Crockpot Cowboy Stew

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Crockpot Cowboy Stew

Author Catherine's Plates

Ingredients

  • 2 lbs ground beef
  • 1 TBS cooking oil
  • 1 onion chopped
  • 1/2 tsp ground cumin
  • 1 tsp chili powder
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic minced
  • 3 TBS all purpose flour
  • 1 lb smoked sausage link cut into rounds
  • 4-5 potatoes, peeled and cut into bite size pieces
  • 14 oz baked beans
  • 1 (10 oz) can diced tomatoes (or rotel tomatoes)
  • 1 (4 oz) can diced green chilis (or rotel tomatoes)
  • 1/2 - 1 cup corn (frozen or canned)
  • 2 TBS dried parsley
  • 2 cups beef broth

Instructions

  • Brown up ground beef and onion over medium high heat in a large skillet. Drain grease.
  • Add cumin, ground chili, black pepper, salt, garlic and flour. Turn off burner, stir to combine and place meat mixture into bottom of crockpot. (I use a 6 quart)
  • Add in sausage rounds, potatoes, baked beans, diced tomatoes, diced green chilis (or 1 can or rotel tomatoes), corn, parsley and beef broth. Mix well to combine.
  • Place lid on crockpot. Cook on low for 6-8 hours or on high for 4-6 hours. Monitor liquid level if you want it more soupy. This will make a nice thick stew liquid level.


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