Recipe
Cowboy Stew with Sausage, Beef and Beans
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Serves
- 8
Ingredients
Method
Step 1: Heat the oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned on both sides, about 5 minutes. Lift it out with a slotted spoon into a bowl, leaving the fat behind.
Step 2: Lower the heat to medium. Add the peppers, onion and 1/2 teaspoon of the salt and cook, stirring often, until they start to soften, about 4 minutes.
Step 3: Push the vegetables to the sides and add the beef to the centre of the pot. Leave it alone for 3 minutes to brown, then break it up and cook until barely pink, about 2 minutes more.
Tip: If the beef releases a lot of fat, spoon off all but about 2 tablespoons.
Step 4: Stir in the chili powder, cumin, garlic and the remaining salt and cook for 1 minute, until fragrant. Add the tomatoes, broth and baked beans, scraping up any browned bits, and bring to a boil.
Step 5: Add the potatoes and the sausage. Lower the heat to medium-low and simmer uncovered, stirring every so often, for 30 to 35 minutes, until the potatoes are tender and the stew has thickened.
Step 6: Take the pot off the heat and stir in the corn. It will heat through in a couple of minutes. Taste for salt and serve topped with cheddar and scallions.
Tips
- Low-sodium broth matters here because the sausage, baked beans and canned tomatoes are all salty.
- For a thicker stew, mash a few potato cubes against the side of the pot before adding the corn.
Variations
- Use smoked chorizo instead of kielbasa for more heat.
- Swap the baked beans for pinto beans and add 1 tablespoon brown sugar if you prefer a less sweet stew.
Storage and make-ahead
Keeps in the fridge for up to 5 days. Freezes for up to 3 months, although the potatoes soften a little after thawing. Reheat on the stove with a splash of broth.
