Cowboy Stew
A mix between chili and beef stew, this cowboy stew is filled with ground beef, smoked sausage, bacon, potatoes, beans, and corn. It's a hearty, filling recipe!
Ingredients
- 6slices bacon (not thick-cut), chopped
- 1(12- to 14-ounce) package kielbasa, cut into 1/2-inch slices
- 1 lbBeef, ground
- 1Yellow Onion, chopped
- 3Garlic, finely chopped
- 3 tbspAll Purpose Flour
- 1 tbspChili Powder
- 1 tspcumin
- 1 tspKosher Salt
- 0.5 tspGround Black Pepper
- 2 cupLow Sodium Chicken Broth
- 2(15-ounce) cans ranch-style beans or chili beans, with their liquid
- 1(15-ounce) can sweet corn, drained
- 1(14-ounce) can tomatoes with green chilis, with their liquid, diced
- 2russet potatoes, cut into 1-inch cubes, peeled
- fresh parsley, chopped for serving
Instructions
- 1
In a large Dutch oven, cook the bacon over medium heat until golden and crisp, 5 to 7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Add the kielbasa to the drippings in the pot and cook until lightly browned and fragrant, 3 to 5 minutes. Remove to the plate with the bacon. Drain off all but 1 tablespoon of fat.
- 2
Add the ground beef, onion, and garlic to the drippings in the pot and cook, stirring frequently and breaking up the meat with a wooden spoon, until lightly browned, 5 to 7 minutes. Sprinkle in the flour, chili powder, cumin, salt, and pepper. Cook until the flour smells toasty, 1 to 2 minutes. Stir in the chicken broth, beans (with their liquid), corn, tomatoes with green chilis (with their liquid), and potatoes. Bring to a boil and return the bacon and sausage to the pot.
- 3
Reduce the heat to medium-low, cover, and simmer until the potatoes are tender and the flavors are melded, about 1 hour.
- 4
Serve the stew sprinkled with parsley.