Cowboy Stew Hearty One Pot (Print Format)
Bold, satisfying stew with beef, sausage, beans, and potatoes in a smoky, savory broth for a crowd-pleasing main.
# Ingredients:
→ Meats
01 -
4 slices bacon, chopped
02 -
1 pound lean ground beef
03 -
1 pound smoked sausage, sliced into medallions
→ Vegetables and legumes
04 -
1 cup chopped white onion (about ½ a large onion)
05 -
3 cloves garlic, minced or pressed
06 -
2 large Russet potatoes, peeled and diced into cubes
07 -
1 can (15 oz) diced tomatoes, undrained (fire roasted if available)
08 -
1 can (15 oz) black beans, drained
09 -
1 can (15 oz) red kidney beans, drained
10 -
1 can (15 oz) corn, drained (or 1 ½ cups frozen)
11 -
Chopped parsley (optional, for garnish)
→ Seasonings
12 -
2 teaspoons chili powder
13 -
1 teaspoon cumin
14 -
1 teaspoon smoked paprika
15 -
1 teaspoon kosher salt
16 -
½ teaspoon ground black pepper
→ Liquids
17 -
3 cups beef broth
# Steps:
01 -
In a large, heavy-bottomed pot, cook the chopped bacon over medium-high heat until it is crispy. Transfer to a paper towel-lined plate.
02 -
Discard all but 1 tablespoon of bacon fat. Add the onion to the pot and cook until softened, about 4 minutes. Add the garlic and cook for 30-60 seconds until fragrant.
03 -
Add ground beef to the pot, breaking it into crumbles. Cook until browned and no longer pink. Drain excess grease and return beef and onion to the pot.
04 -
Add the smoked sausage slices, cooked bacon, chili powder, cumin, smoked paprika, salt, and ground black pepper. Mix thoroughly.
05 -
Pour in the diced tomatoes and scrape any browned bits from the bottom of the pot using a wooden spoon.
06 -
Add the diced potatoes and beef broth to the pot. Stir well and bring to a boil, then reduce heat to maintain a steady simmer.
07 -
Let the stew simmer uncovered for 25 minutes, or until the potatoes are tender and easily pierced with a fork.
08 -
Add the black beans, kidney beans, and corn to the pot. Heat the stew for another 5 minutes or until warmed through.
09 -
Remove from heat, adjust seasonings to taste, and serve hot, garnished with parsley if desired.
# Tips:
01 -
For a slow cooker, cook on low for 5-6 hours or high for 3-4 hours, adding beans and corn during the last hour.
02 -
For an Instant Pot, use sauté mode for cooking bacon, ground beef, and onions. Cook at high pressure for 5 minutes, release, then simmer beans and corn.
03 -
Russet potatoes are ideal as they hold their shape and help thicken the stew.