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Cowboy Stew Recipe

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3.9 from 89 reviews

Cowboy Stew is a hearty, flavorful one-pot meal packed with kielbasa, lean ground beef, fresh vegetables, beans, and a savory tomato broth. This comforting stew is perfect for cooler weather, combining smoky spices and fresh veggies for a filling and nutritious dinner.

Ingredients

Meats and Oils

  • 2 tablespoons extra-virgin olive oil divided, plus additional as needed
  • 13 ounces kielbasa cut into ¼-inch-thick coins
  • 1 pound lean ground beef 90/10

Vegetables

  • ½ medium yellow onion diced, about 1 cup
  • 2 medium carrots diced into ¼-inch pieces, about 1 cup
  • 1 red bell pepper diced, about 1 cup
  • 3 garlic cloves minced, about 1 tablespoon
  • 2 cups diced butter potatoes (about 7 small potatoes)
  • 1 (13-ounce) bag frozen mixed peas and corn

Spices and Broth

  • 1 ½ teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 4 cups low-sodium beef broth divided
  • 1 (28-ounce) can crushed tomatoes

Beans and Garnish

  • 1 (15-ounce) can kidney or pinto beans
  • Chopped fresh cilantro for garnish

Instructions

  1. Brown the Kielbasa: Heat 1 tablespoon of olive oil in a large stock pot or Dutch oven over medium heat. Add the kielbasa slices and cook undisturbed until browned and crisp, about 2 minutes per side. Remove kielbasa and set aside.
  2. Sear the Ground Beef: Add the remaining tablespoon of oil to the pot and heat over medium. Add the ground beef as one piece and sear without moving until browned, approximately 3 minutes. Flip and brown the other side for 2 to 3 minutes. Break into four chunks and cook for another minute before breaking into small crumbles. Transfer meat to a plate; it need not be fully cooked yet.
  3. Sauté Vegetables: If the pot is dry, add a drizzle more olive oil. Add diced onions, carrots, and red bell pepper to the pot. Cook, stirring occasionally, until softened, about 5 minutes. Stir in minced garlic, chili powder, cumin, and kosher salt, cooking for 1 minute until fragrant.
  4. Deglaze and Add Liquids: Pour in 1 cup of the beef broth to deglaze the pot, scraping up browned bits from the bottom. Add the remaining 3 cups broth along with crushed tomatoes, the sautéed ground beef and its juices, kielbasa, diced potatoes, and beans into the pot.
  5. Simmer the Stew: Bring the mixture to a simmer over medium heat. Reduce heat to maintain a gentle simmer and cook for 12 to 15 minutes until potatoes are tender.
  6. Add Frozen Vegetables and Finish: Stir in frozen peas and corn, cooking an additional 1 to 2 minutes until the peas turn bright green. Remove from heat and garnish with chopped fresh cilantro. Serve hot.

Notes

  • TO STORE: Transfer cowboy stew to an airtight container and refrigerate for up to 3 days.
  • TO REHEAT: Warm on the stovetop over medium heat, stirring occasionally, or reheat in the microwave until hot throughout.
  • TO FREEZE: Place in a freezer-safe container or bag and freeze up to 3 months. Thaw overnight before reheating. Note that potatoes may become slightly mealy after freezing but the flavor remains delicious.

Find it online: https://deliciousyum.com/cowboy-stew-recipe/