Cowboy Stew
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
445 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
Cowboy Stew
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With ground beef, kielbasa, beans, potatoes and veggies, this hearty cowboy stew recipe is super satisfying! A one pot meal full of flavor!
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Ingredients
- 2 tablespoons extra-virgin olive oil divided, plus additional as needed
- 13 ounces kielbasa cut into ¼-inch-thick coins
- 1 pound lean ground beef 90/10
- ½ medium yellow onion diced, about 1 cup
- 2 medium carrots diced into ¼-inch pieces, about 1 cup
- 1 red bell pepper diced, about 1 cup
- 3 garlic cloves minced, about 1 tablespoon
- 1 ½ teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 4 cups low-sodium beef broth divided
- 1 (28-ounce) can crushed tomatoes
- 2 cups diced butter potatoes about 7 small potatoes
- 1 (15-ounce) can kidney or pinto beans
- 1 (13-ounce) bag frozen mixed peas and corn
- chopped fresh cilantro for garnish
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Instructions
- Heat 1 tablespoon of the oil in a large stock pot or Dutch oven over medium heat. Add the kielbasa and cook, undisturbed, until browned and crisp, about 2 minutes per side. Transfer to a plate.
- Heat the remaining 1 tablespoon oil in the same pot over medium heat. Add the beef in a single piece and sear, undisturbed, until browned, about 3 minutes. Flip and sear the other side until browned, about 2 to 3 minutes. Break the block into 4 pieces and continue to cook for another minute or so, then break into small crumbles. Transfer the meat to a plate–don’t worry if it’s not cooked through.
- If the pot is dry, add another drizzle of olive oil. Add the onions, carrots, and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, chili powder, cumin, and salt, and cook for 1 minute, until fragrant.
- Add about 1 cup of the broth and scrape up any browned bits on the bottom of the pot. Add the remaining broth and tomatoes, along with the beef and any juices that have collected, the kielbasa, potatoes, and beans.
- Bring to a simmer, reduce the heat to low to maintain a simmer, and cook for 12 to 15 minutes, until the potatoes are tender.
- Add the frozen peas and corn and cook until bright green, 1 to 2 minutes. Serve hot, garnished with cilantro.
Notes
- TO STORE: Transfer cowboy stew to an airtight container and store in the refrigerator for up to 3 days.
- : Reheat the stew on the stovetop over medium heat, stirring occasionally, until warmed through. You can also reheat in the microwave.
- : Transfer the stew to a freezer-safe container or freezer bag. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating. (Note that potatoes don’t freeze very well, so they will be a bit mealy afterwards. Since they’re not the main ingredient here, it’s not that noticeable.)
- TO STORE: Transfer cowboy stew to an airtight container and store in the refrigerator for up to 3 days.
- TO REHEAT: Reheat the stew on the stovetop over medium heat, stirring occasionally, until warmed through. You can also reheat in the microwave.
- TO FREEZE: Transfer the stew to a freezer-safe container or freezer bag. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating. (Note that potatoes don’t freeze very well, so they will be a bit mealy afterwards. Since they’re not the main ingredient here, it’s not that noticeable.)
Nutrition Information
Show Details
Serving
1(of 8)
Calories
445kcal
(22%)
Carbohydrates
39g
(13%)
Protein
28g
(56%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
67mg
(22%)
Potassium
1.462mg
(0%)
Fiber
9g
(36%)
Sugar
8g
(16%)
Vitamin A
3.52IU
(0%)
Vitamin C
53mg
(59%)
Calcium
97mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 445kcal | 22% |
| Carbohydrates | 39g | 13% |
| Protein | 28g | 56% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 67mg | 22% |
| Potassium | 1.462mg | 0% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 3.52IU | 0% |
| Vitamin C | 53mg | 59% |
| Calcium | 97mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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