Description
Cowboy Stew is a hearty one-pot meal packed with flavorful kielbasa, lean ground beef, colorful vegetables, and tender potatoes simmered in a savory tomato and beef broth base. This satisfying stew is perfect for a comforting dinner that combines protein, fiber, and bold spices like chili powder and cumin.
Ingredients
Scale
Meat
- 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 & Aromatics
- 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 & Seasonings
- 1½ teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
Liquids & Canned Goods
- 4 cups low-sodium beef broth (divided)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney or pinto beans
Garnish
- Chopped fresh cilantro
Instructions
- Brown the Kielbasa: Heat 1 tablespoon of the olive oil in a large stock pot or Dutch oven over medium heat. Add the sliced kielbasa and cook without stirring until browned and crisp on each side, about 2 minutes per side. Transfer the cooked kielbasa to a plate and set aside.
- Sear the Ground Beef: In the same pot, heat the remaining 1 tablespoon of oil over medium heat. Add the ground beef in one solid piece and sear undisturbed until browned on one side, roughly 3 minutes. Flip and brown the other side for 2 to 3 minutes. Break the meat into 4 pieces, continue cooking for another minute, then crumble into small pieces. Remove the beef and transfer to a plate; it does not need to be fully cooked at this point.
- Sauté the Vegetables: If the pot looks dry, add a drizzle of olive oil. Add the diced onions, carrots, and red bell pepper. Cook over medium heat, stirring occasionally, until the vegetables soften, about 5 minutes. Stir in the minced garlic, chili powder, cumin, and kosher salt and cook for an additional 1 minute until fragrant.
- Deglaze and Combine Ingredients: Pour about 1 cup of the beef broth into the pot, scraping the bottom to loosen browned bits for extra flavor. Add the remaining broth, crushed tomatoes, seared ground beef along with any juices, browned kielbasa, diced potatoes, and canned beans.
- Simmer the Stew: Bring the mixture to a simmer, then reduce heat to low to maintain a gentle simmer. Cook uncovered for 12 to 15 minutes until the potatoes are tender and the flavors meld.
- Add Frozen Vegetables and Finish: Stir in the frozen peas and corn and cook just until they turn bright green, about 1 to 2 minutes more. Remove from heat.
- Serve: Ladle the stew into bowls and garnish with chopped fresh cilantro. Serve hot for a cozy, hearty meal.
Notes
- This cowboy stew is a super satisfying one-pot meal with a balance of protein from the beef and kielbasa, fiber from beans and vegetables, and hearty potatoes to make it filling.
- Adjust the chili powder to your preferred spice level if you like it milder or hotter.
- Use a large heavy-bottomed pot or Dutch oven for even cooking and easy sautéing.
- For a thicker stew, simmer a little longer to reduce extra liquid or mash some of the potatoes into the broth.
- Leftovers store well refrigerated for up to 4 days and also freeze nicely.
Nutrition
- Serving Size: 1 bowl (of 8)
- Calories: 445 kcal
- Sugar: 8 g
- Sodium: 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
