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Cowboy Stew

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Cowboy Stew is a hearty one-pot meal loaded with ground beef, smoked sausage, beans, potatoes, corn, and tomatoes simmered in a rich, flavorful broth. It’s a comforting and filling dish perfect for family dinners, potlucks, or camping trips.

Ingredients

  • 1 lb ground beef
  • 12 oz smoked sausage or kielbasa, sliced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 1 (10 oz) can Rotel (tomatoes with green chiles)
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 3–4 russet potatoes, peeled and diced
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 1 tbsp olive oil or butter (for sautéing)

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat.
  2. Add sliced sausage and cook for 3–4 minutes until lightly browned.
  3. Stir in chopped onion and garlic. Cook until fragrant and softened, about 2 minutes.
  4. Add diced tomatoes, Rotel, beans, corn, potatoes, tomato paste, and beef broth. Stir to combine.
  5. Season with chili powder, smoked paprika, salt, and pepper.
  6. Bring to a boil, then reduce heat to low and simmer for 30–40 minutes, or until potatoes are tender and stew thickens slightly.
  7. Taste and adjust seasonings as needed.
  8. Serve hot with cornbread, biscuits, or crusty bread.

Notes

  • For a spicier version, add cayenne pepper or diced jalapeños.
  • Substitute kidney or black beans for pinto beans if desired.
  • Store leftovers for up to 4 days in the refrigerator or freeze up to 3 months.
  • For a campfire version, cook in a cast-iron pot over open flame.
  • Can be made vegetarian by substituting beans and vegetable broth for meat.

Nutrition

Find it online: https://thefamilycooking.com/cowboy-stew/