Hearty Cowboy Stew With Bacon
Cowboy Stew is a bold, stick-to-your-ribs dish loaded with bacon, kielbasa, and beef, all simmered with beans, potatoes, and tomatoes. This stovetop version brings deep, smoky flavors with minimal effort, while chili powder and cumin add a satisfying kick.
Ingredients
- 6 slices bacon
- 1 package kielbasa
- 1 pound ground beef
- 1 yellow onion
- 3 garlic cloves
- 2 russet potatoes
- Chopped fresh parsley
- 3 tbsp all-purpose flour
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 cups low-sodium chicken broth
- 2 cans ranch-style beans or chili beans, with their liquid
- 1 can sweet corn
- 1 can diced tomatoes with green chilies, with their liquid
Instructions
- Cook the Bacon: In a large Dutch oven over medium heat, cook the chopped bacon until crispy (5–7 minutes). Transfer to a paper towel-lined plate, leaving the drippings in the pot.
- Brown the Kielbasa: Add sliced kielbasa to the bacon drippings and cook until browned (3–5 minutes). Remove and set aside with the bacon. Drain excess drippings, leaving about 1 tablespoon.
- Sauté the Beef and Aromatics: Add ground beef, onion, and garlic. Cook, breaking the meat apart, until browned and onions are soft (5–7 minutes).
- Add Spices and Thickener: Stir in flour, chili powder, cumin, salt, and pepper. Cook for 1–2 minutes until the flour is absorbed and smells toasty.
- Build the Stew: Pour in chicken broth, beans (with liquid), corn, diced tomatoes (with liquid), and potatoes. Stir well, scraping up browned bits. Return bacon and kielbasa to the pot.
- Simmer to Perfection: Bring to a boil, then reduce heat to medium-low. Cover and simmer for 1 hour, stirring occasionally, until potatoes are fork-tender.
- Serve: Ladle into bowls, garnish with parsley, and serve hot with crusty bread or cornbread.