Prep: 30 mins | Cook: 1 hr | Total: 1 hr 30 mins | Servings: 10 | Yield: 10 servings
This is one of those dishes that I make during the weekends. I make sure to simmer it almost all day because it gets better that way. Quick, easy, and super delicious! The most requested dish when everyone is around. This Texas Cowboy Stew has everything – meat, veggies, and it tastes amazing! Nothing beats a healthy meal to serve to your whole family. My mom always made this for us when we were younger and now I am making this for my family, too. This dish has been my family’s favorite for as long as I can remember.
2 pounds ground beef
2 (16 ounce) packages kielbasa sausage, sliced into 1/2 inch pieces
2 cloves garlic, chopped
1 onion, chopped
2 (14.5 ounces) cans peeled and diced tomatoes, drained
4 medium baking potatoes, peeled and diced
2 (15 ounces) cans pinto beans, with liquid
2 (15.2 ounce) cans whole kernel corn, with liquid
1 (14.5 ounces) can diced tomatoes with green chile peppers, with liquid
1 (10 ounces) package frozen mixed vegetables
4 cups of water
2 teaspoons ground cumin
2 teaspoons chili powder
1 pinch salt and pepper to taste
Step 1: In a large skillet, crumble the ground beef and cook over medium-high heat. Sautee the sausage, garlic, and onion. Continue cooking until the meat is no longer pink. Then, drain off any excess grease before transferring to a large pot.
Step 2: Add the tomatoes into the pot and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables, and water.
Step 3: Season the beef with cumin, chili powder, salt, and pepper.
Step 4: Simmer over medium-low heat, covered, for about an hour, stirring occasionally.
Step 5: The longer you cook the stew, the better it gets. Serve accordingly. Enjoy!
Per Serving: 676.7 calories; protein 35.3g 71% DV; carbohydrates 52.2g 17% DV; fat 37.1g 57% DV; cholesterol 115mg 38% DV; sodium 1620.2mg 65% DV