Slow Cooker Cowboy Stew

a large bowl of cowboy stew made with beef, potatoes, beans, tomatoes, and corn

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4 to 8 Hours

Prep Time20

Total Time4

Servings:

Author: Alex Snodgrass

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

STOVETOP INSTRUCTIONS:

In a large pot of Dutch oven, 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-eye peas, and fire-roasted tomatoes and stir until well combined. Bring to a simmer and simmer covered for 30 to 35 minutes until the flavors are melded and the potatoes are tender.

Stir in the corn and green beans and cook 5 minutes more. Serve as desired.

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