COWBOY STEW

Ingredients

• 6 slices chopped bacon
• 1 pound ground beef
• 1 pound package sliced ​​kielbasa sausage or other smoked sausage
• 1 medium yellow onion, chopped
• 2 large carrots, peeled and chopped
• 3 garlic cloves, minced
• 2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 10-ounce cans Rotel tomatoes
• 2 15-ounce cans pinto beans, drained and rinsed
• 1 15-ounce can corn, drained, whole grains
• 2 cups low Sodium Beef Broth
• 4 medium Yukon gold potatoes, peeled and diced, see notes
• 3/4 cup frozen peas
• Kosher salt and freshly ground black pepper to taste
• Chopped fresh parsley or cilantro optional

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Instructions

Bacon over medium heat in one Cook large pot or heat pot until crispy.
Add the minced meat, brown it and break it up with a spatula as it cooks. When half browned, add the sliced ​​smoked sausage, onion and carrots. Continue cooking over medium-high heat until the ground beef is browned and the onions are soft.Reduce heat to low and add garlic, chili powder, cumin, and paprika. Cook for 1 minute while stirring.
Add Rotel tomatoes, pinto beans, corn, beef broth and potatoes.
Increase the heat and allow the mixture to simmer. Reduce heat and simmer until potatoes are tender.Add the frozen peas and continue cooking for 2-3 minutes. Season with kosher salt and freshly ground black pepper. Sprinkle with freshly chopped coriander or parsley if desired.

Notes

Kielbasa sausage works great in this recipe, but any smoked sausage works just as well. I often use smoked chicken sausage in this recipe.In a hurry? Replace the vegetables with a bag of frozen mixed vegetables.
Yukon Gold are my favorite potatoes for this recipe because they are slightly waxy and hold up a little better in soups and stews than Russet potatoes. An added advantage is that their skin is so thin that it does not need to be peeled. If you don’t have Rotel tomatoes, just use canned diced tomatoes and a small can of diced green chiles.There is a lot of flexibility with this recipe.
Frozen peas are already blanched, so cooking only takes a few minutes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the potatoes on the stove over low heat or in the microwave on reduced heat to prevent the potatoes from overcooking.
To freeze all or part of this soup, it is best to add the potatoes once they are reheated.In this case, simply remove the amount of soup to be frozen before adding the potatoes. If you want to reheat the soup, simply bring it to a boil and then bring it to a quick simmer. Add the potatoes and cook until tender. This will prevent the potatoes from becoming mushy.seo.com/parafraseo-premium

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