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Yields:
8 - 10 serving(s)
Prep Time:
35 mins
Total Time:
1 hr 35 mins
The best soup recipes and stew recipes aren't always what you think of as cowboy food, but this extremely hearty cowboy stew is the exception. It has three types of meat—ground beef, bacon, and kielbasa—so it's already Marlboro Man's dream meal. But there's also potatoes, corn, beans, and a savory, smoky broth that ties everything together. Really, if you combined beef stew with chili, and threw in some smoked sausage, this is what you'd get! Cowboy stew stays good for about three days in the fridge, but it also freezes exceptionally well, so you can make a big batch and save some for a rainy day. I like to serve it with skillet cornbread!
What are ranch-style beans?
They're pinto beans in a seasoned sauce, but if you can't find them, any chili beans work just as well. Whichever beans you use, make sure you don't drain them before adding them to the stew—the flavor is in all of that liquid!
How do you freeze cowboy stew?
Once the stew has cooled, place it in an airtight container and store in the freezer for up to three months. Rather than freezing the stew in one giant container, I like to portion it out into smaller containers so I can thaw just what I need for an easy dinner. When you get ready, let the stew defrost in the refrigerator overnight, then reheat it on the stove until simmering, splashing in a 1/4 cup water if it's too thick. It can also be reheated with two tablespoons water in a microwave-safe bowl, covered, until bubbling, two to three minutes.
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Ingredients
- 6 slices bacon (not thick-cut), chopped
- 1 (12- to 14-ounce) package kielbasa, cut into 1/2-inch slices
- 1 lb. ground beef (80/20)
- 1 yellow onion, chopped
- 3 garlic cloves, finely chopped
- 3 Tbsp. all-purpose flour
- 1 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 cups low-sodium chicken broth
- 2 (15-ounce) cans ranch-style beans or chili beans, with their liquid
- 1 (15-ounce) can sweet corn, drained
- 1 (14-ounce) can diced tomatoes with green chilis, with their liquid
- 2 russet potatoes, peeled and cut into 1-inch cubes
- Chopped fresh parsley, for serving
Directions
- Step 1In a large Dutch oven, cook the bacon over medium heat until golden and crisp, 5 to 7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Add the kielbasa to the drippings in the pot and cook until lightly browned and fragrant, 3 to 5 minutes. Remove to the plate with the bacon. Drain off all but 1 tablespoon of fat.
- Step 2Add the ground beef, onion, and garlic to the drippings in the pot and cook, stirring frequently and breaking up the meat with a wooden spoon, until lightly browned, 5 to 7 minutes. Sprinkle in the flour, chili powder, cumin, salt, and pepper. Cook until the flour smells toasty, 1 to 2 minutes. Stir in the chicken broth, beans (with their liquid), corn, tomatoes with green chilis (with their liquid), and potatoes. Bring to a boil and return the bacon and sausage to the pot.
- Step 3Reduce the heat to medium-low, cover, and simmer until the potatoes are tender and the flavors are melded, about 1 hour.
- Step 4Serve the stew sprinkled with parsley.
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