Cowboy Stew

it's like chili but stuffed with more flavor

I had a cowgirl cookie at a restaurant that I really liked which led me to dive into why it was named so. Then I discovered cowboy cookies which then led me to discover cowboy stew. I was so curious on how it would taste so I decided to make it! Cowboy stew is a hearty soup packed with meats and flavor. It consists of a lot of canned goods so it’s perfect to make anytime. It’s like a chili that’s been super beefed up.

I think the most interesting ingredient for this stew is the baked beans. I used Bush’s Grillin Beans because I heard that it’s generally less sweet than regular baked beans and intending to be more savory.

I also saw people mention how Rotel diced tomatoes and green chilies was their diced tomato of choice so I wanted to include it as well.

This recipe requires a large pot. The one I started with ended up being too small so I had to transfer everything midway cooking.

Ingredients

4 strips bacon, sliced into pieces
11 ounces Andouille sausage, cut into coins
1 pound ground beef, %fat to your preference
1 onion, diced
4 garlic cloves, diced
2 medium russet potatoes, cubed
22 ounces baked beans, I used Bush’s Grillin Beans
15 ounces canned corn, drained
20 ounces diced tomatoes and green chilies, I used Rotel
14.5 ounces diced tomatoes
2 cups stock/broth, your preference on beef, chicken, or vegetable
3 tablespoons flour
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt, add more to taste
Pepper
Parsley, optional

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Directions

1. Add 4 slices bacon to a large pot over medium heat. Cook until the bacon is crisp and releases it’s grease. You can use a paper towel to get rid of some grease if you prefer. Remove the bacon from the pot.

2. Add your 11 ounces Andouille sausage and cook until the sausage is seared. Remove the sausage from the pot.

3. Add the diced onion and 4 cloves diced garlic along with 1 teaspoon salt and pepper. Cook everything until the onion becomes translucent. Then add 1 pound ground beef. Break it apart and cook it until browned combining it with the onion. Once the meat has browned, add 3 tablespoons flour, 2 teaspoons chili powder, and 1 teaspoon cumin. Mix everything together.

4. Now add 22 ounces baked beans, 15 ounces drained corn, 20 ounces diced tomatoes & green chillies, 14.5 ounces diced tomatoes, 2 cubed russet potatoes, and 2 cups stock. Bring the heat to high and bring the soup to a boil. Once boiling, cover the pot with a lid and lower the heat to low. Simmer for an hour.

5. Once ready, sprinkly some chopped parsley on top and enjoy!