One-Pot Cowboy Beef Stew with Corn and Potatoes
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 ready in about 90 minutes pairs beef chuck, cut into 1-inch cubes, vegetable oil, large, diced 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
Instructions
- 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.
- 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.
- Step 3: Add 2 sliced carrots and 1 diced red bell pepper, cooking for 3 minutes to slightly soften.
- 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.
- 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.
- Step 6: Simmer for 1 hour, stirring occasionally, until beef is tender and potatoes are cooked through.
- Step 7: Remove from heat and stir in 1/4 cup chopped fresh cilantro if desired. Serve hot.
Frequently asked questions
How long does One-Pot Cowboy Beef Stew with Corn and Potatoes take to make?
Total time is about 90 minutes (15 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Cowboy Beef Stew with Corn and Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in One-Pot Cowboy Beef Stew with Corn and Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Cowboy Beef Stew with Corn and Potatoes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Cowboy Beef Stew with Corn and Potatoes?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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