, so if you’re using anything greater than 90/10, I probably wouldn’t…but that’s a personal choice. The only time I use 80/20 is for burgers. They make the best burgers :).

      • Lizzie @ This Happy Life February 22, 2017 at 6:15 am

        I totally have to agree with you here, we also only use 80/20 for burgers!

  • Lizzie @ This Happy Life February 22, 2017 at 6:15 am

    This would be a hit in my house, looks amazing!!

  • Mary W. February 22, 2017 at 9:22 am

    Making a Whole30 version in my crockpot today! So excited for later 🙂

  • Lara M February 23, 2017 at 9:32 am

    Is there much liquid once the stew is done cooking? Hard to tell from the pics – I like a thick, hearty stew but like some liquid/broth to it, too. If there isn’t much, would you suggest doubling the tomatoes/stock/water/cornstarch?

    • Mix and Match Mama February 23, 2017 at 11:38 am

      Hardly any liquid because it evaporated during the baking process.

  • Ainsley March 10, 2017 at 5:59 pm

    My stew didn’t thicken up! I followed the recipe to a T, and it’s very watery. I added more corn starch/water, then breadcrumbs, now I’m adding flour. Any idea what went wrong?

    • Mix and Match Mama March 11, 2017 at 5:55 am

      Were the potatoes tender? I’m wondering if you should have baked it longer.

      • Ainsley March 14, 2017 at 11:40 am

        Some were tender, some were still rock solid. I cut them all into uniform bites. They were about the size of a nickel, and I kept the pot in the oven for 1.5 hours! Next time I’ll turn up the heat, I suppose.