Texas Cowboy Stew
With a hearty combination of tasty ingredients, this Texas Cowboy Stew will keep you satisfied. It's a meal that everyone will love!
Ingredients
- 6 slices bacon, cut into small pieces
- 1 tbsp. butter
- 1 cup white onions, chopped
- 1 1/2 lbs. lean ground beef
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 3 large cloves garlic, pressed
- 1 tbsp. chili powder
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- 1/4 cup unbleached all-purpose flour
- 12 oz. smoked garlic sausage (about 2 cups), sliced into 1/4-inch thick and halved see Recipe
- 1 can (14 oz.) diced tomatoes tips & tricks
- 1 can (12 oz.) corn kernels, drained
- 1 can (10 oz.) Rotel
- 2 cans (14 oz. each) baked beans such as Bush's Footnote
- 3 cups Yukon Gold potatoes, scrubbed and cubed
- 1 cup low-sodium beef broth
Directions
- In a cold Dutch oven, add bacon and turn the heat to medium. Cook, stirring often, until just crispy, about 10 minutes.
- Using a slotted spoon, transfer bacon to a bowl and set aside.
- Add butter and when melted, add onions and sauté for 2 minutes.
- Add ground beef and season with pepper. Cook halfway before adding garlic; sauté until no longer pink.
- Add the seasoning and stir to blend. Sprinkle on flour and mix very well.
- Add garlic sausage and return bacon to the pot. Add diced tomatoes, corn kernels, Rotel, baked beans and potatoes; pour in broth and stir well.
- Increase heat to high and bring to a boil. Cover, reduce heat to medium-low and simmer gently for 45 to 55 minutes or until potatoes are tender, stirring often.
Notes
Footnote: I use cans of baked beans by Bush's unless I had time to make my own. Here's the link for my recipe... Old Fashioned Baked Beans with Bacon