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Slow Cooker Cowboy Stew
Anjali

Slow Cooker Cowboy Stew

5 from 1 vote
A rich, soul-warming slow cooker stew packed with seasoned ground beef, smoky kielbasa, potatoes, beans, and sweet corn in a flavorful tomato broth. Perfect for easy, busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 6 hours
no resting time required 0 minutes
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 552
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lbs ground beef
  • 1 medium sized yellow onion diced
  • 4 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 13 oz kielbasa sausage sliced into 1/2-inch rounds
  • 2 medium sized russet potatoes peeled and cut into bite-sized cubes
  • 1 can kidney or pinto beans rinsed and drained
  • 1 can sweet corn 15oz, drained
  • 1 can diced tomatoes with juices
  • 4 cups beef broth
  • Salt and freshly cracked black pepper to taste

Equipment

  • 6 quart Slow Cooker

Method
 

  1. Place a skillet over medium-high heat. Add the ground beef and diced onion. Cook for 5–7 minutes, breaking up the meat with a spoon, until the beef is fully browned and the onions are soft.
    Stir in the minced garlic, chili powder, and smoked paprika. Toss everything together for about 1 minute until fragrant.
    Transfer the meat mixture into a greased slow cooker.
  2. Add the sliced kielbasa, diced potatoes, drained beans, and drained corn to the slow cooker.
    Pour in both cans of diced tomatoes (with juices) and the beef broth. Stir well to combine all ingredients.
    Cover and cook on LOW for 6 hours (or HIGH for 3 to 4 hours) until the potatoes are fork-tender.
  3. Season with salt and pepper to taste.
    Ladle into deep bowls and serve hot alongside crusty bread for dipping.

Notes

Make Ahead Tips

  • Prep veggies: Chop onions, garlic, and kielbasa ahead of time. Keep peeled, cubed potatoes submerged in cold water in the fridge to prevent browning.
  • Pre-cook meat: Brown the ground beef mixture the night before and keep sealed in the fridge. In the morning, simply dump everything into the slow cooker pot and start cooking.

Storage & Reheating

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Cool completely and freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight.
  • Reheat: Warm on the stovetop over medium-low heat or microwave individual portions until steaming hot.