Description
This hearty Cowboy Stew features a delicious blend of bacon, kielbasa sausage, ground beef, vegetables, and beans simmered together in a flavorful beef broth. Perfect for a filling and comforting meal that serves six generous bowls, this stew combines smoky, savory, and slightly spicy elements for a true Western-style dish.
Ingredients
Scale
Meats
- 4 slices bacon (chopped)
- 14 ounces kielbasa sausage (sliced, 1 package)
- 1 pound 90% lean ground beef
Vegetables
- 1 onion (chopped)
- 1 green bell pepper (chopped)
- 2 cloves garlic (minced)
- 15 ounces canned kidney beans (drained and rinsed, 1 can)
- 15 ounces canned black beans (drained and rinsed, 1 can)
- 14.5 ounces petite diced tomatoes (1 can)
- 15 ounces canned whole-kernel corn (drained, 1 can)
- 3 medium Yukon Gold potatoes (cut into ½-inch cubes)
Dry Ingredients & Spices
- 3 tablespoons all-purpose flour
- 1 teaspoon chili powder
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
Liquids
- 4 cups low-sodium beef broth
Garnish
- Chopped fresh parsley (optional)
Instructions
- Cook the bacon: Heat a large Dutch oven over medium heat. Add the chopped bacon and fry until crisp. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate. Leave one tablespoon of bacon grease in the pot and carefully drain off the excess grease.
- Brown the sausage: Add the sliced kielbasa sausage to the pot and cook on each side until browned and caramelized. Remove the sausage and set it aside with the bacon.
- Sauté the beef and vegetables: To the pot, add the ground beef, chopped onion, chopped green bell pepper, and minced garlic. Cook, stirring frequently with a wooden spoon to break up the beef, until the beef is fully cooked and the onion is translucent.
- Add spices and flour: Sprinkle in the all-purpose flour, chili powder, kosher salt, and black pepper. Stir continuously for about 1 minute until the flour is fully incorporated and no dry patches remain.
- Combine the stew ingredients: Stir in the drained kidney beans, black beans, petite diced tomatoes, drained corn, cubed potatoes, beef broth, cooked bacon, and browned sausage. Bring the mixture to a boil.
- Simmer the stew: Once boiling, reduce the heat to low and cover the Dutch oven. Let the stew simmer gently for 20 to 25 minutes, or until the potatoes are tender when pierced with a fork.
- Serve: Garnish the stew with freshly chopped parsley if desired, then ladle into bowls and serve hot.
Notes
- Use lean ground beef to reduce excess fat in the stew.
- For extra smoky flavor, consider adding a dash of smoked paprika along with the chili powder.
- Adjust the chili powder amount to suit your preferred spice level.
- The stew can be made a day ahead; flavors develop even more after resting overnight.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- For a thicker stew, mash some of the potatoes in the pot before serving.
