Friday, January 19, 2024

Cowboy Stew

The cold weather has definitely set in, here in Ohio.  With cold weather, comes a hankering for soups and stews.  The recipe below isn't one of my normal recipes because I utilize a lot of canned and frozen items in this recipe, not fresh vegetables like most of my recipes.  With that being said, I still think that you will enjoy this dish.


  • 1 pound ground beef browned and drained.
  • 1 pound of smoked sausage sliced into bite sized pieces.
  • 2 cloves of garlic, minced
  • 1 small onion, diced
  • 2 cans of pinto beans (I use Serious Bean Company Sweet and Spicy Chipotle Pinto Beans)
  • 1 bag of frozen sweet corn
  • 2 cans of Rotel tomatoes and chilis
  • 1 bag of frozen mixed veggies
  • 4 cups of chicken stock or broth
  • 2 teaspoons of ground cumin
  • 2 teaspoons of chili powder
  • salt and pepper to taste.


  1.  Add browned ground beef, smoked sausage, garlic, onion, beans, corn, Rotel tomatoes, frozen veggies, chicken stock or broth, cumin, and chili powder to a large heavy bottom cooking pot.
  2. Bring to a simmer uncovered on high heat, then reduce heat to low and cover.  Simmer covered for an hour or two.  If you prefer a "thicker" stew use less broth or you can add baby potatoes, halved.  Cook until potatoes are fork tender if you use them.  I don't use potatoes as I try to keep my carbs a bit lower.
  3. Stir and add salt and pepper to taste.
  4. Spoon into a large bowl.  Serve with corn-bread, crusty bread or just enjoy it by itself.


If you really want to enjoy a drink with this dish, I recommend a full-bodied stout or porter.  If you are in East Central Ohio, a Big Debbie Stout from Lockport would work well with this dish.  Another good beer that pairs well with this meal is Station 2 Smoked Lager from Hoodletown Brewing here in Dover, Ohio. 






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