One-Pot Cowboy Beef Stew with Corn and Potatoes

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A hearty one-pot beef stew with tender chunks of beef, sweet corn, and potatoes simmered in a rich tomato broth. This American-inspired beef recipe, ready in about 90 minutes, pairs beef chuck, cut into 1-inch cubes, vegetable oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large, diced yellow onion
• 3, minced garlic cloves
• 2 medium, sliced into 1/2-inch rounds carrots
• 1 medium, diced red bell pepper
• 3 medium, peeled and cut into 1-inch cubes potatoes
• 1 cup frozen corn kernels
• 14 oz diced tomatoes (canned)
• 3 cups beef broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup, chopped (optional) fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Add 1.5 lbs beef chuck cubes and brown on all sides for 6-8 minutes, then remove beef and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 4 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 2 sliced carrots and 1 diced red bell pepper, cooking for 3 minutes to slightly soften.
4. Step 4: Return the browned beef to the pot along with 3 peeled and cubed medium potatoes, 1 cup frozen corn kernels, 14 oz canned diced tomatoes, and 3 cups beef broth.
5. Step 5: Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1.5 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce heat to low and cover.
6. Step 6: Simmer for 1 hour, stirring occasionally, until beef is tender and potatoes are cooked through.
7. Step 7: Remove from heat and stir in 1/4 cup chopped fresh cilantro if desired. Serve hot.