Cowboy Stew
This one pot cowboy stew is so easy to make and the flavors are really rewarding. It tastes great and also reheats well to enjoy again and again.
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 kernels with liquid
- 1 Teaspoon ground cumin
- 12 Ounces frozen mixed vegetables
- 15 Ounces canned ranch style beans with liquid
- ½ Teaspoon garlic powder
- 10 Ounces canned diced tomatoes and green chilies canned
- 1 red bell pepper seeded and diced
- 1 green bell pepper seeded and diced
- 15 Ounces black beans canned with liquid
- 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, beans, sweet corn, garlic powder, green chilies, chili powder, cumin, salt and pepper to the pot. 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.
Notes
Cooking the flour: Don't let the flour burn or you'll have to start your cowboy stew again! Keep stirring and don't use too high a heat.
Crispy bacon: If you prefer your bacon crispy, don't add it back into the pot. Instead reserve it until serving the stew and crumble it on top.
Let it cool: Let the cowboy stew cool completely before storing, otherwise the steam will condensate the container and this will drip back into the stew and make it watery.
More serving ideas: A dollop of sour cream is good with this stew, or you could add shredded cheese or swap the chopped parsley for chopped cilantro.
Crispy bacon: If you prefer your bacon crispy, don't add it back into the pot. Instead reserve it until serving the stew and crumble it on top.
Let it cool: Let the cowboy stew cool completely before storing, otherwise the steam will condensate the container and this will drip back into the stew and make it watery.
More serving ideas: A dollop of sour cream is good with this stew, or you could add shredded cheese or swap the chopped parsley for chopped cilantro.
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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