Wild West Cowboy Stew

Wild West Cowboy Stew Recipe

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Kay Skipper


Before riding out on on their trusted steeds, for a long, hard day's work on the ranch, cowboys would have their queen of the house prep and pack their lunch meals.

These men expected a hearty dish for their lunch which they could heat up over an open fire... Wah-lah! Cowboy Stew!

As the sun set, these cowboys galloped to their homesteads, happy to kiss their queens, thanking her for the savory lunch meal, but most of all--- she was kissed because she was so sorely missed.

(Haha!) There is no great story, but thought I would get you going! ((lol))


★★★★★ 1 vote

15 Min
1 Hr


  • 1 lb
    ground beef, browned and drained
  • 1
    onion, choppped
  • 28
    ounces of diced tomatoes-- juice included so dont drain
  • 2
    standard cans of cream style corn
  • 2
    cans of chili with beans, juice included
  • 1
    standard can rotel tomatoes, juice included
  • 1
    standard can sliced potatoes, juice included

How to Make Wild West Cowboy Stew


  1. Place all in large pot, bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally.

    Serve with Mexican corn bread or regular corn bread or crusty bread.

    Did you notice I did not mention salt nor pepper?

    Your man will thank you for this great little hearty meal! Yum!

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