Texas Cowboy Stew

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Texas Cowboy Stew is a tasty meal that’s perfect for big families. This hearty dish is packed with meat, veggies, and beans. You can make this yummy stew in just 1 hour and 30 minutes, including prep time.

The recipe makes 16 servings, so there’s plenty to go around. It’s easy to make too – you just need to brown some beef and sausage, then add in lots of canned goods and spices. Let it all simmer together, and you’ll have a filling dinner that everyone will love.

Exact Ingredients List

Here’s what you need to make this tasty Texas cowboy stew:

• 2 pounds ground beef
• 2 (16 ounce) packs Kielbasa, cut into 1/2 inch slices
• 2 cloves garlic, chopped
• 1 onion, chopped
• 2 (14.5 ounce) cans peeled and diced tomatoes, drained
• 4 medium potatoes, peeled and diced
• 2 (15 ounce) cans pinto beans, undrained
• 2 (15.2 ounce) cans whole kernel corn, undrained

You’ll also need:

• 1 (15.5 ounce) can diced tomatoes with green chile peppers, undrained
• 1 (10 ounce) pack frozen mixed vegetables
• 4 cups water
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• Salt and pepper, to taste

This recipe makes 16 servings, perfect for a big family meal or gathering. It takes about 30 minutes to prep and an hour to cook. Each serving has around 369 calories.

Remember to have a large skillet and a big pot (7-8 quart) ready for cooking. With these ingredients, you’ll create a hearty, flavorful stew that’s sure to satisfy even the biggest appetites!

Instructions

Start by heating up a large skillet over medium-high heat. Crumble 2 pounds of ground beef into the skillet. Add sliced kielbasa, chopped garlic, and diced onion. Cook this mix for about 5 minutes, stirring often. The beef should no longer be pink when done.

Drain the extra grease from the skillet. Then, move all the cooked meat and veggies to a big pot. This pot should hold 7-8 quarts.

Next, add the canned goods to your pot. Pour in drained diced tomatoes, undrained pinto beans, and corn. Don’t forget the diced tomatoes with green chiles too. Toss in the diced potatoes and frozen mixed veggies.

Add 4 cups of water to the pot. Now it’s time for spices! Sprinkle in cumin, chili powder, salt, and pepper. Give everything a good stir to mix it all up.

Cover the pot with a lid and turn the heat down to medium-low. Let your stew simmer for at least an hour. Remember to stir it now and then. This helps blend all the yummy flavors together.

After an hour, your Texas cowboy stew is ready to eat! Dish it up and enjoy your hearty meal.

Possible Substitutes List

You can easily swap ingredients in this Texas Cowboy Stew to suit your taste or what’s in your pantry. Here are some ideas:

• Ground beef: Try ground turkey or chicken for a leaner option.
• Kielbasa: Swap with smoked sausage, chorizo, or even hot dogs.
• Potatoes: Sweet potatoes or butternut squash work great too.
• Pinto beans: Use black beans, kidney beans, or navy beans instead.

For the veggies, feel free to mix it up:

• Frozen mixed veggies: Use fresh veggies like carrots, celery, and peas.
• Canned corn: Frozen corn or fresh corn off the cob are tasty alternatives.

Don’t have cumin or chili powder? Try these spices:

• Paprika
• Oregano
• Garlic powder
• Onion powder

You can also add a kick with hot sauce or red pepper flakes. Remember, cooking is all about making it your own. Have fun and experiment with flavors you love!

How To Make It Diabetes-Friendly

You can tweak this tasty Texas cowboy stew to make it more diabetes-friendly. Start by using lean ground beef or turkey instead of regular ground beef. This cuts down on fat and calories.

Next, swap out the potatoes for a low-carb veggie like cauliflower. Cauliflower has a similar texture but fewer carbs. You can also use half the amount of corn to lower the carb count.

Try these easy swaps:

• Use 1 can of pinto beans instead of 2
• Add more non-starchy veggies like zucchini or bell peppers
• Pick low-sodium canned goods when possible

To boost fiber, keep the bean and veggie skins on. This helps slow down sugar absorption. You can also add some chopped kale or spinach for extra nutrients without many carbs.

When cooking, use less oil to keep the calorie count down. Drain and rinse canned beans to remove extra sodium. These small changes can make a big difference!

Remember to watch your portion sizes. Even with these tweaks, the stew is still hearty. Pair a small bowl with a side salad for a balanced meal.

Tips, Tricks & Storing

You can make this stew your own by tweaking the ingredients. Try adding diced bell peppers or celery for extra crunch. If you like it spicy, toss in some jalapeños or a dash of hot sauce.

For a time-saving trick, chop all your veggies the night before. Store them in the fridge in airtight containers. This way, you’ll be ready to cook in no time!

Got leftovers? No problem! Let the stew cool down, then pop it in the fridge. It’ll stay good for 3-4 days. When you’re ready to eat, just reheat it on the stove or in the microwave.

Want to save it for later? Freeze your stew in portion-sized containers. It’ll keep for up to 3 months. To reheat, thaw it overnight in the fridge, then warm it up on the stove.

Here’s a neat trick: this stew tastes even better the next day! The flavors have more time to mix and mingle. So don’t be afraid to make a big batch.

Remember to stir the stew every now and then while it’s cooking. This helps all the flavors blend together nicely.