Cowboy Steak N Veggie Stew

Hearty, comforting, and packed with bold flavors, Cowboy Steak N Veggie Stew is the ultimate one-pot meal that will satisfy even the hungriest crowd. This rustic stew features tender, melt-in-your-mouth cowboy steak cubes simmered to perfection alongside a medley of nutrient-rich vegetables like carrots, celery, and baby potatoes. Enhanced with savory beef stock, a touch of smoky paprika, and a splash of Worcestershire sauce, every bite delivers a rich, robust flavor. Thickened with a cornstarch slurry for a luxuriously velvety texture, this cowboy-inspired dish is ideal for cozy family dinners or entertaining friends. Serve it piping hot, garnished with fresh parsley, and pair with crusty bread for the perfect finishing touch. Ready in just under two hours, this steak and veggie stew is your go-to recipe for hearty comfort food.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 pounds cowboy steak
• 3 tablespoons olive oil
• 1 large yellow onion
• 4 cloves garlic cloves
• 3 large carrots
• 3 stalks celery stalks
• 1.5 pounds baby potatoes
• 6 cups beef stock
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 2 pieces bay leaves
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons cornstarch
• 1 cup water
• 2 tablespoons fresh parsley

Directions

Step 1

Trim the cowboy steak of excess fat and cut into 1.5-inch bite-sized cubes. Pat dry with paper towels.

Step 2

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the steak cubes in batches, about 2 minutes per side. Remove and set aside.

Step 3

Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.

Step 4

Dice the onion and mince the garlic. Add both to the pot and sauté for 2-3 minutes until fragrant and the onion becomes translucent.

Step 5

Peel and slice the carrots into 1/2-inch rounds. Chop the celery into 1/2-inch pieces. Halve the baby potatoes if large. Add these vegetables to the pot and sauté for 5 minutes.

Step 6

Stir in the tomato paste, smoked paprika, dried thyme, and Worcestershire sauce. Cook while stirring for 1 minute to coat the vegetables and release the aroma of the spices.

Step 7

Pour in the beef stock and return the browned steak cubes to the pot. Add the bay leaves, salt, and pepper. Stir to combine.

Step 8

Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally, until the steak is tender and the vegetables are cooked.

Step 9

In a small bowl, mix the cornstarch with 1 cup of water to create a slurry. Gradually stir it into the stew to thicken the broth. Cook for another 5 minutes.

Step 10

Taste and adjust the seasoning with additional salt and pepper if needed. Discard the bay leaves.

Step 11

Garnish with freshly chopped parsley before serving. Serve hot with crusty bread or biscuits for dipping.

Nutrition Facts

Serving size	(3911.6g)

Amount per serving	% Daily Value*
Calories	3723.4

Total Fat 228.3g	0%
Saturated Fat 89.1g	0%
Polyunsaturated Fat 4.3g
Cholesterol 604.8mg	0%
Sodium 10042.0mg	0%
Total Carbohydrate 194.3g	0%
Dietary Fiber 23.8g	0%
Total Sugars 31.0g
Protein 239.5g	0%

Vitamin D 0IU	0%
Calcium 491.5mg	0%
Iron 30.0mg	0%
Potassium 7469.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.2%

Protein: 25.3%

Carbs: 20.5%