Description
Hearty and flavorful Cowboy Stew packed with smoky bacon, savory kielbasa, lean ground beef, and a medley of vegetables and beans simmered to perfection in a rich beef broth. This comforting stew is perfect for a satisfying family meal and comes together using simple stovetop cooking.
Ingredients
Scale
Meats
- 4 slices bacon, chopped
- 14 ounces kielbasa sausage, sliced (1 package)
- 1 pound 90% lean ground beef
Vegetables & 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 & Seasonings
- 4 cups low-sodium beef broth
- 3 tablespoons all-purpose flour
- 1 teaspoon chili powder
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
Garnish
- Chopped fresh parsley (optional)
Instructions
- Cook the bacon: Heat a large Dutch oven over medium heat. Add the chopped bacon and fry it until crisp. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Leave one tablespoon of bacon grease in the pot, draining off any excess grease.
- Cook the sausage: Into the same pot, add the sliced kielbasa sausage. Cook until browned on each side, then remove and set aside with the cooked bacon.
- Cook the beef and vegetables: Add the ground beef, chopped onion, chopped green bell pepper, and minced garlic to the pot. Use a wooden spoon to break up the ground beef as it cooks. Continue cooking until the beef is fully browned and the onion becomes translucent.
- Add dry ingredients: Sprinkle the all-purpose flour, chili powder, kosher salt, and ground black pepper over the beef and vegetable mixture. Stir constantly for one minute, allowing the flour to be fully absorbed and ensuring there are no dry patches.
- Add remaining ingredients: Stir in the drained kidney beans, black beans, petite diced tomatoes, corn, cubed potatoes, beef broth, cooked bacon, and kielbasa sausage. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for 20-25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
- Garnish and serve: Once the stew is ready, sprinkle chopped fresh parsley over the top if desired and serve hot.
Notes
- Make sure to rinse and drain canned beans to reduce sodium content and improve flavor.
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape during simmering.
- Adjust seasoning to taste, especially the salt, depending on the sodium content of your broth and canned ingredients.
- For a thicker stew, you can simmer uncovered for an additional 5-10 minutes to reduce liquid.
- Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
