Healthy Eating
Cowboy Stew
Description
Mosey on up to the kitchen table and dig into this hearty Cowboy Stew! With ground beef, kielbasa, beans, tender potatoes, and veggies simmered in a seasoned tomato base, it’s got chili vibes but packs in even more satisfaction. Yee haw!
Ingredients
- 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
- 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
- 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
- 2 cups diced butter potatoes about 7 small potatoes
- 1 (15-ounce) can kidney or pinto beans
- 1 (13-ounce) bag frozen mixed peas and corn
- Chopped fresh cilantro for garnish
Directions
- Heat 1 tablespoon of the oil in a large stock pot or Dutch oven over medium heat. Add the kielbasa and cook, undisturbed, until browned and crisp, about 2 minutes per side. Transfer to a plate.
- Heat the remaining 1 tablespoon oil in the same pot over medium heat. Add the beef in a single piece and sear, undisturbed, until browned, about 3 minutes. Flip and sear the other side until browned, about 2 to 3 minutes. Break the block into 4 pieces and continue to cook for another minute or so, then break into small crumbles. Transfer the meat to a plate–don’t worry if it’s not cooked through.
- If the pot is dry, add another drizzle of olive oil. Add the onions, carrots, and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, chili powder, cumin, and salt, and cook for 1 minute, until fragrant.
- Add about 1 cup of the broth and scrape up any browned bits on the bottom of the pot. Add the remaining broth and tomatoes, along with the beef and any juices that have collected, the kielbasa, potatoes, and beans.
- Bring to a simmer, reduce the heat to low to maintain a simmer, and cook for 12 to 15 minutes, until the potatoes are tender.
- Add the frozen peas and corn and cook until bright green, 1 to 2 minutes. Serve hot, garnished with cilantro.
