Description

This hearty Cowboy Stew combines savory kielbasa, lean ground beef, a medley of fresh vegetables, and spices in a rich tomato and beef broth base. It’s a satisfying one-pot meal perfect for cozy dinners, featuring tender potatoes, beans, and vibrant peas and corn, all garnished with fresh cilantro for a burst of flavor.

Ingredients

Scale

Meat and Sausage

2 tablespoons extra-virgin olive oil (divided, plus additional as needed)
13 ounces kielbasa, cut into ¼-inch-thick coins
1 pound lean ground beef (90/10)

Vegetables and Aromatics

½ medium yellow onion, diced (about 1 cup)
2 medium carrots, diced into ¼-inch pieces (about 1 cup)
1 red bell pepper, diced (about 1 cup)
3 garlic cloves, minced (about 1 tablespoon)
2 cups diced butter potatoes (about 7 small potatoes)
1 (13-ounce) bag frozen mixed peas and corn
Chopped fresh cilantro (for garnish)

Spices and Seasonings

1 ½ teaspoons chili powder
1 teaspoon cumin
1 teaspoon kosher salt

Liquids and Canned Goods

4 cups low-sodium beef broth (divided)
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can kidney or pinto beans, drained and rinsed

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Instructions

Brown the kielbasa: Heat 1 tablespoon of olive oil in a large stock pot or Dutch oven over medium heat. Add the kielbasa coins and cook undisturbed until browned and crisp on both sides, about 2 minutes per side. Once browned, transfer kielbasa to a plate and set aside.
Cook the ground beef: In the same pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the ground beef as one piece and sear undisturbed until browned, about 3 minutes on one side and 2 to 3 minutes on the other. Break the meat into four pieces and cook for another minute, then crumble into smaller pieces. Transfer the partially cooked beef to a plate; it will finish cooking later.
Sauté vegetables: If the pot is dry, drizzle in a little more olive oil. Add diced onions, carrots, and red bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. Then add minced garlic, chili powder, cumin, and kosher salt. Cook for 1 minute until fragrant.
Deglaze and add liquids: Pour about 1 cup of the beef broth into the pot and scrape up browned bits from the bottom to incorporate all the flavors. Add the remaining broth along with crushed tomatoes, the ground beef and any accumulated juices, the browned kielbasa, diced potatoes, and drained beans.
Simmer stew: Bring everything to a gentle simmer, then reduce heat to low and maintain a simmer. Cook uncovered for 12 to 15 minutes or until the potatoes are tender when pierced with a fork.
Finish with frozen vegetables: Stir in the frozen peas and corn, cooking for 1 to 2 minutes until they are heated through and vibrant green.
Serve: Ladle the stew into bowls and garnish with chopped fresh cilantro. Serve hot for a comforting, flavorful meal.

Notes

This one-pot cowboy stew is packed with protein, fiber, and vitamins from the combination of meats, beans, and vegetables making it very satisfying and nutritious.
Adjust the chili powder to your heat preference; adding smoked paprika can also add a nice depth of flavor.
Using low-sodium broth helps control the saltiness of the stew.
The stew can be made in advance and tastes even better the next day after flavors meld.
Leftovers store well in the refrigerator for up to 4 days or freeze for longer storage.

Nutrition

Serving Size: 1 of 8 servings
Calories: 445 kcal
Sugar: 8 g
Sodium: 520 mg
Fat: 21 g
Saturated Fat: 7 g
Unsaturated Fat: 12 g
Trans Fat: 0.2 g
Carbohydrates: 39 g
Fiber: 9 g
Protein: 28 g
Cholesterol: 67 mg