Description
This hearty Cowboy Stew combines smoky bacon, savory kielbasa, ground beef, and a colorful mix of vegetables and beans simmered in a flavorful beef broth. Perfect for a comforting meal, this one-pot stew delivers robust flavors with tender potatoes and a kick of chili powder, ideal for a family-friendly dinner that warms you from the inside out.
Ingredients
Scale
Meats
- 4 slices bacon, chopped
- 14 ounces kielbasa sausage, sliced (1 package)
- 1 pound 90% lean ground beef
Vegetables and Beans
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 medium Yukon Gold potatoes, cut into ½-inch cubes
- 2 cloves garlic, minced
- 15 ounces canned kidney beans, drained and rinsed (1 can)
- 15 ounces canned black beans, drained and rinsed (1 can)
- 14.5 ounces petite diced tomatoes (1 can)
- 15 ounces canned whole-kernel corn, drained (1 can)
Liquids and Spices
- 4 cups low-sodium beef broth
- 3 tablespoons all-purpose flour
- 1 teaspoon chili powder
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- Chopped fresh parsley (optional, for garnish)
Instructions
- Cook the bacon: Heat a large Dutch oven over medium heat. Add the chopped bacon and fry until crisp. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate to drain excess grease. Leave one tablespoon of bacon grease in the pot, discarding any leftover grease.
- Cook the sausage: In the same pot with reserved bacon grease, add the sliced kielbasa sausage. Cook each side until browned and caramelized. Remove the sausage and set aside with the cooked bacon.
- Cook the beef and vegetables: Add the ground beef, chopped onion, green bell pepper, and minced garlic to the pot. Break up the ground beef with a wooden spoon as it cooks. Continue cooking until the beef is fully browned and the onion becomes translucent, stirring occasionally.
- Add dry ingredients: Sprinkle the all-purpose flour, chili powder, kosher salt, and ground black pepper evenly over the beef and vegetables mixture. Stir constantly for about one minute, or until the flour is fully absorbed with no dry patches remaining. This helps to thicken the stew.
- Add remaining ingredients: Stir in the drained kidney beans, black beans, petite diced tomatoes, whole-kernel corn, cubed Yukon Gold potatoes, beef broth, cooked bacon, and kielbasa sausage. Bring the stew to a boil over medium-high heat, then reduce the heat to low and cover the pot.
- Simmer until potatoes are tender: Allow the stew to simmer, covered, for 20-25 minutes, stirring occasionally to prevent sticking. The potatoes should become tender and the flavors meld together beautifully during this time.
- Garnish and serve: Once the stew is ready, sprinkle chopped fresh parsley over the top for a fresh pop of color and flavor. Serve the cowboy stew hot, ideally with crusty bread or cornbread on the side for soaking up the delicious broth.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape well during cooking.
- Low-sodium beef broth helps control the salt level; adjust seasoning to taste at the end.
- For a spicier stew, add a pinch of cayenne pepper or chopped jalapeños along with the chili powder.
- This stew can be made a day ahead and reheated, allowing flavors to deepen.
- Leftovers freeze well; cool completely before storing in an airtight container for up to 3 months.
- Use a heavy-bottomed Dutch oven or large pot to ensure even cooking and prevent sticking.
