Description
This hearty Cowboy Stew is a flavorful and satisfying one-pot meal packed with kielbasa, ground beef, beans, potatoes, and vibrant vegetables. Perfect for a comforting dinner, this stew combines robust spices and fresh ingredients cooked to tender perfection in a large stock pot or Dutch oven.
Ingredients
Scale
Meat and Protein
- 13 ounces kielbasa, cut into ¼-inch-thick coins
- 1 pound lean ground beef (90/10)
- 1 (15-ounce) can kidney or pinto beans
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
- Chopped fresh cilantro (for garnish)
Liquids and Oils
- 2 tablespoons extra-virgin olive oil (divided, plus additional as needed)
- 4 cups low-sodium beef broth (divided)
- 1 (28-ounce) can crushed tomatoes
Spices and Seasonings
- 1½ teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
Instructions
- Brown the Kielbasa: Heat 1 tablespoon of olive oil in a large stock pot or Dutch oven over medium heat. Add the kielbasa coins and cook undisturbed for about 2 minutes per side until browned and crisp. Transfer the cooked kielbasa to a plate and set aside.
- Sear the Ground Beef: Heat the remaining tablespoon of olive oil in the same pot over medium heat. Add the ground beef as a single piece and sear without moving for about 3 minutes. Flip and sear the other side for 2 to 3 minutes. Break the meat into four pieces and cook until browned for about another minute. Then crumble it down into smaller pieces. Transfer the beef to a plate; it does not need to be fully cooked at this stage.
- Sauté Vegetables and Spices: If the pot is dry, add a drizzle of olive oil. Add diced onion, carrots, and red bell pepper to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Stir in minced garlic, chili powder, cumin, and kosher salt, cooking for 1 minute until fragrant.
- Deglaze and Combine Ingredients: Pour about 1 cup of beef broth into the pot and scrape up the browned bits from the bottom for extra flavor. Add the remaining broth, crushed tomatoes, seared ground beef with its juices, browned kielbasa, diced potatoes, and beans to the pot. Stir well to combine.
- Simmer the Stew: Bring the mixture to a simmer. Reduce the heat to low and maintain a gentle simmer for 12 to 15 minutes, or until the potatoes are tender.
- Add Frozen Vegetables and Serve: Stir in the frozen peas and corn, cooking just 1 to 2 minutes until the peas turn bright green. Serve the stew hot, garnished with chopped fresh cilantro.
Notes
- This stew is a complete, satisfying one-pot meal loaded with protein, veggies, and comforting flavors.
- You can adjust the chili powder and cumin to your taste for more or less spice.
- Using low-sodium beef broth helps control the saltiness; adjust seasoning before serving as needed.
- For a thicker stew, you can simmer a bit longer until desired consistency is reached.
Nutrition
- Serving Size: 1 of 8 servings
- Calories: 445 kcal
- Sugar: 8 g
- Sodium: approximately 600 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 39 g
- Fiber: 9 g
- Protein: 28 g
- Cholesterol: 67 mg
