Cowboy Stew with Three Meats (Print Version)
# Ingredients:
→ Meats
01 -
6 slices bacon, chopped (not thick-cut)
02 -
1 (12- to 14-ounce) package kielbasa, cut into ½-inch slices
03 -
1 pound ground beef (80/20)
→ Produce
04 -
1 yellow onion, chopped
05 -
3 garlic cloves, finely chopped
06 -
2 russet potatoes, peeled and cut into 1-inch cubes
07 -
Chopped fresh parsley, for serving
→ Pantry Staples
08 -
3 tablespoons all-purpose flour
09 -
1 tablespoon chili powder
10 -
1 teaspoon cumin
11 -
1 teaspoon kosher salt
12 -
1/2 teaspoon black pepper
13 -
2 cups low-sodium chicken broth
14 -
2 (15-ounce) cans ranch-style beans or chili beans, with their liquid
15 -
1 (15-ounce) can sweet corn, drained
16 -
1 (14-ounce) can diced tomatoes with green chilies, with their liquid
# Instructions:
01 -
In a large Dutch oven, cook the bacon over medium heat until golden and crisp, 5 to 7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Add the kielbasa to the drippings in the pot and cook until lightly browned and fragrant, 3 to 5 minutes. Remove to the plate with the bacon. Drain off all but 1 tablespoon of fat.
02 -
Add the ground beef, onion, and garlic to the drippings in the pot and cook, stirring frequently and breaking up the meat with a wooden spoon, until lightly browned, 5 to 7 minutes. Sprinkle in the flour, chili powder, cumin, salt, and pepper. Cook until the flour smells toasty, 1 to 2 minutes.
03 -
Stir in the chicken broth, beans (with their liquid), corn, tomatoes with green chilies (with their liquid), and potatoes. Bring to a boil and return the bacon and sausage to the pot.
04 -
Reduce the heat to medium-low, cover, and simmer until the potatoes are tender and the flavors are melded, about 1 hour. Serve the stew sprinkled with parsley.
# Notes:
01 -
Cowboy stew freezes well for up to three months in an airtight container. Portion out before freezing for easier thawing.
02 -
Do not drain the beans or tomatoes, as their liquids add essential flavor to the dish.