Cowboy Stew (Print Version)
# Ingredients:
→ Meat and aromatics
01 -
4 slices bacon, chopped
02 -
1 cup white onion, chopped (about ½ large onion)
03 -
3 cloves garlic, minced
04 -
1 pound lean ground beef
05 -
1 pound smoked sausage, sliced into medallions
→ Seasonings
06 -
2 teaspoons chili powder
07 -
1 teaspoon ground cumin
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon kosher salt
10 -
½ teaspoon ground black pepper
→ Vegetables and liquid
11 -
1 (15 oz) can diced tomatoes, undrained
12 -
2 large Russet potatoes, peeled and diced
13 -
3 cups beef broth
14 -
1 (15 oz) can black beans, drained
15 -
1 (15 oz) can red kidney beans, drained
16 -
1 (15 oz) can corn, drained (or 1½ cups frozen)
→ For garnish
17 -
Fresh parsley, chopped (optional)
# Instructions:
01 -
In a large, heavy-bottomed pot or Dutch oven, cook chopped bacon over medium-high heat until crispy. Remove to a paper towel-lined plate and reserve 1 tablespoon of bacon fat in the pot.
02 -
Add chopped onion to the pot with reserved bacon fat and cook until softened, about 4 minutes. Add minced garlic and cook for 30-60 seconds until fragrant.
03 -
Add ground beef to the pot and break it into crumbles with a wooden spoon. Cook until browned and no longer pink. Drain excess grease and return beef and onions to the pot.
04 -
Add sliced smoked sausage, cooked bacon, chili powder, cumin, smoked paprika, salt, and black pepper. Stir everything together until well combined.
05 -
Pour in the diced tomatoes with their juices and scrape up any browned bits from the bottom of the pot with a wooden spoon.
06 -
Add diced potatoes and beef broth. Stir well and bring to a boil, then reduce heat to maintain a steady simmer.
07 -
Let the stew simmer uncovered for 25 minutes, or until potatoes are tender and easily pierced with a fork.
08 -
Stir in black beans, kidney beans, and corn. Heat for another 5 minutes until everything is warmed through. Taste and adjust seasonings as needed.
09 -
Ladle into bowls and serve hot, garnished with fresh parsley if desired.
# Notes:
01 -
Russet potatoes are recommended as they hold up well during cooking and help thicken the stew naturally.
02 -
For slow cooker: Cook on low 5-6 hours or high 3-4 hours. Add beans and corn in the last hour.
03 -
For Instant Pot: Sauté bacon and beef, then pressure cook on high for 5 minutes. Quick release, then add beans and corn.
04 -
Fire roasted diced tomatoes add extra smoky flavor if available.
05 -
This hearty stew is perfect for feeding a crowd and tastes even better the next day.