Cowboy Stew
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Get ready to warm up with a hearty, flavor-packed dish that’s perfect for any night of the week—this one’s a crowd-pleaser with a rustic twist!
Ingredients:
Image Credit: The Pioneer Woman
Ingredients:
- 6 slices bacon (not thick-cut), chopped
- 1 (12- to 14-ounce) package kielbasa, cut into ½-inch slices
- 1 lb. ground beef (80/20)
- 1 yellow onion, chopped
- 3 garlic cloves, finely chopped
- 3 Tbsp. all-purpose flour
- 1 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 cups low-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 diced tomatoes with green chilis, with their liquid
- 2 russet potatoes, peeled and cut into 1-inch cubes
- Chopped fresh parsley, for serving
- In a large Dutch oven, cook the bacon over medium heat until crispy and golden, about 5 to 7 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate. Add the kielbasa to the remaining drippings and cook for 3 to 5 minutes until lightly browned and aromatic. Transfer to the plate with the bacon, leaving about 1 tablespoon of fat in the pot.
- Add the ground beef, onion, and garlic to the pot, stirring frequently and breaking up the meat with a wooden spoon. Cook until lightly browned, about 5 to 7 minutes. Sprinkle in the flour, chili powder, cumin, salt, and pepper, cooking for another 1 to 2 minutes until the flour develops a toasty aroma. Stir in the chicken broth, beans (with their liquid), corn, tomatoes with green chiles (with their liquid), and potatoes. Bring to a boil, then return the bacon and sausage to the pot.
- Lower the heat to medium-low, cover, and let it simmer for about an hour, until the potatoes are tender and the flavors have melded.
- Garnish with parsley before serving.
