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Creamy Cowboy Beef Stew with Potatoes

Creamy cowboy beef stew simmers beef chuck until fork-tender, then adds potatoes, carrots, pinto beans, and corn for a hearty one-pot meal. A little heavy cream stirred in at the end gives the broth a rich, smooth finish.
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Resting 5 minutes
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb beef chuck cut into 1 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 0.25 cup all-purpose flour
  • 5 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 2 carrots medium, cut into 1/2-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1-inch pieces
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 cup frozen corn
  • 1 cup heavy cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry.
  2. Season the beef with the salt and black pepper.
  3. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  4. Brown the beef in batches for 6 to 8 minutes total, then transfer it to a plate.
  5. Reduce the heat to medium and cook the onion for 4 to 5 minutes, stirring occasionally, until softened.
  6. Add the garlic and tomato paste and cook for 1 minute.
  7. Stir in the flour and cook for 1 minute.
  8. Gradually whisk in the beef broth, scraping up any browned bits.
  9. Stir in the Worcestershire sauce and smoked paprika.
  10. Add the bay leaf and beef, and bring to a simmer.
  11. Cover the pot partially, reduce the heat to low, and simmer for 1 hour 15 minutes to 1 hour 45 minutes, until the beef is fork-tender.
  12. Stir in the carrots and potatoes, cover, and simmer for 20 to 25 minutes, until the potatoes and carrots are tender.
  13. Stir in the pinto beans and corn and simmer for 5 to 8 minutes, until heated through.
  14. Stir in the heavy cream and warm over low heat for 2 to 3 minutes without boiling.
  15. Remove the bay leaf.
  16. Let the stew rest off the heat for 5 minutes.

Notes

For deeper flavor, brown the beef well in batches without crowding the pot. Refrigerate leftovers for up to 4 days; freeze for up to 3 months, though the cream may separate slightly when reheated. For a dairy-free version, use an unsweetened plant-based cooking cream.