Description

A hearty and flavorful Cowboy Stew packed with smoky bacon, savory kielbasa, tender ground beef, fresh vegetables, and a robust blend of beans and spices. Perfect for a comforting meal that satisfies big appetites and brings warming flavors to your table.

Ingredients

Meat and Protein

4 slices bacon, chopped
14 ounces kielbasa sausage, sliced (1 package)
1 pound 90% lean ground beef

Vegetables and Beans

1 onion, chopped
1 green bell pepper, chopped
3 medium Yukon Gold potatoes, cut into ½-inch cubes
2 cloves garlic, minced
15 ounces canned kidney beans, drained and rinsed (1 can)
15 ounces canned black beans, drained and rinsed (1 can)
14.5 ounces petite diced tomatoes (1 can)
15 ounces canned whole-kernel corn, drained (1 can)

Liquids and Other Ingredients

4 cups low-sodium beef broth
3 tablespoons all-purpose flour
1 teaspoon chili powder
1½ teaspoons kosher salt
½ teaspoon ground black pepper
Chopped fresh parsley (optional, for garnish)

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Instructions

Cook the Bacon: Heat a large Dutch oven over medium heat. Add the chopped bacon and fry it until crisp. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Leave one tablespoon of bacon grease in the pot, draining off any excess grease.
Brown the Kielbasa: In the same pot, add the sliced kielbasa sausage. Cook until browned on each side. Remove and set it aside with the cooked bacon.
Sauté Ground Beef and Vegetables: Add the ground beef, chopped onion, green bell pepper, and minced garlic to the pot. Use a wooden spoon to break up the ground beef. Cook until the beef is fully browned and the onion is translucent.
Add Flour and Spices: Sprinkle the flour, chili powder, kosher salt, and black pepper over the beef mixture. Stir continuously for about one minute until the flour is absorbed and no dry patches remain.
Combine Remaining Ingredients and Simmer: Stir in kidney beans, black beans, petite diced tomatoes, corn, diced potatoes, beef broth, cooked bacon, and kielbasa. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the potatoes are tender.
Garnish and Serve: Sprinkle chopped fresh parsley on top for garnish if desired. Serve the cowboy stew hot for a comforting and filling meal.

Notes

Use a large heavy-bottomed pot or Dutch oven for even cooking and to prevent sticking.
Be sure to rinse canned beans well to reduce sodium content.
Adjust chili powder to taste for preferred spice level.
Leftovers keep well in the refrigerator for 3-4 days and reheat nicely.
For a thicker stew, cook uncovered for the last 5-10 minutes to reduce liquid.