Description
This hearty Cowboy Stew is a comforting one-pot dish packed with savory bacon, kielbasa, ground beef, fresh vegetables, beans, and potatoes. Simmered in a rich beef broth and seasoned with chili powder and spices, this stew delivers robust flavors perfect for a satisfying family meal.
Ingredients
Scale
Meats
- 4 slices bacon, chopped
- 14 ounces kielbasa sausage, sliced (1 package)
- 1 pound 90% lean ground beef
Vegetables & 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 & Dry Ingredients
- 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 it until crisp. Once cooked, 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 for cooking the next ingredients.
- Cook the sausage: In the same pot, add the sliced kielbasa sausage. Cook it until browned on each side to develop flavor. Remove the browned kielbasa and set it aside with the cooked bacon.
- Cook the beef and vegetables: Add the ground beef, chopped onion, green bell pepper, and minced garlic into the pot. Use a wooden spoon to break up the ground beef as it cooks. Continue cooking until the beef is fully browned and the onions become translucent, ensuring the flavors meld.
- Add dry ingredients: Sprinkle the all-purpose flour, chili powder, kosher salt, and ground black pepper evenly over the beef and vegetables. Stir continuously for about one minute until the flour is fully absorbed and no dry patches remain, which will help thicken the stew later.
- Add remaining ingredients: Stir in the drained kidney beans, black beans, petite diced tomatoes, corn, cubed potatoes, beef broth, and the cooked bacon and kielbasa sausage pieces. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 20 to 25 minutes, or until the potatoes are tender. Stir occasionally to avoid sticking and ensure even cooking.
- Garnish and serve: Once the stew is ready, sprinkle chopped fresh parsley on top if desired for a touch of freshness and color. Serve the cowboy stew hot and enjoy this filling, flavorful meal.
Notes
- For a spicier stew, add a pinch of cayenne pepper or diced jalapeños along with the chili powder.
- Use Yukon Gold potatoes as they hold their shape well; russets may break down too much during cooking.
- The stew can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a thicker stew, let it simmer uncovered for the last 5 minutes to reduce excess liquid.
- To make this dish gluten free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
