In the untamed plains of Texas, cowboys roamed with their trusted horses and a love for culinary adventure. Among them, a legendary cook named Buck created a simple yet hearty beef stew from tough beef, wild onions, and prairie herbs, delighting the cowboys by the campfire. Over time, as settlers established homesteads, fresh vegetables and herbs were added, transforming the stew into a beloved Texas classic enjoyed by campfires and in cozy ranch houses.
PrintTexas Beef Stew
- Prep Time: 30 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: Serves 6-8 1x
- Category: Soups
Ingredients
- 2 pounds of beef chuck roast, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 2 large carrots, sliced
- 3 potatoes, peeled and diced
- 2 celery stalks, sliced
- 1 large bell pepper, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Add the beef cubes and brown on all sides. Remove the beef and set aside.
- Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
- Add Liquids and Seasonings: Return the beef to the pot. Add the beef broth, water, diced tomatoes with their juice, and tomato paste. Stir to combine. Add the thyme, oregano, bay leaf, salt, and pepper.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for about 1.5 hours, or until the beef is tender.
- Add Vegetables: Add the carrots, potatoes, celery, bell pepper, corn, and green beans. Continue to simmer for another 30 minutes, or until the vegetables are tender.
- Finish and Serve: Remove the bay leaf. Taste and adjust seasoning if needed. Garnish with freshly chopped parsley before serving.
Serving Suggestions
Prairie Campfire: Serve the stew in rustic tin bowls, accompanied by thick slices of cornbread and a side of pickled jalapeños. For an authentic cowboy experience, enjoy it under the stars with a tin cup of strong black coffee or a swig of sarsaparilla.
Cozy Ranch House: Serve in ceramic bowls with a side of crusty sourdough bread and a mixed green salad. Pair with a robust red wine, such as a Texas Tempranillo or a glass of iced tea with a sprig of mint.