Description

This hearty Cowboy Stew is a flavorful, comforting dish perfect for satisfying large appetites. Packed with a rich combination of bacon, kielbasa sausage, lean ground beef, potatoes, beans, and vegetables, it simmers together in a savory beef broth with spices to create a robust and filling meal that is great for weeknight dinners or casual gatherings.

Ingredients

Scale

Meat and Bacon

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 Seasonings

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 to drain excess grease. Leave one tablespoon of bacon grease in the pot and discard any leftover grease.
Cook the sausage: In the same pot with the reserved bacon grease, add the sliced kielbasa sausage. Cook until browned on each side. Remove the sausage and set aside with the cooked bacon.
Cook the 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 while cooking. Continue to cook until the beef is fully browned and the onion has turned translucent.
Add dry ingredients: Sprinkle the all-purpose flour, chili powder, kosher salt, and ground black pepper over the beef and vegetables. Stir continuously for about one minute or until the flour is fully absorbed and no dry patches remain, which will help thicken the stew.
Add remaining ingredients: Stir in the kidney beans, black beans, petite diced tomatoes, whole-kernel corn, cubed Yukon Gold potatoes, beef broth, cooked bacon, and kielbasa sausage. Bring the mixture to a boil, then reduce the heat to low to maintain a simmer. Cover the pot and cook for 20-25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
Garnish and serve: Once the potatoes are tender and the stew has thickened, sprinkle chopped fresh parsley over the top if desired. Serve the cowboy stew hot and enjoy this hearty, savory meal.

Notes

Use low-sodium beef broth to control the salt content in the stew.
For a spicier stew, add additional chili powder or a pinch of cayenne pepper.
Feel free to substitute kielbasa with smoked sausage or another smoked meat of your choice.
This stew can be stored in the refrigerator for up to 3 days and reheated on the stovetop.
For thicker stew, simmer uncovered for an additional 5-10 minutes after potatoes are tender to reduce liquid.