Description
Bold, rustic, and made for comfort, this Crockpot Texas Cowboy Stew is packed with ground beef, kielbasa, hearty potatoes, beans, and veggies simmered low and slow in a savory tomato broth. Perfect for chilly nights or feeding a hungry crowd.
Ingredients
Units
Scale
- 1.5 lbs ground beef
- 1 lb kielbasa sausage, sliced
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 3 large gold potatoes, peeled and diced
- 2 (15 oz) cans pinto beans, rinsed and drained
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can diced tomatoes, undrained
- 1 (14 oz) can Rotel (tomatoes with green chilies), undrained
- 1 (10 oz) bag frozen mixed vegetables
- 2 cups beef broth
- 2 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tsp chopped fresh parsley, for garnish
Instructions
- In a skillet over medium-high heat, cook the ground beef until browned. Add diced onions and garlic, cook for 2 minutes, then drain excess grease.
- Transfer beef mixture to the crockpot. Add kielbasa, potatoes, beans, corn, diced tomatoes, Rotel, frozen vegetables, beef broth, brown sugar, and seasonings.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until potatoes and vegetables are tender.
- Stir well, taste, and adjust seasoning. Garnish with fresh parsley and serve hot.
Notes
Store in airtight containers in the fridge for up to 4 days or freeze for up to 3 months. Reheat on stovetop or in microwave, adding broth or water if too thick. Substitute beans or veggies as needed, and adjust spice by choosing mild or hot Rotel.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 7g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg
