Texas Cowboy Stew Recipe
User Reviews
5
Texas Cowboy Stew Recipe
Description
This recipe begins by rendering bacon to create a flavorful base, then sautéeing ground beef, onions, and garlic until browned. Adding smoked sausage and the cooked bacon layers smoky meat flavors. Chunky potatoes, kidney and black beans, corn, and diced tomatoes form the stew's hearty body.
Seasoned with chili powder, cumin, smoked paprika, salt, and pepper and simmered in beef broth, the stew develops deep, balanced flavors with a mildly spicy warmth. Cooking until the potatoes are tender ensures a satisfying texture and full melding of ingredients.
This stew stands as a robust one-pot meal, suitable for cooler days or anytime a comforting dish with protein and vegetables is desired. Optional shredded cheddar can be added for extra richness.
Storage advice includes refrigerating in airtight containers for up to 3-4 days and freezing portions for long-term keeping. The recipe also notes adaptations for Instant Pot or slow cooker methods, adjusting cooking times accordingly.
Ingredients
- 1 pound ground beef lean
- 1 onion chopped
- 2 garlic minced, cloves
- 1 (14-ounce) package smoked sausage sliced
- 4 lices Bacon chopped
- 3 potato peeled and diced, medium
- 1 (15-ounce) can kidney bean rinsed and drained
- 1 (15-ounce) can black beans rinsed and drained
- 1 (15-ounce) can corn kernel drained
- 1 (15-ounce) can diced tomatoes
- 2 1/2 cups beef broth
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cheddar cheese optional, shredded
Instructions
- In a large Dutch oven or a heavy-bottomed large pot, cook the chopped bacon until crispy over medium-high heat. Remove the crispy bacon with a slotted spoon to a plate lined with paper towel and set aside. Drain the excess bacon fat, leaving just a tablespoon of bacon drippings in the pan for a rich flavor base.
- In the same pot, cook the ground beef, onion, and minced garlic over medium heat until browned. Drain any excess fat.
- Add the sliced smoked sausage and crumbled cooked bacon to the pot. Stir and cook for a few minutes until the sausage is heated through.
- Add the diced potatoes to the pot and stir to combine.
- Stir in the kidney beans, black beans, corn, and diced tomatoes (with their juice).
- Add the beef broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine all the ingredients.
- Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let the stew simmer for about 20-25 minutes, or until the potatoes are tender and the flavors are well combined.
- Optional step: Stir in the shredded cheddar cheese.
Notes
- Refrigerate stew within 2 hours of cooking; store airtight up to 3-4 days.
- Freeze individual portions up to 2-3 months; thaw overnight before reheating.
- Instant Pot method: cook bacon and meat by saute, then pressure cook with spices for 4 minutes; quick release and check potato tenderness.
- Slow cooker method: brown bacon and meat on stovetop, then cook on low for 6-8 hours or high 3-4 hours until potatoes soften.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 57mg | 19% |
| Sodium | 643mg | 27% |
| Potassium | 648mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 361IU | 7% |
| Vitamin C | 17mg | 19% |
| Calcium | 129mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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