Cowboy Stew
Saddle up for a hearty and flavor-packed meal with this cowboy stew recipe—a no-fuss one-pot wonder that's perfect for feeding a hungry crowd. Brimming with tender chunks of russet potatoes, savory ground beef, and smoky sausage, this stew is elevated with protein-rich pinto and kidney beans, sweet pops of frozen corn, and a zesty blend of chili powder, paprika, and cumin. Simmered to perfection in a robust tomato and beef broth base, this comforting dish is as wholesome as it is satisfying. Ready in under an hour, it's an ideal choice for weeknight dinners, campfire cookouts, or cozy family gatherings. Serve it hot with crusty bread or cornbread for a meal that will transport you straight to the prairie. Perfect for anyone craving bold, Southwestern-inspired flavors!
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Recipe Information
Ingredients
- 1 lb ground beef
- 12 oz smoked sausage
- 4 russet potatoes
- 14.5 oz diced tomatoes (canned)
- 15 oz pinto beans (canned, drained and rinsed)
- 15 oz kidney beans (canned, drained and rinsed)
- 1 cup frozen corn
- 1 yellow onion
- 2 cloves minced garlic
- 4 cups beef broth
- 3 tbsp tomato paste
- 1 tsp paprika
- 1 tsp ground cumin
- 2 tsp chili powder
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
Instructions
Peel and dice the russet potatoes into small, bite-sized cubes. Set aside.
Slice the smoked sausage into half-inch pieces. Dice the yellow onion and mince the garlic if not pre-minced.
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Add the ground beef and cook until browned, breaking it up into crumbles as it cooks, about 5-7 minutes. Drain excess grease if needed.
Push the browned ground beef to one side of the pot, and add the diced onion and minced garlic to the cleared side. Sauté for 2-3 minutes until softened and fragrant.
Stir in the sliced smoked sausage and cook for another 2-3 minutes until lightly browned.
Add the diced potatoes, canned diced tomatoes (with juices), pinto beans, kidney beans, and frozen corn to the pot. Stir to combine.
Pour in the beef broth, then add the tomato paste, paprika, cumin, chili powder, salt, and black pepper. Stir well to incorporate the seasonings.
Bring the mixture to a boil over high heat. Reduce the heat to low, cover the pot, and let the stew simmer for 30 minutes, stirring occasionally to prevent sticking.
After 30 minutes, check that the potatoes are tender. Taste the stew and adjust the seasoning with additional salt or pepper as needed.
Remove from heat and let the stew rest for 5 minutes before serving.
Serve hot with crusty bread or cornbread on the side for a true cowboy-inspired meal!
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1818 mg | 79% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 8.9 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 117 mg | 9% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1638 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
