Stockpot Cowboy Stew
The Stockpot You’ll Use All Fall Long
9/1/20252 min read
🍂 The Stockpot You’ll Use All Fall Long
With fall just around the corner, I know I’ll be making more soups and stews—it truly is my favorite time of year. That means my most-used cooking item for the next few months will be my trusty stock pot. A good stock pot can completely change the way you cook and even elevate the quality of your meals.
My go-to is the KitchenAid Stainless Steel Stockpot. I prefer the 8-quart size—it’s large enough for everyday cooking but compact enough that it won’t hog cabinet space. The most important feature of this pot is its stainless steel body with an aluminum core base. That aluminum ensures even heating, which makes all the difference when simmering a slow stew or boiling pasta.
A stock pot can be used for so many things—from boiling corn on the cob and making mashed potatoes to simmering rich soups and hearty stews. One of my Sunday favorites is Cowboy Stew. It’s loaded with fresh vegetables, savory beef, and just a hint of lemon to brighten it up. This recipe is comfort food at its best, perfect for a chilly fall evening.
Cowboy Stew Recipe
Ingredients
2 lbs beef stew meat, cubed
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
3 carrots, sliced
3 potatoes, diced
2 celery stalks, chopped
1 can (15 oz) diced tomatoes
1 can (15 oz) corn, drained (or 2 fresh ears cut off the cob)
1 can (15 oz) beans (pinto or kidney), drained and rinsed
4 cups beef broth
1 tsp smoked paprika
1 tsp dried oregano
Salt and pepper to taste
Juice of ½ lemon
Fresh parsley for garnish
Instructions
In your stock pot, heat olive oil over medium-high heat. Brown beef cubes on all sides, then set aside.
In the same pot, sauté onions and garlic until fragrant.
Add carrots, potatoes, and celery. Cook for 5 minutes, stirring occasionally.
Return the beef to the pot. Add tomatoes, corn, beans, beef broth, and seasonings. Stir well.
Bring to a boil, then reduce heat to low. Cover and simmer for 1½–2 hours, until the beef is tender and vegetables are cooked through.
Stir in lemon juice before serving.
Garnish with fresh parsley and serve hot with crusty bread.
✨ This sturdy KitchenAid Stainless Steel Stockpot.and a simple recipe can make fall cooking feel extra special. Cozy nights, warm bowls, and good company—that’s what this season is all about.
Here is where I got mine: https://amzn.to/47krNVn