Texas Cowboy Stew

My Texas Cowboy Stew is actually fills mine always–empty boys! That’s because it’s loaded with smoky bacon, spicy sausage, ground beef, and potatoes. all of them boil together to rich broth For a hearty stew.

Texas Cowboy Stew Ingredients

• Let the HEAT begin! Use chopped green peppers in a medium or hot can, or add a few pinches of red pepper flakes to add a little heat.
• Topping Ideas: Top it with sour cream, avocado, shredded cheese, tortilla chips, whatever you like!
• sausage: You can also use kielbasa sausage instead of smoked sausage.
• Broth Options: You can use chicken broth, vegetable broth, or water. However, beef broth adds the richest flavor and goes best with meat.
• Additional features: Add beans or vegetables such as green beans, carrots, jalapenos, bell peppers, or black beans. If it gets too thick, stir in ½ cup more beef broth.

How to Make Texas Cowboy Stew

You will love this easy cowboy stew recipe! Pro tip: Make it a day ahead and the flavor will deepen overnight! Then you can quickly and easily reheat it for dinner the next day! Serve with sweet and fluffy cornbread!

1. Cook Bacon: Dice the bacon into small pieces and heat in a large pot or Dutch oven over medium heat. Cook, stirring, until crisp, 5 to 7 minutes. Using a slotted spoon, remove the bacon from the pot and place on a plate lined with paper towels to drain. Drain most of the oil from the pot.
2. Minced beef recipe: Add the ground beef to the pot and cook until no pink remains and falls apart, about 5 to 7 minutes.
3. add: Add the chopped onion, garlic, and sausage and continue to cook until the onion is translucent and the sausage is browned.
4. Combine and Boil: Reduce the heat to medium and add the diced tomatoes, beans, green peppers, corn, potatoes, stock, cumin, chili powder and cooked bacon to the pot. Season to taste with salt and ground pepper. Once it bubbles, reduce the heat to medium and cover the pot. Simmer Texas Cowboy Stew for 45 minutes to 1 hour, stirring occasionally.

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Texas Cowboy Stew

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It’s smoky, beefy, and so much more easy! My Texas Cowboy Stew is the one pot dinner any busy mom needs during the week.

lecture dinner, main dish, main course, main dish

cooking American, Southern, Texas

keyword comfort food, cowboy soup, cowboy stew, cowboy stew recipe, fall recipes, hearty stew, soup recipe, texas cowboy stew, texas cowboy stew recipe, texas soup

preparation time 20 minute minute

cooking time 1 hour hour 10 minute minute

total time 1 hour hour 30 minute minute

night soil 10 night soil

calorie 426calorie

author Alyssa Rivers

equipment

• 1 large pot or Dutch oven

ingredient

• 6 piece bacon
• 1 pound lean ground beef
• 1 cup diced onion About half a large onion
• 2 teaspoon Minced garlic About 2 cloves
• 14 oz. smoked sausage Slice into ¼ inch thick rounds.
• 1 (14.5 ounces) You can dice tomatoes not draining
• 1 (15.5 ounces) You can pinto beans Drained and rinsed
• 1 (15 ounces) Black beans are possible Drained and rinsed
• 1 (14.5 ounces) You can dice the tomatoes and green peppers. not draining
• 1 (15 ounces) Whole Kernel Corn Can drainage
• 3 cup Peeled and diced Yukon Gold Potatoes About 2-3 medium potatoes, cut into 1-inch pieces
• 2 ½-3 cup beef broth
• 2 teaspoon cumin
• 2 teaspoon red pepper powder
• salt gustation
• ground black pepper gustation

guideline

• dice 6 pieces of bacon Form into small pieces and place in a large pot or Dutch oven over medium heat. Cook, stirring, until crisp, 5 to 7 minutes. Using a slotted spoon, remove the bacon from the pot and place on a plate lined with paper towels to drain. drainage maximum Oil in a pot.
• add 1 pound lean ground beef Add to pot and cook until no pink remains, about 5-7 minutes and breaking down. add 1 cup finely chopped onion, 2 teaspoons minced garlicand 14 ounces smoked sausageContinue cooking until the onions are translucent and the sausages are brown.
• Reduce heat to medium and add 1 chopped tomato (14.5 ounces), 1 can (15.5 ounces) pinto beans, 1 can (15 ounces) black beans, 1 (14.5 ounce) chopped tomato and green pepper, 1 whole corn on the cob (15 ounces), 3 cups Yukon Gold potatoes, peeled and chopped, 2 ½-3 cups beef broth, 2 teaspoons cumin, 2 teaspoons red pepper powderI reserved the bacon in the pan. seasoned salt and ground black pepper gustation.
• When it bubbles, reduce the heat to medium, cover the pot, and simmer for 45 minutes to 1 hour, stirring occasionally.

memo

Storage and reheating instructions

• save: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• freezing: Let cool completely, then place in a freezer-safe container or bag and freeze for up to 3 months.
• Reheat: Thaw in the refrigerator overnight, then reheat on the stovetop until cooked through.

nutrition

calorie: 426calorie | carbohydrate: 38g | protein: 25g | province: 19g | Saturated Fat: 7g | Polyunsaturated fat: 3g | Monounsaturated fat: 9g | Trans fat: 0.2g | Cholesterol: 65mg | sodium: 1103mg | potassium: 1086mg | fiber: 8g | sugar: 4g | Vitamin A: 228IU | Vitamin C: 25mg | calcium: 91mg | steel: 5mg

Enjoy a richer stew!

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