Cowboy Stew (Crockpot)

This smoky Cowboy Stew is slow-cooked perfection and pure comfort in every bite. Hearty, savory, and ready whenever suppertime comes around!

Author: Donna Elick

Servings:

Prep Time20

Cook Time4

Total Time4 20

Ingredients

4 slices thick-cut bacon chopped into bite-sized pieces
12 ounces beef kielbasa sliced into 1/4-inch thick rounds
1 pound lean ground beef I like 88%
1 large yellow onion diced
1 green bell pepper diced
3 cloves garlic minced (1 tablespoon)
3 tablespoons all-purpose flour
2 medium Russet potatoes peeled and diced into 1/2-inch cubes
2 cans 15-oz each fire-roasted diced tomatoes, undrained
1 can 15 ounces sweet corn, drained
1 can 15 ounces kidney beans, drained
1 can 15 ounces pinto beans, drained
1 12-ounce bag frozen mixed vegetables
4 cups beef stock
2 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon kosher salt or to taste
1 teaspoon fresh ground black pepper or to taste

Instructions

Cook the Bacon: In a large skillet over medium-high heat, cook 4 slices thick-cut bacon until crispy. Remove with a slotted spoon and set aside. Drain all but 1 tablespoon of the grease.
Brown the Kielbasa: Add 12 ounces beef kielbasa to the skillet in a single layer. Cook for 3 to 4 minutes, flipping once, until browned on both sides. Remove and set aside.
Cook the Ground Beef & Vegetables: Add 1 pound lean ground beef, 1 large yellow onion, 1 green bell pepper, and 3 cloves garlic to the skillet. Cook, stirring occasionally, until beef is browned and vegetables are tender.
Thicken the Mixture: Sprinkle the 3 tablespoons all-purpose flour over the beef mixture and stir well. Cook for 1 to 2 minutes, just until the raw flour taste is gone.
Assemble the Stew: Transfer the beef mixture, bacon, kielbasa, and all remaining ingredients to a 6-quart slow cooker. Stir to combine.
Cook: Cover and cook on high for 4 hours or low for 6 to 8 hours, until the potatoes are tender.
Serve: Ladle into bowls and serve warm!

Notes

Make-Ahead Tips: You can prep all the meat and veggie ingredients a day in advance. Store them in the fridge in separate containers until you’re ready to assemble and cook.

Freezing Tips: Let the stew cool completely. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating Tips: Reheat individual portions in the microwave or reheat larger batches on the stovetop over medium heat until hot.

Nutrition