Texas Cowboy Stew Popular Recipes

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Texas Cowboy Stew

"Hearty, filling and guy-pleasing describes this stew. Link sausage, cumin, chilies, and chili powder is what offers this soup its Southwest taste. This dish is quick, smooth, and tastes exceptional whilst it simmers in a sluggish cooker or even at the stove all day. Bake a few Mexican cornbread, toss a simple inexperienced salad, and you've got a exquisite meal."

Ingredients :

2 pounds ground beef
2 (sixteen ounce) applications kielbasa sausage, sliced into 1/2 inch pieces
2 cloves garlic, chopped
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes, drained
4 medium baking potatoes, peeled and diced
2 (15 ounce) cans pinto beans, with liquid
2 (15.2 ounce) cans complete kernel corn, with liquid
1 (14.5 ounce) can diced tomatoes with inexperienced chile peppers, with liquid
1 (10 ounce) bundle frozen mixed veggies
four cups water
2 teaspoons floor cumin
2 teaspoons chili powder
salt and pepper to flavor

Instructions :

Prep : 30M	Cook : 10M	Ready in : 1H30M

Crumble the floor beef into a huge skillet over medium-high warmness. Add the sausage, garlic and onion; cook and stir until the beef is not crimson. Drain off grease, and switch the contents of the skillet to a large pot.
Pour the tomatoes into the pot with the beef, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, combined veggies and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low warmness for at least 1 hour. Stir from time to time. The longer this stew chefs, the higher it gets.

Notes :

Try using a Reynolds® sluggish cooker liner on your sluggish cooker for simpler cleanup.

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