Texas Cowboy Stew

Ingredients

• 2 tablespoons olive oil
• 2 pounds chuck roast, cut into 1-inch cubes
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 cups beef stock
• 1 (14-ounce) can diced tomatoes
• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 1 (15-ounce) can corn kernels, drained
• salt and pepper to taste

Directions

1. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the cubed beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
2. Add the onion and garlic to the pot and cook until the onion is softened, about 3 minutes. Add the tomato paste, chili powder, cumin, paprika, and oregano and cook for 1 minute more, stirring constantly.
3. Add the beef stock and diced tomatoes and stir to combine. Return the beef to the pot and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 45 minutes.
4. Add the sweet potatoes and corn and simmer, uncovered, for 15 minutes more or until the beef is tender and the vegetables are cooked through.
5. Season with salt and pepper to taste and serve.

Interesting Facts

• This Texas Cowboy Stew is a classic comfort food dish.
• It's the perfect meal for a cold winter night.
• This stew can be made with any type of beef such as chuck roast, short ribs, or brisket.
• The stew can also be made in a slow cooker or Instant Pot.