Description
This hearty Cowboy Stew recipe features a flavorful combination of bacon, kielbasa, ground beef, vegetables, beans, and potatoes simmered together in a savory tomato and beef broth. Perfect as a comforting meal for the whole family, it’s packed with protein and rich flavors that come together in one satisfying pot.
Ingredients
Scale
Meats
- 4 slices bacon, chopped
- 14 ounces kielbasa sausage, sliced (1 package)
- 1 pound 90% lean ground beef
Vegetables and Beans
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 medium Yukon Gold potatoes, cut into ½-inch cubes
- 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)
Liquids and Seasonings
- 4 cups low-sodium beef broth
- 3 tablespoons all-purpose flour
- 1 teaspoon chili powder
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
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. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Leave one tablespoon of bacon grease in the pot and drain off any excess grease.
- Cook the sausage: Add the sliced kielbasa sausage to the same pot. Cook it until browned on each side. Remove and set aside with the cooked bacon.
- Cook the beef and vegetables: Add the ground beef, chopped onion, green bell pepper, and minced garlic to the pot. Use a wooden spoon to break up the ground beef as it cooks. Cook until the beef is fully browned and the onion is translucent.
- Add dry ingredients: Sprinkle the all-purpose flour, chili powder, kosher salt, and ground black pepper over the beef and vegetable mixture. Stir continuously for about one minute until the flour is fully absorbed and no dry patches remain.
- Add remaining ingredients: Stir in the kidney beans, black beans, petite diced tomatoes, whole-kernel corn, diced potatoes, beef broth, cooked bacon, and kielbasa sausage. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for 20-25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
- Garnish and serve: Sprinkle chopped fresh parsley on top, if desired. Serve the cowboy stew hot and enjoy a hearty, flavorful meal.
Notes
- Use 90% lean ground beef to reduce excess fat in the stew.
- Simmer gently to ensure potatoes become tender without overcooking the other ingredients.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make it spicier, add a pinch of cayenne pepper or extra chili powder during seasoning.
- For a thicker stew, you can mash some of the potatoes after cooking or add a slurry of flour and water before simmering.
