This easy cowboy stew recipe is hearty and filling with kielbasa sausage, cumin, chiles, and chili powder for some Southwest appeal. It's quick and easy to make on the stovetop but tastes best when simmered all day in a crockpot. Serve with cornbread and a simple green salad.
Ingredients
- ground beef: 2 pound
- kielbasa sausage, sliced into 1/2 inch pieces: 2 pound
- medium onion: 1 piece (chopped)
- garlic: 2 clove (chopped)
- water: 4 cups
- whole kernel corn, with liquid: 2 cans (15.2 ounce cans)
- pinto beans, with liquid: 2 cans (15 ounce cans)
- tomatoes: 2 cans (14.5 ounce cans, drained, peeled and diced)
- tomatoes with green Chili peppers, with liquid: 1 can (14.5 ounce can, diced)
- frozen mixed vegetables: 1 pack (10 ounce pack)
- medium baking potatoes: 4 piece (diced)
- ground cumin: 2 tsp
- chili powder: 2 tsp
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Cook ground beef in a large skillet over medium-high heat until crumbly but not yet cooked through, about 5 minutes. Add sausage, onion, and garlic; cook and stir until meat is no longer pink and onion is translucent, 5 to 7 minutes. Drain grease. Dotdash Meredith Food Studios
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Transfer beef and sausage mixture to a large pot over medium-low heat. Add water, corn, pinto beans, diced tomatoes, diced tomatoes with chile peppers, and mixed vegetables. Stir in potatoes, cumin, chili powder, salt, and pepper. Dotdash Meredith Food Studios
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Cover and simmer, stirring occasionally, for a minimum of 1 hour; the longer it cooks, the better it gets. Dotdash Meredith Food Studios
