Stew Cowboy-Style (Printable Version)
Rich, one-pot mix of smoked sausage, beans, potatoes, bacon, and ground beef. A warm treat for chilly nights.
# Ingredients:
→ Meat and aromatics
01 -
1 pound smoked sausage, sliced into rounds
02 -
4 slices bacon, chopped into pieces
03 -
1 pound lean ground beef
04 -
1 cup white onion, diced (about half of a large one)
05 -
3 minced garlic cloves
→ Seasonings
06 -
1 teaspoon kosher salt
07 -
½ teaspoon black pepper, freshly ground
08 -
1 teaspoon smoked paprika
09 -
2 teaspoons chili powder
10 -
1 teaspoon ground cumin
→ Vegetables and liquid
11 -
1 (15 oz) can corn, drained (or use 1½ cups of frozen)
12 -
2 large Russet potatoes, peeled and cubed
13 -
1 (15 oz) can diced tomatoes, including liquid
14 -
3 cups beef broth
15 -
1 (15 oz) can of red kidney beans, drained
16 -
1 (15 oz) can black beans, drained
→ For garnish
17 -
Chopped fresh parsley (optional)
# Steps:
01 -
Cook the bacon in a big, sturdy pot or Dutch oven over medium heat until crispy. Use paper towels to drain and keep one tablespoon of the grease in the pot.
02 -
Toss the onion into the pot with the bacon fat and cook it for a few minutes till it softens. Stir in garlic and let it cook briefly until you can smell it.
03 -
Put the ground beef into the pot, breaking it up as it cooks. Continue until there’s no pink left. Remove extra grease, then put the beef and onions back into the pot.
04 -
Add the smoked sausage slices, cooked bacon, chili powder, cumin, paprika, salt, and pepper. Stir well to make sure everything’s combined.
05 -
Dump the diced tomatoes in with their juices and use your spoon to scrape up any stuck pieces from the pot’s bottom.
06 -
Toss in the potato cubes and pour the beef broth over them. Mix and bring everything to a boil, before turning the heat down to simmer.
07 -
Let the pot simmer uncovered for about 25 minutes, or until you can easily stick a fork into the potato chunks.
08 -
Stir the black beans, kidney beans, and corn into the pot. Let everything warm up for five minutes, and taste to check the flavors.
09 -
Scoop the stew into bowls and top with parsley if you like before serving it hot.
# Notes:
01 -
Russet potatoes work best because they’re sturdy enough and naturally thicken the stew.
02 -
Slow cooker tip: Cook for 5-6 hours on low or 3-4 hours on high. Add beans and corn close to the end.
03 -
Instant Pot suggestion: Brown the bacon and beef first, then pressure cook for 5 minutes. Release pressure, then mix in beans and corn.
04 -
Try fire-roasted tomatoes if you’ve got them—they add a smoky kick.
05 -
This dish is fantastic for groups and tastes even better the day after.