Cowboy Stew
This one-pot cowboy stew combines ground beef, kielbasa, bacon, beans, potatoes and vegetables in a rich, savory broth.
Servings: 6
Equipment
- Pot Large with Lid
Ingredients
- 6 Slices bacon chopped
- 1 onion large, diced
- 4 Cloves garlic minced
- ¼ Cup all purpose flour
- 18 Ounces kielbasa cut into ¼-inch slices
- 2 Pounds ground beef lean
- 5 Cups beef broth more as needed/desired
- 2 russet potatoes medium, peeled and cut into ½-inch cubes
- 15 Ounces canned corn whole kernel corn, undrained
- 1 Teaspoon ground cumin
- 12 Ounces frozen mixed vegetables
- 15 Ounces canned ranch style beans undrained
- ½ Teaspoon garlic powder
- 10 Ounces diced tomatoes with green chilies canned
- 1 red bell pepper seeded and diced
- 1 green bell pepper seeded and diced
- 15 Ounces black beans undrained
- 2 Teaspoons chili powder
- Salt and black pepper to taste
- parsley fresh for optional garnish
Instructions
- Heat a large pot over a medium-high heat.
- Add the bacon and cook until browned and crispy. Transfer to a plate lined with a paper towel and set aside.
- Cook the kielbasa sausage in the same pot until it’s browned on both sides. Transfer to the same plate with the bacon and set to one side.
- Remove the excess bacon grease from the pot. Then add the ground beef. Break it into smaller pieces using a spatula or wooden spoon and cook until no longer pink.
- Add the bell peppers, onions and garlic and sauté for about 4 minutes or until the onions soften and begin to go translucent.
- Sprinkle in the flour and stir to combine.
- Keep cooking and stirring for a minute. Don’t let the flour burn.
- Next add the bacon and kielbasa back into the pot and then add the broth, potatoes, frozen vegetables, diced tomatoes with green chilies, beans, corn, garlic powder, chili powder, cumin, salt and pepper. Stir to combine.
- Bring the cowboy stew to a boil and then turn down the heat to a low simmer.
- Cover with a lid and simmer for 30 to 40 minutes or until the potatoes are tender.
- Stir the stew occasionally and add some more broth if the liquid gets too thick.
- Ladle the stew into bowls and serve with cornbread, dinner rolls or biscuits.
- Serve garnished with fresh chopped parsley if liked.
Let the kielbasa brown before turning the slices rather than constantly stirring them. The browned edges add extra flavor to the stew.
Notes
Brown the meats separately: Don't rush everything into the pot together. Browning the bacon, kielbasa and beef separately gives each one a chance to develop better color and flavor.
Don't burn the flour: Stir continuously once you add the flour and cook it for about a minute before adding the liquid.
Cut the potatoes evenly: I keep the potato cubes fairly small so they cook through during the 30 to 40 minute simmer. Similar-sized pieces will finish at about the same time.
Save some bacon for the top: If you like really crisp bacon, hold some back instead of simmering all of it in the stew. Crumble it over individual bowls just before serving.
Adjust the broth at the end: The stew thickens as it cooks. Add another splash of beef broth if it's thicker than you want.
Don't burn the flour: Stir continuously once you add the flour and cook it for about a minute before adding the liquid.
Cut the potatoes evenly: I keep the potato cubes fairly small so they cook through during the 30 to 40 minute simmer. Similar-sized pieces will finish at about the same time.
Save some bacon for the top: If you like really crisp bacon, hold some back instead of simmering all of it in the stew. Crumble it over individual bowls just before serving.
Adjust the broth at the end: The stew thickens as it cooks. Add another splash of beef broth if it's thicker than you want.
Nutrition
Calories: 981kcal | Carbohydrates: 62g | Protein: 55g | Fat: 58g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 2g | Cholesterol: 168mg | Sodium: 1786mg | Potassium: 1724mg | Fiber: 14g | Sugar: 9g | Vitamin A: 3828IU | Vitamin C: 65mg | Calcium: 121mg | Iron: 9mg
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