Fructose Free 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
Ingredient note
Tomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
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
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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