Easy & Authentic Canned Cowboy Stew Sweet Pea's Kitchen

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Add browned ground beef, smoked sausage, garlic, onion, potatoes, beans, corn, tomatoes, frozen veggies, chicken stock, cumin, and chili powder to instant pot. Cover, set to sealing, and cook on manual (high pressure) for 5 minutes. Allow a natural pressure release for about 10 minutes before releasing any remaining pressure.

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Sprinkle the flour over the seasoned beef and mix thoroughly. Return the kielbasa and bacon to the pot, along with the diced tomatoes, RO-TEL, pork and beans, potatoes, corn, and beef broth. Stir to combine, then bring the mixture to a boil. Once it starts to bubble, reduce the heat and cover with a fitted lid.

Easy & Authentic Canned Cowboy Stew Sweet Pea's Kitchen

Sprinkle flour, salt, pepper, and chili powder over beef. Stir and cook for 1 minute. Add diced tomatoes, baked beans, green chilies, sweet corn, potatoes, bacon, sausage, and water. Bring to a boil then immediately reduce heat and simmer, covered, for 1 hour, stirring occasionally. Garnish with parsley. Add additional water if stew is too thick.

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Drain the excess grease from the pot. Add in the remaining ingredients and stir together until well combined. Bring to a boil. Once boiling, reduce the heat to medium-low, and cover the pot with a lid. Let it simmer for 45-55 minutes or until potatoes are softened and the stew has thickened slightly.

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Once beef is cooked through, drain any excess grease. Add minced garlic and sliced sausage and cook for 1-2 minutes. Add remaining ingredients and stir to combine. Bring mixture to a boil, then reduce heat to medium-low. Simmer, covered, for about an hour, to allow the flavors to meld. Add salt and pepper to taste prior to serving.

Easy & Authentic Canned Cowboy Stew Sweet Pea's Kitchen

Step 4. Add the can of diced tomatoes with the tomato sauce, 2 cans pinto beans, green chilies with liquid, whole corn, potatoes, cooked bacon, sausage, and beef broth. Step 5. Bring the stew to a boil, then immediately reduce the heat to simmer. Cover the pot and simmer for 1 hour, stirring occasionally.

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Instructions. In a large pot on the stove on medium heat, cook smoked sausage and bacon. Stirring to not stick to the bottom of the pan. Remove from pot and set aside; add onion, ground beef, and garlic seasoning, and cook until beef is no longer pink (drain of grease if needed). Add bacon and sausage back to the pot.

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Heat a large dutch oven (7 qrt) over medium heat, add the chopped bacon and cook until crisp. Remove the bacon and set aside. Add the ground beef and cook, breaking apart the meat as it cooks. Once the meat is browned and no longer pink, add the sliced sausages. Continue cooking, searing the sausages on both sides.

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Cook ground beef in a large skillet over medium-high heat until crumbly but not yet cooked through, about 5 minutes. Add sausage, onion, and garlic; cook and stir until meat is no longer pink and onion is translucent, 5 to 7 minutes. Drain grease. Transfer beef and sausage mixture to a large pot over medium-low heat.

COWBOY STEW

Add the beef broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine all the ingredients. Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let the stew simmer for about 20-25 minutes, or until the potatoes are tender and the flavors are well combined.

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Add beef to pot. Cook, breaking up meat with a spoon, until cooked, 5 to 7 minutes. Transfer to plate with bacon and kielbasa. Step 3 Chop remaining onion and add to fat in pan. Cook, stirring.

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Add garlic and cook 1 minute more. Season with salt and pepper, and sprinkle flour and chili powder over beef. Stir and cook 1 minute. Add tomatoes, baked beans, green chiles, corn, potatoes, bacon, sausage, and water. Bring to a boil, then reduce heat and simmer, covered for about an hour, stirring occasionally.

Cowboy Beef Stew

Pour the canned tomatoes, potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables, and water into the pot. Season with cumin, chili powder, salt, and pepper. Cover the pot with the lid and reduce the heat to medium-low. Let the stew simmer, stirring occasionally, for at least 1 hour. Serve and enjoy!

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Add the lean ground beef, diced yellow onion, and minced garlic to the hot stock pot. Cook and brown the ground beef for 5-6 minutes or until no pink remains and the onions are tender. Drain any excess fat from the pot. 1 pound lean ground beef, 1½ cups diced yellow onion, 1 tablespoon minced garlic.

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Sprinkle flour, salt, pepper, and chili powder over beef. Stir and cook for 1 minute. Add diced tomatoes, baked beans, green chilies, sweet corn, potatoes, bacon, sausage, and water. Bring to a boil then immediately reduce heat and simmer, covered, for 1 hour, stirring occasionally. Garnish with parsley.

CrockPot Monday Vegetarian Cowboy Stew.

In an 8-quart, heavy-bottomed pot (or stock pot) over medium heat, add bacon. Cook until crispy and browned, about 10-12 minutes. Using a slotted spoon, carefully remove the bacon from the pan and set it on a paper towel-lined plate to drain off excess grease. Drain all but 1 tablespoon of grease from the pot.