…from the Perspectives’ KitchenHow you doin’? It’s the Big Game weekend, you’ve got a crowd coming over for a watch party and you need a big bowl of something good to serve. How ‘bout a big pot of Texas Cowboy Stew? Not those Cowboys, obviously, though they do know how make perfect all-weather, all-sport entree. Texas Cowboy Stew is a hearty, filling meal you’ll be gobbling down on all winter long. My classic stew recipe is made extra satisfying with the addition of both ground beef (80/20) and kielbasa sausage and also uses several canned goods for added convenience. It’s spiced with a blend of chili powder, cumin, and black pepper for savory heat. After all, what would a ‘cowboy’ recipe be without a swift kick in the ass? Texas Cowboy stew is a robust, old-fashioned campfire stew. It is traditionally a tomato-based medley of meat, beans and potatoes cooked in a large pot over an open fire. It’s the type of dish that was born out of necessity, but also one that provides ample comfort after a long day of sitting in a saddle or that favorite spot on the couch. Luckily, we live with modern kitchen comforts, so you can swap the campfire for an Instant Pot or a Crock-Pot. Chili and stew recipes are merely suggestions. You have a ratio of meats and vegetables, and you can make it your own using whatever you have on hand. Swap in leeks for onions, fresh or frozen corn for canned or ground turkey for beef. You can even top it with shredded cheese for extra richness. It's quick and easy to make on the stovetop but tastes best when simmered all day in a crockpot or slow cooker. Serve with cornbread and a simple green salad. Prep time: 25 minutes Cook time: 1 hour 15 minutes Yield: 8-10 servings Ingredients 2 pounds ground beef (80/20) 2 pounds kielbasa sausage, sliced into 1/2 inch pieces 1 cup chopped red onion 3 tablespoons chopped garlic 2 cups water 1 16-ounce bottle beer 2 (15.2 ounce) cans whole kernel corn, with liquid 2 (15 ounce) cans pinto beans, with liquid 2 (14.5 ounce) cans peeled and diced tomatoes, drained 1 (10-ounce) can Rotel diced tomatoes, with liquid 4 medium baking potatoes, peeled and diced 2 teaspoons ground cumin 2 teaspoons chili powder 1 tablespoon kosher salt 1 teaspoon ground black pepper 1 tablespoon all-purpose flour flat leaf parsley for garnish Directions
ChefSecret: You can make this dish faster in an Instant Pot or slower in a Crock Pot. Quip of the Day: Q. Why do cowboys always ride horses? A. Because they’re far too heavy to carry! ------------------------------------------- Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Entree #TexasCowboyStew #BigGameChili #Beef #Sausage #Beer #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024
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