Cooking Lesson #728: Texas Cowboy Stew

…from the Perspectives’ Kitchen

How 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

1. Cook the ground beef in a large skillet (or Dutch oven) over medium-high heat until crumbly but not totally cooked through; about 5 minutes.
2. Add the sausage, onion and garlic; cook and stir until meat is no longer pink and onions are translucent; 5 to 7 minutes.
3. Drain the excess fat.
4. Transfer the beef and sausage mixture to a large pot over medium-low heat.
5. Add the water, beer, corn, pinto beans, and drained diced tomatoes.
6. Stir in the potatoes, cumin, chili powder, salt, pepper and flour.
7. Cover and simmer, stirring the mixture occasionally, for a minimum of 1 hour, 15 minutes; the longer it cooks, the better and thicker it gets.

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!
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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.
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