Description
This hearty Cowboy Stew combines crispy bacon, kielbasa sausage, ground beef, and a medley of vegetables and beans, simmered to perfection for a filling and flavorful meal. With tender potatoes and a blend of spices, this rustic stew offers a comforting bowl ideal for feeding a crowd or enjoying as a satisfying dinner.
Ingredients
Scale
Meats
- 4 slices bacon, chopped
- 2 (12-ounce) packages kielbasa sausage, cut into 1/2 inch slices
- 1 1/2 pounds ground beef (80/20)
Vegetables & Beans
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can petite diced tomatoes, with liquid
- 2 (16-ounce) cans baked beans or ranch beans, with liquid
- 1 (7-ounce) can chopped green chilies, with liquid
- 1 (15-ounce) can sweet corn, with liquid
- 2 medium russet potatoes, peeled and cut into 1/2 inch cubes
Spices & Others
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 cup water
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Cook Bacon: In a large pot, cook the chopped bacon over medium heat until it is brown and crispy. Remove the bacon and set it aside on a paper towel-lined plate to drain excess grease.
- Brown Sausage: Using the bacon drippings remaining in the pot, brown the kielbasa sausage slices on both sides until they develop a nice color. Remove the sausage and set aside with the bacon.
- Cook Beef and Vegetables: In the same pot, add the ground beef along with diced onion and minced garlic. Cook until the beef is browned and the onion is softened. Sprinkle the flour, salt, black pepper, and chili powder over the beef mixture and cook for about 1 minute to incorporate the spices and thicken the base.
- Add Remaining Ingredients: Add the petite diced tomatoes (with liquid), baked beans (with liquid), chopped green chilies, sweet corn (with liquid), cubed potatoes, reserved bacon, and kielbasa sausage back to the pot. Pour in 1 cup of water.
- Simmer Stew: Bring the stew to a boil, then reduce heat to low and cover the pot. Let it simmer gently for 1 hour, stirring occasionally to prevent sticking and ensure even cooking. Add additional water if needed to reach your desired stew consistency.
- Garnish and Serve: Once the potatoes are tender and flavors melded, garnish the stew with freshly chopped parsley before serving hot.
Notes
- You can substitute the baked beans with vegetarian beans to make the stew meatier but less pork-heavy.
- Adjust the chili powder to your desired heat preference, or add a pinch of cayenne pepper for extra spice.
- For a thicker stew, reduce the water slightly or cook uncovered for the last 15 minutes to evaporate excess liquid.
- This stew stores well and tastes even better the next day after the flavors have melded.
- Serve with crusty bread or cornbread for a complete meal.
