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Texas Cowboy Stew

A warm, hearty stew blending ground beef, beans, and vegetables in a rich broth, perfect for chilly evenings.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef (Halal-certified)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 2 cups beef broth (Halal-certified)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper

Method
 

Cooking
  1. In a large pot over medium heat, add the ground beef and cook until it begins to brown. Add the chopped onion and minced garlic, stirring occasionally until the onions are translucent—about 3-4 minutes.
  2. Stir in the diced tomatoes, black beans, and corn. Mix well to combine all the ingredients.
  3. Add the beef broth, chili powder, cumin, salt, and pepper to the pot. Stir everything together, ensuring the spices are evenly distributed.
  4. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes.
  5. After simmering, taste your stew and adjust the seasoning with more salt and pepper if necessary.
  6. Ladle the Texas Cowboy Stew into bowls and top with your favorite garnishes, such as shredded cheese or fresh herbs.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. To reheat, thaw overnight in the refrigerator, then heat in a pot over low heat, stirring occasionally.