Slow Cooker Cowboy Steak and Beans

Hearty and richly flavorful, Slow Cooker Cowboy Steak and Beans will be a family favorite after the first tangy and subtly sweet bite.

I have an ongoing relationship with Certified Angus Beef. This recipe was not specially commissioned by them, however their products were used in this recipe.

What are Cowboy Beans?

Every cowboy tv show or movie I saw as kid always had the rugged man sitting next to his fire, eating beans directly from the can with a fork.

Somehow the lone can of beans became part of the wild west mythology.

Baked beans are a staple to many holiday gatherings and backyard barbecues. Cowboy beans are a riff on the classic baked bean recipe.

Cowboy beans are a combination of beans and ground beef. In fact, I’d go so far as to say cowboy beans are the love child of baked beans and chili con carne.

Do I Have to Soak Dried Beans Overnight?

The short answer is NO!

Now, before you all get upset me, I am not alone. Many respectable cooking outlets agree.

Here’s a very informative article from Epicurious. They cooked batches of pinto beans following all the common ways: no soak, quick soak, overnight soak, in the oven, and with or without salt. It’s worth a read.

For this Slow Cooker Cowboy Steak and Beans, I did not soak the bean overnight. I did sort through them for any possible stones or debris.

What Meat do I Use in Cowboy Beans?

Traditionally, cowboy bean recipes use ground beef. Many have some bacon in them as well.

Ground beef is the most common meat; steak, ham, and hammocks are the also frequently used. Ground turkey or chicken are used when trying to make the dish leaner.

Can I Freeze Cowboy Beans?

You can.

Only the cooked and completed dish. Raw or uncooked beans will not cook properly if they are frozen first.

If you’re looking to make this as a meal prep meal, the beans must be cooked first the frozen.

Canned beans work wonderfully in dishes like this. They also can be frozen, but only for a short period of time. They will break down and have significant textural changes.

How to Make Slow Cooker Cowboy Steak and Beans

To get started with this recipe, you will need:

• London Broil or Top Round
• 15 Bean Soup Mix
• Produce: celery, onions, bell peppers, garlic, and cilantro
• Beef broth
• Seasonings/Spices: smoked paprika, chili powder, salt, onion powder, and black pepper
• Pantry: Worcestershire sauce, dijon mustard, apple cider vinegar, brown sugar, and tomato paste

How to Make Cowboy Steak in Beans in a Dutch Oven

Slow Cookers are wonderful when you have to leave it all day, but I love using my dutch oven to make this recipe too.

To make this in your Dutch oven, you will need a tablespoon of high heat oil, 1/2 tsp salt, and up to an additional 2 cups of liquid, water or more beef broth preferably.

Start by searing the beef with bacon in the hot oil. Remove them from the dutch oven and set aside.

Add the beans and 32 oz of beef broth, plus the additional salt. Bring to a roiling boil. Keep the beans at a high simmer/boil for at least an hour, two if you got the time, watching the liquid level-adding more if needed. Stir as needed. Pre-heat the oven to 275°F.

After the beans have boiled, resume the directions; add everything together into the dutch oven. Mix the seasonings and spices into the the additional two cups of beef broth and add to the dutch oven. Cover and place in the oven. Cook for 6-8 hours, checking the bean tenderness after 6 hours.

The last hour of cooking, add the tomato paste, if using, and resume cooking. Mix in the cilantro right before serving.

Tips for Making Cowboy Steak and Beans in the Slow Cooker

For this batch, I did not sear the beef, but if you’ve got the time, give it a quick sear before tossing it in the slow cooker. Simply sprinkle some salt and pepper over it and sear it in a couple of tablespoons of hot oil.

I remove about 2 cups of beef broth and whisked all the seasonings, spices, mustard, Worcestershire sauce, and brown sugar together before adding it to the slow cooker. Occasionally, I have had my seasonings and spices clump when they hit the liquid in the slow cooker so whisking beforehand prevents that.

At the end of cooking, there are couple of methods to thicken it. You can simply leave the lid askew for the last half hour or so, causing some liquid to evaporate. I prefer to remove a couple ladles-ful of the hot liquid and whisk in 6 oz of tomato paste. This deepens the flavor while thickening.

What to serve with Cowboy Steak and Beans?

This recipe is a meal unto itself, but I can’t blame you for wanting to round it out completely.

• Pear and Arugula Salad
• Cast Iron Sweet Cornbread from Dutch Oven Daddy
• Jello in a Pineapple Can from Vintage Recipe Tin
• Summer Shandy from Wet Whistle Drinks

Thank you for sharing!