Your family will all enjoy a bowlful of this Cowboy Stew recipe. It’s a warm and hearty meal that tastes absolutely wonderful!
Enjoy this tasty recipe for Cowboy Stew! It’s such a fulfilling, flavorful meal that will keep you coming back for more because of its incredible taste!
Enjoy the flavorful taste of this homemade stew made with ingredients like smoked sausage and ground beef. It’s a hearty, home-cooked meal that you can enjoy for lunch or dinner. It’s sure to keep you full until your next meal!
Cowboy Stew Recipe
Would you like to make a warm, delicious meal? If so, try this comfort food recipe. Cowboy Stew is an impressive meal full of flavor because of the many ingredients added to it to give it such a unique taste. You can even customize this meal to your liking, making a mild or spicy version of it, whichever you prefer.
Why You’ll Love This Recipe for Cowboy Stew
It’s such a flavorful comfort food. It’s the kind of meal that makes you feel good when you’re eating it.
It contains tasty ingredients that pair together quite well, such as onion, garlic, smoked sausage, and ground beef, to name a few.
You can make all kinds of versions of this dish, including a spicy version if you want a meal that packs the heat.
Ingredients Needed for the Stew
If you want to make this impressive meal for the family, be sure to have the following ingredients ready to use:
Ground Beef – Choose between 80/20 or 90/10 ground beef for this recipe.
Bacon – Use a bit of bacon to add a slightly smoky flavor to this stew.
Smoked Sausage – Grab sausage links and chop them into pieces.
Onion – Dice your onion into small pieces. You can use any kind you’d like.
Rotel – Choose between hot or mild Rotel for the stew.
Potatoes – Don’t forget the potatoes. Yukon potatoes are a great choice!
Beef Broth – Use the broth as the base for your stew!
The other ingredients needed include garlic, pinto beans, whole kernel corn, chili powder, smoked paprika, cumin, salt, pepper, and a touch of cilantro.
Are there different stew types?
Yes! Some of the different stew types include chicken, beef, and even pork stew. In this recipe, you’re preparing a version with different types of meat, including ground beef and smoked sausage.
What type of bacon do I need?
Use any bacon you personally prefer. It doesn’t matter the brand or flavor. It’s all about using what you like to add a fresh, smoky taste to your stew.
Will I need fresh garlic in this stew?
Fresh minced garlic is great to add to this Cowboy Stew for the added flavor it brings to the dish. However, you can use jarred minced garlic if that is what you already have at home. It will still work great in this stew.
Can I use an alternative for ground beef?
Yes! If you don’t want to use ground beef, there are other options, including ground turkey, ground pork, and ground chicken.
This is one of the best and most filling meals you can make for your family! it has so much incredible flavor and each bite leaves you wanting more!
Can I add more veggies to the stew?
Absolutely! If you want to pack this dish with added veggies, you can toss in some frozen peas and carrots that will go great with the meat, corn, and beans.
If you don’t have pinto beans, you can use small pink kidney beans as a replacement in this recipe.
When you don’t have a lot of time available, you can always prepare this stew in the slow cooker. If you’re going to do that, you’ll need to cook the meats accordingly beforehand and then combine all ingredients in the slow cooker, allowing everything to blend together for five hours on the high setting or eight hours on the low setting.
Make sure that you’re not draining the liquid of your corn when adding it to this dish. Dump the can in its entirety into the pot with the rest of the ingredients because the corn juice adds more flavor to this stew.
What to Serve with the Stew
You can serve this stew with a side of fresh-baked cornbread. Prepare a loaf of it or make cornbread muffins and serve it on the side of the stew, dipping it into the liquid for added flavor! If you don’t like cornbread, you can serve the stew with slices of crusty French bread.
My Tip: My all time favorite things to serve this amazing stew is with cornbread or cornbread muffins- even biscuits or garlic bread would be amazing.
For most types of stew, it takes time to develop great flavor. Stew uses collagen-rich, tough cuts of meat, which need at least two hours to break down. If you try to rush it and boil the stew, the muscle fibers will shrink and become tough. So give yourself a few hours to let it do its thing.
I almost always add some beef bouillon crystals to my stew, it helps oomph (yes, a technical term) the beefiness of the stock. Sometimes also use a few shots of worcestershire sauce or soy sauce - both will also add some oomph to the flavor.
The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.
Cowboy Stew Recipe. An easy hearty stew with bacon, ground beef, smoked sausage, onions, carrots, garlic, tomatoes, corn, and potatoes in a perfectly seasoned broth with chili powder, cumin, and smoked paprika.
But the liquid itself should not be thick in the same way that gravy is thick. So skip the roux, and don't bother dusting the meat with flour or cornstarch before browning, either, as some recipes will suggest. That will just interfere with getting a good sear on the meat, and gum up the stew with unneeded starch.
Vinegar can add depth of flavour to soups, sauces, and stews. Especially great for tomato-based recipes, you can add a couple of tablespoons of vinegar towards the end of the cooking process to amplify the flavours of your other ingredients.
Add the wine and tomato paste to the onions and other aromatics in a pan before slow cooking. Plus, this helps to really deglaze any fond that's left. This ingredient is one that your mum and nan would probably use in their stews. It adds a bit of tang, sweetness and savoury spices that give an extra punch of flavour.
It is a tough muscular meat. Longer cooking time at a lower temperature, especially in liquid can make it tender. Longer cooking time + low heat = tender meat. Pat the meat dry and brown it in the kettle you'll be using before adding the other ingredients to start the slow cooking.
The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.
What emerged was beef that dissolved into a dry, pulpy mass in your mouth as soon as your jaw moved. The flavor was there, all right, but the beef was totally destroyed (along with my mom's dreams of stew, and my ego). Turns out you definitely can overcook beef stew.
Canned beans with liquid - Such as great northern beans or pinto beans. The liquid is important because it helps thicken the soup. Medium potatoes - I use russets for the starch they add to the soup, but red potatoes and Yukon golds also work. Seasoning - creole seasoning, salt, and black pepper.
It wasn't cooked long and slow enough. That's simple, as stewing beef, like any beef cooked low and slow take hours to get it done right. Depending on the meat, I try to stick to the cooking time in a recipe as the meat cubes are MUCH smaller than say, a roast.
Vegetables: small chopped carrots, celery, and onion or shallot practically melt into the sauce. Mushrooms: button mushrooms are a nod to the quartered mushrooms many classic beef stew recipes call for, but are thinly sliced instead of being left in bigger pieces. Garlic: minced garlic brings lots of cozy flavor.
Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil. This will cook out the flour taste and allow the starch to swell.
Stewing is like braising, with a few important differences: First, stewing is done with small cuts of meat instead of large ones. Second, in stewing, the meat is fully immersed in liquid (in braising, it's partially covered). Choose virtually any meat for your stew - lamb, rabbit, beef, or pork.
Introduction: My name is Dean Jakubowski Ret, I am a enthusiastic, friendly, homely, handsome, zealous, brainy, elegant person who loves writing and wants to share my knowledge and understanding with you.
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