Texas Cowboy Stew
A hearty and delicious stew combining beef, bacon, beans, and vegetables, perfect for chilly evenings and feeding a crowd.
Ingredients
Meats
- 6 slices bacon Diced into small pieces
- 1 pound lean ground beef Cooked and crumbled
- 14 ounces smoked sausage Sliced into ΒΌ-inch thick rounds
Vegetables
- 1 cup diced onion About half a large onion
- 2 teaspoons minced garlic About 2 cloves
- 3 cups peeled and diced Yukon Gold potatoes About 2-3 medium potatoes cut into 1-inch pieces
Canned Goods
- 1 14.5-ounce can diced tomatoes Not drained
- 1 15.5-ounce can pinto beans Drained and rinsed
- 1 15-ounce can black beans Drained and rinsed
- 1 14.5-ounce can diced tomatoes and green chiles Not drained
- 1 15-ounce can whole kernel corn Drained
Broth and Spices
- 2.5-3 cups beef broth
- 2 teaspoons cumin
- 2 teaspoons chili powder
- Salt To taste
- Ground black pepper To taste
Instructions
Cooking the Bacon
- Dice 6 slices of bacon into small pieces and add them to a large pot or Dutch oven over medium-high heat. Cook until the bacon is crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and let it drain on paper towels.
Cooking the Meat
- Drain most of the grease from the pot, then add 1 pound of lean ground beef. Cook and crumble the beef until there is no pink left, about 5-7 minutes.
- Add 1 cup of diced onion, 2 teaspoons of minced garlic, and 14 ounces of smoked sausage to the pot. Continue cooking until the onion is translucent and the sausage is browned.
Combining Ingredients
- Lower the heat to medium and add the diced tomatoes, pinto beans, black beans, diced tomatoes and green chiles, corn, Yukon Gold potatoes, beef broth, cumin, chili powder, and the reserved bacon to the pot. Season with salt and black pepper to taste.
Simmering Stew
- Once the stew is bubbling, reduce the heat to medium-low, cover the pot, and let it simmer for 45 minutes to an hour, stirring occasionally.
Notes
Serve Texas Cowboy Stew hot in bowls, topped with shredded cheese, sour cream, or fresh cilantro. It pairs well with cornbread or a simple green salad. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Thaw in the refrigerator before reheating.