If you can\u2019t decide whether you want to make chili or beef stew, you\u2019re in the right place. Cowboy stew is a hearty mix of both, featuring smoky sausage, rich ground beef, and sweet and tangy beans alongside tons of veggies, all in a tomato-y broth. It\u2019s substantial and satisfying and will keep you going after a long day out on the range (or at your desk).\n<\/p>\n
This stew is definitely a \u201cmore is more\u201d affair. The recipe starts by browning smoked kielbasa sausage, then softens up a mix of peppers and onions in the flavorful rendered fat. After browning some ground beef, a good dose of chili powder and garlic bring in subtle heat and warmth.\n<\/p>\n
A can of RO-TEL tomatoes lends more zesty flavor, and a can of baked beans (such as Bush\u2019s) brings in sweetness and tang. A chopped potato adds even more heartiness, and a handful of frozen corn stirred in at the end offers pops of sweet freshness. Top it all off with some shredded cheese and sliced scallions, and you\u2019ll have a bowl fit to feed a hungry cowboy.\n<\/p>\n
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Simply Recipes \/ Photo by Robby Lozano \/ Food Styling by Julian Hensarling \/ Prop Styling by Claire Spollen<\/p>\n
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Tips for Making Cowboy Stew <\/span> <\/h2>\n
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If you don\u2019t want the sweet element from the baked beans in your stew, you can omit them or swap in kidney or pinto beans instead.<\/li>\n
For even more smokiness, you can start the recipe by cooking a few slices of bacon in the pot and reserve the crispy bacon for garnish.<\/li>\n
If you can\u2019t find RO-TEL tomatoes, use a can of crushed, diced, or fire-roasted tomatoes instead.<\/li>\n
There\u2019s no need to thaw the frozen corn before adding it to the stew. It heats through in the hot stew immediately and stays more poppy and crisp than if thawed or cooked for longer.<\/li>\n
Beyond the shredded cheese and scallions, you can top your cowboy stew with your favorite chili toppings! Try sour cream, crushed tortilla chips, and\/or chopped cilantro.<\/li>\n<\/ul>\n
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Making Cowboy Stew in a Slow Cooker <\/span> <\/h2>\n
If you\u2019d rather have your cowboy stew simmer away in the slow cooker rather than the stovetop, here\u2019s how to adjust the recipe:\n<\/p>\n
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Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 5 minutes. Add the ground beef and continue to cook, stirring to break up the beef into smaller pieces, until browned, 4 to 5 minutes.<\/li>\n
Transfer the browned meat to a 6-quart slow cooker. Stir in the remaining ingredients. Cover and cook until the potatoes are tender, about 8 hours on low or 5 to 6 hours on high.<\/li>\n<\/ul>\n
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Simply Recipes \/ Photo by Robby Lozano \/ Food Styling by Julian Hensarling \/ Prop Styling by Claire Spollen<\/p>\n
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Round Out Your Cowboy Meal <\/span> <\/h2>\n<\/div>\n
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