Our Reader’s Review: “This cowboy stew is a cross between chili and stew. It is wonderful on cold days and is a very hearty meal. I recommend that you don’t skip the beans, they really make the recipe.”
Canned Cowboy Stew is a special delicacy with a taste you won’t be able to forget anytime soon. With all the tomatoes, beans, onions and other vegetables, Canned Cowboy Stew has a hearty taste, and it provides a healthy contribution to the diet. The rich taste of all these vegetables is delicately yet boldly balanced with that of the brown beef and onion drain to give a mouthwatering, satisfying meal that will have your taste buds screaming for joy.
It is very simple to make this dish, and all the ingredients can be picked up at the nearest grocery store or supermarket to you, after all “canned” is in the name. It doesn’t take a lot of effort or so much time to make it as well.
However, do not be deceived by the canned parts of it. The Cowboy Canned Stew is very nutritious. Weight watchers will be interested to know that each eight-serving recipe provides a total of about 298.6 calories, with 16.7g of proteins and 487.2 mg of Potassium among other nutrients.
We recommend it for families as well as individuals because of just how wholesome and easy to put together the dish is.
EQUIPMENT:
What you’ll need to make the Canned Cowboy Stew equipment-wise, is a whole lot of the normal requirement of clean spoons and bowls you use to cook to about any meal. Well, that and these three essential items:
A skillet
A crockpot
A Dutch oven
You don’t actually need both the crockpot and the Dutch oven. Either one will do.
INGREDIENTS :
1 can of stewed tomatoes
1 can of beans
2 cans of potatoes
1 can of corn
1 can of green beans
1 tspn of chili powder
1 tspn of sugar
Salt and pepper to taste
1 to 11/2 lbs ground beef
1 med onion chopped
( I threw in some cabbage; this is optional )
Brown beef and onion drain
One of the most easily noted things about the ingredients is that lots of them happened to be canned. Now, this takes away the responsibility of having to visit a farmers’ market and making sure all the vegetables are fresh, but you do have to check that that cans are in great shape. Bloated cans are not a great idea health-wise, so avoid them studiously and, of course, for goodness’ sakes, check the expiry dates!
Another thing to note is that this recipe is only good for about eight servings or less, depending on the appetite of each person to be served. So, if you plan on cooking for more, you’ll have to adjust the recipe accordingly. That’s easy to do but things can get tricky. Don’t fret, we’re here for you.
Feel free to consult with us in the comment area about how you can adjust the recipe to accommodate more numbers of servings and we’ll gladly get back to you on that.
DIRECTIONS :
The first thing we like to recommend when it comes to putting a dish together is a clear cooking area. So, get started by getting rid of any clutter, free up your counter space and then assemble all the ingredients for your Canned Cowboy Stew.
Set out your equipment, prepare all the ingredients inside clean bowls in the required quantities, and take in a deep breath.
Let’s get started!
The very first thing to do when you want to cook the Canned Cowbody Stew is to prepare the brown beef and onion drain.
This is done by emptying the 1 to 11/2 lbs ground beef into the skillet which has already been set out. Before this, you should probably rinse out the ground beef under flowing water first to ensure hygiene. Then, once the ground beef is in the skillet, chop onions into it (Brown beef and onion drain, remember) and brown over medium heat until the ground beef is no longer pink. As soon as it is sufficiently brown (not charred, please!), drain off any excess grease and set the brown beef and onion drain aside.
Drain all cans except tomatoes and place in crockpot or Dutch oven.
(We don’t mean that you should hold off on the tomatoes, what we’re saying is essence is that canned beans, canned corn, canned potatoes and canned green beans need to be drained because of the liquid/water that is already inside the can. We don’t need that liquid/water. However, canned stewed tomatoes do not need to be drained before adding it to the crockpot or Dutch oven).
Add chili powder (to taste), sugar, salt (to taste) and 3 CUPS OF WATER. Stir the crockpot to mix the ingredients.
You can choose to add in the cabbage and more chopped onions at this point, or – if you like to chew these things while they are somewhat crunchy – you can choose to hold off on adding them for about thirty minutes or so.
Simmer on low heat for 2 to 3 hours, making sure to check up on it to avoid burning as well as to turn it at least once to mix in the flavor.
(The fascinating part of this recipe is that the more you leave it to stew, the better it tastes. Some people have even been known to leave it simmering for about 2-3 days!)
Serve, dig in and enjoy!
(The Canned Cowboy Stew is best served with bread; white bread, garlic bread and so many others. Had to fix corn bread to go with it. Cause there was a special request for it!!)
You can look up the recipe for the corn bread – or any other type of bread – on this blogsite or, if you can’t find it, put in a request in the comment section.