Cowboy Stew Oamc
Cowboy Stew OAMC (Once A Month Cooking) is the perfect hearty and flavorful meal that brings classic comfort food to your table with a Texan twist. Packed with savory ground beef, smoky sausage, tender russet potatoes, and an array of beans and vegetables, this one-pot wonder is seasoned to perfection with chili powder, smoked paprika, and a hint of hot sauce for a bold kick. Simmered in a rich tomato and beef broth base, it’s an easy, make-ahead recipe ideal for busy weeknights or meal prep enthusiasts. Freeze it for a stress-free dinner option anytime, and serve steaming hot alongside crusty bread or cornbread for the ultimate cozy feast. This protein-packed stew is a true crowd-pleaser and a must-try for fans of hearty home-cooked meals!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 pound smoked sausage
- 1 large onion
- 3 pieces garlic cloves
- 28 ounces canned diced tomatoes
- 15 ounces canned pinto beans
- 15 ounces canned kidney beans
- 15 ounces canned whole kernel corn
- 15 ounces canned tomato sauce
- 4 medium russet potatoes
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon hot sauce
- 1 tablespoon vegetable oil
Instructions
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat and set the beef aside.
Slice the smoked sausage into 1/4-inch rounds. Add them to the pot and cook for 4-5 minutes, stirring occasionally, until browned. Remove and set aside with the ground beef.
Dice the onion and mince the garlic. In the same pot, add the onion and cook for 3-4 minutes until soft and translucent. Add the garlic and cook for another 1-2 minutes.
Peel and dice the potatoes into bite-sized cubes, then add them to the pot, stirring well.
Return the cooked ground beef and sausage to the pot. Stir in the diced tomatoes (with their juices), pinto beans, kidney beans, corn, tomato sauce, and beef broth.
Add the chili powder, smoked paprika, cumin, salt, black pepper, and hot sauce. Stir everything to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 40-50 minutes or until the potatoes are fork-tender, stirring occasionally to prevent sticking.
Taste and adjust seasoning as needed. Serve hot with crusty bread or cornbread.
If freezing for later use, let the stew cool completely, then package in airtight containers or freezer bags. Label and freeze for up to 3 months.
Nutrition Facts
Calories |
5981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.3 g | 420% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 15.3 g | ||
| Cholesterol | 936 mg | 312% | |
| Sodium | 16004 mg | 696% | |
| Total Carbohydrate | 484.7 g | 176% | |
| Dietary Fiber | 100.6 g | 359% | |
| Total Sugars | 81.9 g | ||
| Protein | 318.3 g | 637% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 990 mg | 76% | |
| Iron | 62.8 mg | 349% | |
| Potassium | 14366 mg | 306% | |
*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.
