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Cowboy Stew Recipe

Cowboy Stew Recipe

This Cowboy Stew Recipe combines bacon, kielbasa, ground beef, and vegetables for a hearty meal perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course dinner
Cuisine American
Servings 10 servings
Calories 439 kcal

Equipment

  • Dutch oven

Ingredients
  

  • 8 slices bacon sliced into ¼” pieces
  • 1 12-ounce pack kielbasa sausage sliced into ¼” rounds, then cut in half
  • 1 medium yellow onion diced, about 1 cup
  • 2 pounds lean ground beef
  • 3 medium cloves garlic minced
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried parsley
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  • ¼ cup all-purpose flour
  • 1 14.5-ounce can diced tomatoes undrained
  • 1 10-ounce can mild RO-TEL undrained
  • 1 16-ounce can pork and beans undrained, I used Bush’s Baked Beans
  • 1 8.75-ounce can whole kernel corn drained
  • 1 ½ pounds russet potatoes peeled and cut into ½” cubes, about 3 cups
  • 1 cup beef broth
  • chopped green onions optional, for garnish

Instructions
 

  • To a cold large dutch oven, add in the bacon pieces. Turn the heat to medium-high and cook the bacon for about 8-10 minutes, or until the bacon becomes crispy. Use a slotted spoon to transfer the bacon from the pot to a medium bowl, leaving the drippings behind. Set the bacon aside.
  • Add the sliced kielbasa and onions to the dutch oven and mix it with the drippings. Cook the kielbasa pieces until they have browned on both sides and the onions are translucent (about 7 minutes). Use the slotted spoon to transfer the kielbasa and onions from the pot to the bowl with the bacon. Turn the heat down to medium.
  • Add the ground beef to the dutch oven, breaking it up into a small crumble as it cooks. Cook the beef until there is almost no visible pink remaining (about 7 minutes) then drain away any excess grease, leaving the beef in the pot.
  • Return the pot back to medium heat. Add in the minced garlic, chili powder, cumin, parsley, salt, and pepper. Mix. Cook until aromatic (about 1 minute), then sprinkle the flour over the seasoned beef and thoroughly mix together.
  • Return the kielbasa and bacon back to the pot, along with the diced tomatoes, RO-TEL, pork and beans, potatoes, corn, and beef broth. Stir to combine.
  • Turn the heat back up to high and bring to just a boil. Once the bubbling starts, turn the heat down to medium-low and cover with a fitted lid. Simmer the stew for about 50-55 minutes or until potatoes are fork tender, stirring occasionally.
  • Serve and top with freshly chopped green onions.

Notes

Chili powder is a spice blend sold in the US and Canada that’s much more mild than the pure chili powder sold in the UK or other parts of the world. I add the bacon to a cold dutch oven because when the bacon hits the hot pan it sticks to it instantly. When the dutch oven heats up with the bacon, the bacon fat releases as it heats, which prevents it from sticking so easily.

Nutrition

Serving: 1servingCalories: 439kcalCarbohydrates: 28.8gProtein: 36.9gFat: 19.3gFiber: 6.9gSugar: 3.1g
Keyword beef stew, comfort food, Cowboy Stew, easy stew, Hearty Stew, one-pot meal
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