Apr 1, 2009

Cowboy Stew

Cowboy Stew



This has been a family favorite since I was very young. It is simple and a crowd pleaser. Even my kids love it!
Leftovers taste even better the next day, and you can also freeze it then thaw and re-heat heat when you're ready to eat it.

1 - 1.5 lbs ground beef
1/2 large Onion, chopped
2 Cloves Garlic, chopped
1 can corn DO NOT DRAIN
1 can stewed tomatoes, cut up tomatoes with kitchen shears
1 can ranch style beans, also known as chili beans
2 Tbsp Chili Powder (this gives it flavor)
2 tsp cumin
1 tsp salt
pinch cayenne (can make it as spicy or mild as you like)
4-5 small potatoes, peeled and chunked
Fresh Pepper, 5 - 10 twists
3 -4 Cans of water

Directions:

In a heavy soup pot, cook ground beef until almost no pink remains; strain and rinse meat in a colander (this step can be omitted if using lean ground beef). Return meat to the soup pot. Add onions, and garlic and saute for 3-5 minutes or until onions and garlic are opaque. Add salt, chili powder, cumin, cayenne pepper, pepper, corn, beans, tomatoes, and 3 Cans of water.  Bring to a boil. Drop in potatoes and cook 10-20 minutes or until potatoes are fork tender but do not fall apart. When the potatoes are done, taste the stew and add more salt if needed.

Tip: Add salt before you boil the potatoes to give them more flavor, then you can add more salt to the soup since the potatoes will absorb the salt.

*If you are going to freeze it, do not overcook the potatoes because they will cook when you reheat the stew.

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Cowboy Stew

This is a family favorite I grew up eating. It ...

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