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Cowboy stew is a perennial of the American Old West originating from Texas. This is a delicious and hearty stew that you can enjoy whether you're on the trail or at home.
Ingredients - 1 brown onion, chopped - 2 chillis, sliced - 6 slices bacon, thick cut - 250g keilbasa, kransky or other continental sausage, cut into 1/2 to 1 inch slices - 500g minced beef - 3 garlic cloves or equivalent - 3 tablespoons white flour - 1 tablespoon cummin - 1 tablespoon chilli powder - 1 teaspoon salt - 1 teaspoon black pepper - 500ml liquid chicken stock - 500g ranch-style or chili beans with liquid - 500g sweet corn, drained - 500g diced tomatoes - chopped parsley for garnish - optional: cornbread for the side
Instructions 1. In a heavy cast iron pot, cook the bacon over medium heat until it begins to crisp and brown (5 to 7 minutes). 2. Add the sausage and cook further until it begins to brown. 3. Add the beef, onions, chillis and garlic, and continue to cook until the beef begins to brown. 4. Add the flour, cummin, chilli power or flakes, fresh chillis, salt and pepper, and cook until the flour begins to crisp. 5. Add the chicken stock, beans, diced tomatoes and corn. Increase to a high heat until the stew begins to boil. 6. Reduce to a simmer, put the lid on, and cook for an hour. 7. Serve in a bowl with parsley garnish. Optionally pair with cornbread or some other good bread.
Servings Four
Storage Keep the soup in the fridge in an airtight container for up to 48 hours.