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A cross between a chili and a beef and vegetable stew, this Slow Cooker Cowboy Stew is a classic comfort meal that will quickly become a staple around your dinner table.
I love a hearty, flavorful soup and this Slow Cooker Cowboy Stew hits all the marks for #DDSoupWeek 2026. Ground beef is combined with potatoes, black-eyed peas, fire-roasted tomatoes, green beans, corn, and a combination of spices to create a meal that will leave the whole table satisfied. I know there are soup skeptics that think soup can’t be filling, but I promise y’all this one is!
Once you brown your beef, you’ll simply dump everything into your slow cooker and let it do the work to cook your potatoes to the perfect tenderness and let the flavors meld beautifully. You will start this in the morning then come home to the most delectable aroma filling your house and a dinner that is ready when you are. That’s a weeknight win.
Ingredients:
- Avocado Oil
- Lean Ground Beef
- Yellow Onion
- Kosher Salt
- Freshly Ground Black Pepper
- Chili Powder
- Garlic Powder
- Ground Cumin
- Smoked Paprika
- Tomato Pasta
- Yukon Gold Potatoes
- Low-Sodium Beef Broth
- Low-Sodium Can Black-Eyed Peas
- Fire-Roasted Diced Tomatoes
- Frozen Corn
- Frozen Green Beans
- Fresh Cilantro
Step-by-Step Instructions:
Step One: Brown the Beef
In a large skillet, heat the avocado oil over medium-high heat. Add the ground beef and onion and cook, breaking the beef into small pieces with the edge of a spoon, until the beef is browned through and the onion is softened, 7 to 8 minutes. Drain off any excess fat, place in the bottom of a slow cooker.
Step Two: Season the Beef
Add the salt, pepper, chili powder, garlic powder, ground cumin, smoked paprika and tomato paste and toss until well combined.
Step Three: Cover and Cook
Add the potatoes, beef broth, drained black-eye peas, and fire-roasted tomatoes and stir until well combined. Cover and cook on low for 8 hours, or high for 4 until the flavors are melded and the potatoes are tender.
Step Four: Add the Frozen Veggies
Stir in the frozen corn and green beans. Cover and continue cooking on low heat for an additional 15 to 20 minutes, until the vegetables are heated through and tender.
Step Five: Taste and Serve
Taste and adjust with more salt and pepper as desired. Serve with chopped cilantro on top, if desired.
Recipe FAQ:
Yes, I have instructions below on how to make this on the stove instead if you prefer that method.
I decided to switch it up for this recipe and use lean ground beef and black-eyed peas instead!
Yes! You can omit the ground beef and use vegetable broth instead. Feel free to add an extra can of beans in place of the beef for a little more heft.
I hope this becomes a favorite in your homes! Comment below once you try it!
For more stew recipes:
Lemon Chicken and Chickpea Stew
Slow Cooker Cowboy Stew
Ingredients
- 1 tablespoon avocado oil
- 1½ pounds lean ground beef (90/10)
- 1 cup finely diced yellow onion, (from about 1/2 medium onion)
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1½ pounds Yukon gold potatoes, cut into 1-inch cubes
- 4 cups low-sodium beef broth
- 1 (15-ounce) can low-sodium black-eyed peas, drained and rinsed
- 1 (14.5-ounce can) fire-roasted diced tomatoes, undrained
- 1 cup frozen corn
- 1 cup frozen green beans
- freshly chopped cilantro, optional, for serving
Instructions
- In a large skillet, heat the avocado oil over medium-high heat. Add the ground beef and onion and cook, breaking the beef into small pieces with the edge of a spoon, until the beef is browned through and the onion is softened, 7 to 8 minutes. Drain off any excess fat, place in the bottom of a slow cooker.
- Add the salt, pepper, chili powder, garlic powder, ground cumin, smoked paprika and tomato paste and toss until well combined.
- Add the potatoes, beef broth, drained black-eyed peas, and fire-roasted tomatoes and stir until well combined. Cover and cook on low for 8 hours, or high for 4 until the flavors are melded and the potatoes are tender.
- Stir in the frozen corn and green beans. Cover and continue cooking on low heat for an additional 15 to 20 minutes, until the vegetables are heated through and tender.
- Taste and adjust with more salt and pepper as desired. Serve with chopped cilantro on top, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
