Cowboy Trail Stew

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• Salt and black pepper, to taste
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 potatoes, peeled and cubed
• 1 can (14.5 ounces) diced tomatoes, undrained
• 4 cups beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 cup frozen peas
• 2 tablespoons cornstarch mixed with 1/4 cup water (optional, for thickening)

Directions

1. Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Add 2 pounds of beef chuck cut into 1-inch cubes. Cook until browned on all sides, about 8 minutes. Remove the beef and set it aside.
2. In the same pot, add 1 chopped onion, 2 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Sauté until the vegetables are softened, about 5 minutes.
3. Stir in 1 can (14.5 ounces) of diced tomatoes with their juice and 4 cups of beef broth. Scrape the bottom of the pot to loosen any browned bits.
4. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Stir well to combine.
5. Add the browned beef back into the pot. Bring the mixture to a boil.
6. Reduce the heat to low, cover, and simmer for 1.5 hours. Stir occasionally to ensure even cooking.
7. After 1.5 hours, add 2 diced potatoes. Continue to simmer for another 30 minutes or until the potatoes are tender.
8. If you prefer a thicker stew, mix 2 tablespoons of cornstarch with 1/4 cup of cold water to create a slurry. Stir the slurry into the stew and cook for an additional 5 minutes until thickened.
9. Taste and adjust seasoning with additional salt and pepper if needed.

Additional notes

• To store your cowboy trail stew, let it cool to room temperature. Transfer the stew into airtight containers and refrigerate for up to 4 days. For longer storage, freeze the stew in freezer-safe bags or containers for up to 3 months. When you’re ready to enjoy your stew again, thaw it overnight in the refrigerator if frozen. Reheat the stew on the stovetop over medium heat, stirring occasionally until heated through. If the stew has thickened too much, add a splash of beef broth or water to adjust the consistency.
• Feel free to customize your cowboy trail stew to suit your taste or dietary needs. For a spicier kick, add diced jalapeños or a pinch of cayenne pepper. If you prefer a vegetarian version, substitute the beef with hearty vegetables like mushrooms or beans and use vegetable broth instead of beef broth. You can also experiment with different herbs; rosemary or oregano can add a delightful twist to the flavor profile.
• Serve your cowboy trail stew hot, straight from the pot for the most comforting experience. Pair it with a slice of crusty bread or cornbread to soak up the rich, flavorful broth. For a complete meal, consider adding a side salad with a tangy vinaigrette to balance the hearty stew. If you’re dining outdoors, a campfire and a bowl of this stew can create an unforgettable dining experience under the stars.