Alpha Gal Friendly Classic Cowboy Stew
Total time1 hr
Prep time15 min
Cook time45 min
4.5(6)
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Learn more →Ingredients
6 servings
- 1 lb ground beef (80/20)
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - 12 oz smoked beef sausage or kielbasa, sliced into ¼-inch rounds
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 lb yukon gold potatoes, cut into ¾-inch cubes
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 2 cups beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 2 tbsp tomato paste
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ¼ tsp cayenne pepper (optional)
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Tilt the pot and spoon off all but about 1 tablespoon of the rendered fat.
- 2
Add the sliced sausage to the pot and cook, stirring occasionally, until the rounds are lightly browned at the edges, about 3 minutes.
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