Crockpot Cowboy Stew

Cowboy stew is our farmhouse name for a simple, hearty meat-and-vegetable stew that’s easy to adapt to whatever you have on hand. Made with a mix of ground meats, canned vegetables, and beef broth, this crockpot stew is comforting, filling, and perfect for cold days. I like to serve it with a slice of cast iron cornbread on the side.

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Ingredients

• 1 (10 oz) can Rotel

• 1 (14.5 oz) can cut green beans, drained

• 1 (14.5 oz) can sliced potatoes, drained

• 1 (14.5 oz) can tomato and okra

• 1 (14.5 oz) can corn, drained

• 1 (14.5 oz) can sliced carrots, drained

• 2 (14.5 oz) cans diced tomatoes

• 32 oz beef broth

• 1 lb pork sausage

• 1 lb ground beef

• 1 cup chopped onion

• Salt, pepper, and garlic powder, to taste

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Tools from the Kitchen

• Cast iron skillet

• Crockpot

• Can opener

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Instructions

1. In a large cast iron skillet over medium heat, brown the pork sausage and ground beef until fully cooked.

2. Drain excess grease from the meat and set aside.

3. Add all canned vegetables, diced tomatoes, and chopped onion to the crockpot.

4. Add the cooked meat to the crockpot.

5. Pour in the beef broth and season with salt, pepper, and garlic powder to taste.

6. Stir until everything is well combined.

7. Cover and cook on HIGH for 3–4 hours or LOW for 6–8 hours, until heated through and flavors are well blended.

8. Serve hot with cast iron cornbread.

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Notes from My Kitchen

• Cowboy stew is very forgiving — swap meats, vegetables, or seasonings to suit your taste.

• This is a great clean-out-the-pantry meal, especially during cold weather.