Cowboy Stew Hearty One Pot (Printable Version)

Robust one-pot stew featuring smoky sausage, ground beef, beans, and tender potatoes with a spicy, savory broth.

# Ingredients:

→ Meats

01 - 150 g chopped thick-cut bacon
02 - 400 g lean ground beef (85% lean)
03 - 150 g smoked sausage, sliced

→ Vegetables and Legumes

04 - 1 medium white onion, chopped
05 - 3 cloves garlic, minced
06 - 600 g russet potatoes, peeled and cubed
07 - 400 g canned black beans, drained and rinsed
08 - 400 g canned red kidney beans, drained and rinsed
09 - 150 g corn (frozen or canned)
10 - 30 g fresh parsley, chopped (optional)

→ Canned Goods

11 - 400 g fire-roasted diced tomatoes with juices

→ Liquids

12 - 720 ml low-sodium beef broth

→ Spices and Seasonings

13 - 1 tbsp chili powder
14 - 1 tsp ground cumin
15 - 1 tsp smoked paprika (preferably Spanish)
16 - 1 tsp kosher salt
17 - 0.5 tsp freshly ground black pepper

# Steps:

01 - In a heavy-bottomed pot over medium-high heat, cook chopped bacon until crisp and browned. Remove bacon pieces to a paper towel-lined plate, reserving one tablespoon of bacon fat in the pot.
02 - Add chopped onion to the reserved bacon fat and cook for 4 minutes, stirring frequently until translucent. Stir in minced garlic and cook for 1 minute until aromatic.
03 - Add ground beef to the pot and break it into crumbles with a wooden spoon. Cook until no pink remains and beef is browned. Drain excess fat from the pot.
04 - Return cooked bacon to the pot along with sliced smoked sausage. Sprinkle chili powder, ground cumin, smoked paprika, kosher salt, and ground black pepper over the mixture. Stir to evenly coat all ingredients with spices.
05 - Pour in fire-roasted diced tomatoes with juices. Use a spoon to scrape and incorporate browned bits from the bottom of the pot to enrich the broth.
06 - Add cubed russet potatoes and pour in beef broth. Stir thoroughly to combine all ingredients.
07 - Bring to a boil, then reduce heat to maintain a gentle simmer uncovered. Cook for 25 minutes or until potatoes are fork-tender.
08 - Stir in rinsed black beans, red kidney beans, and corn. Heat for 5 minutes until thoroughly warmed and flavors meld.
09 - Remove from heat. Taste and adjust seasoning with additional salt or pepper as needed. Serve hot, garnished with chopped parsley if desired.

# Notes:

01 - Use russet potatoes for best texture retention; Yukon Gold or red potatoes are acceptable alternatives.
02 - Rinsing canned beans reduces excess sodium and starch.
03 - Leftovers improve in flavor overnight and can be stored refrigerated for up to 4 days or frozen for 2-3 months.

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