Texas Cowboy Stew

This hearty and satisfying Cowboy Stew is perfectly spiced and loaded with ground beef, smoked sausage, beans, potatoes, and corn. It’s a big bowl of comfort on a fall day and perfect with a thick slice of cornbread with cinnamon honey butter!

Ingredients:
1 pound lean ground beef
1 onion, chopped
1 bell pepper, seeded and diced
3 cloves garlic, minced
1 (14-ounce) package smoked sausage, sliced
4 slices bacon, chopped
3 medium potatoes, peeled and diced
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn kernels, drained
1 (15-ounce) can diced tomatoes
2½ cups beef broth
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
salt and pepper, to taste
1 cup shredded cheddar cheese (optional)

Instructions:
In a large Dutch oven or a heavy-bottomed large pot, cook the chopped bacon until crispy over medium-high heat. Remove the crispy bacon with a slotted spoon to a plate lined with paper towel and set aside. Drain the excess bacon fat, leaving just a tablespoon of bacon drippings in the pan for a rich flavor base.
In the same pot, cook the ground beef, onion, bell pepper, and minced garlic over medium heat until browned. Drain any excess fat.
Add the sliced smoked sausage and crumbled cooked bacon to the pot. Stir and cook for a few minutes until the sausage is heated through.
Add the diced potatoes to the pot and stir to combine.
Stir in the kidney beans, black beans, corn, and diced tomatoes (with their juice).
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.
Optional step: Stir in the shredded cheddar cheese.

Notes:
– Storage: To store your Cowboy Stew, allow it to cool to room temperature before transferring it to an airtight container. Refrigerate the stew within 2 hours of cooking, and it can be safely stored in the refrigerator for up to 3-4 days.
– Freezing: If you’d like to store it for a longer period, portion it into individual servings, place them in airtight containers, and freeze for up to 2-3 months. When reheating, thaw frozen stew in the refrigerator overnight before reheating on the stove or in the microwave until heated through.
– Instant Pot Cowboy Stew: Start by cooking the bacon in the instant pot on the saute feature. Then remove it and cook the ground beef, onions, bell pepper, and garlic using the saute feature until browned. Add all the ingredients except for the cheese into the instant pot, then cover and secure the lid in place. Set the pressure release valve to seal, then cook on high pressure for 4 minutes. Do a quick release, then check the potatoes to make sure they are tender before serving.
– Slow Cooker Cowboy Stew: Cook the bacon in a large skillet on the stovetop over medium-high heat. Remove from the pan with a slotted spoon and discard most of the bacon grease. Add the ground beef, onions, bell pepper, and garlic to the pan and cook, breaking up the meat, until browned. Add everything else except for the cheese to a crock pot and cover with the lid. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the potatoes are tender before serving.

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