Go Back
hearty stew for winter

Hearty Cowboy Stew

This satisfying slow cooker Cowboy Stew combines seasoned ground beef with Spanish rice and a medley of tomatoes and corn for a comforting meal that practically cooks itself. Perfect for busy weeknights when you need a filling dinner with minimal effort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 85/15 lean-to-fat ratio recommended
  • 1 (7 1/2 ounce) Spanish rice mix Zatarain's recommended
  • 1 (15 1/4 ounce) can whole kernel corn
  • 1 (28 ounce) can crushed tomatoes
  • 1 (14 1/2 ounce) can diced tomatoes, chili style undrained
  • Non-stick cooking spray for the crock pot

Equipment

  • Slow cooker
  • Skillet
  • Cooking spray

Method
 

  1. Spray the bottom and sides of your slow cooker with non-stick cooking spray to prevent sticking.
  2. Brown the ground beef in a skillet until no longer pink, breaking it apart as it cooks.
  3. Transfer the browned ground beef to the bottom of the prepared slow cooker.
  4. Add the Spanish rice mix as the next layer on top of the beef.
  5. Pour the crushed tomatoes over the rice layer.
  6. Add the undrained chili-style diced tomatoes as the next layer.
  7. Top with the can of whole kernel corn as the final layer.
  8. Do not stir the ingredients together - the layering helps everything cook properly.
  9. Cover the slow cooker and cook on low heat for approximately 4 hours, or until the rice is tender.
  10. Once cooking is complete, stir everything together to combine all the flavors before serving.

Notes

This stew is incredibly versatile - feel free to substitute ground turkey or plant-based crumbles for the beef if desired. For extra flavor, try adding a cup of black beans or diced bell peppers. The stew thickens upon standing, so you may want to add a splash of broth if reheating leftovers.
Serve with warm cornbread, garlic bread, or a simple green salad for a complete meal. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months in airtight containers.