Texas Cowboy Stew
A hearty and flavorful stew loaded with smoky bacon, tender meat, and a medley of beans, perfect for cozy nights and family gatherings.
Ingredients
Meats & Beans
- 5 slices bacon, chopped Provides the smoky foundation of flavor.
- 1 pound lean ground beef (80/20 or 90/10) Can substitute with turkey or chicken.
- 1 package beef kielbasa (14 ounces) Optional; can be replaced with turkey or plant-based sausage.
- 1 can kidney beans (15 ounces), rinsed and drained Feel free to mix and match with other beans.
- 1 can pinto beans (15 ounces), rinsed and drained
- 1 can green chiles (4 ounces)
Vegetables & Aromatics
- 1 large onion, small dice
- 4 large cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 1 can diced tomatoes (15 ounces)
- 1 can sweet yellow corn (15 ounces), drained
Spices & Broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper Adjust according to taste.
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 3-4 cups beef broth Use more or less depending on desired thickness.
Instructions
Preparation
- In a large Dutch oven or pot, cook the chopped bacon over medium-high heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain.
- Drain excess fat but keep about 1 tablespoon in the pot. Sauté the diced onion over medium heat until softened, about 8 minutes, then add minced garlic and cook for an additional minute.
- Add the ground beef to the pot, sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until browned, then drain off any excess fat.
Cooking
- Mix in the remaining salt, pepper, chili powder, cumin, smoked paprika, and broth. Stir well to combine.
- Add the kidney beans, pinto beans, corn, green chiles, diced tomatoes, potatoes, Kielbasa, and reserved bacon. Stir all ingredients well.
- Bring the pot to a simmer, reduce the heat to low, cover, and let it cook for about 20-25 minutes, allowing all the flavors to meld together.
Notes
Serve with warm cornbread or crusty bread for dipping. Top with fresh cilantro or a dollop of sour cream for added flavor. Sliced jalapeños can bring heat if desired. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.