Anti Inflammatory Classic Cowboy Stew

Total time1 hr

Prep time15 min

Cook time45 min

4.5

(6)

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Ingredients

6 servings

1 lb ground beef (80/20)
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 tip
Use 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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