Texas Ranch Style Stew
Ground beef, smoked sausage, pinto beans, corn, potatoes, and tomatoes with green chiles simmered in one big pot.
Equipment
- 8 quart Dutch oven or stockpot
- Wooden spoon
- Ladle
Ingredients
Main Ingredients
- 1 ½ lb ground beef 90 percent lean
- 8 oz smoked sausage such as kielbasa, sliced into 1/2 inch pieces
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 medium baking potatoes peeled and diced
- 3 can no salt added diced tomatoes 14.5 oz each, drained
- 1 can diced tomatoes with green chiles 14.5 oz, with liquid
- 2 can pinto beans 15 oz each, drained and rinsed
- 1 can whole kernel corn 15.2 oz, drained
- 10 oz frozen mixed vegetables
- 2 tsp ground cumin
- 2 tsp chili powder
- ½ tsp black pepper
- 4 cup water
Instructions
Cooking
- Cook the beef. Brown the beef in a Dutch oven over medium heat for 8 to 10 minutes until 160 degrees F, then pour off all but 1 tablespoon of fat. Soften the aromatics. Cook the onion for 3 to 4 minutes, then the garlic for 30 seconds.
- Brown the sausage. Stir in the sausage and cook about 3 minutes.
- Load the pot. Add the potatoes, tomatoes, beans, corn, and mixed vegetables.
- Season. Stir in the cumin, chili powder, pepper, and water.
- Simmer. Bring to a boil, lower the heat, and simmer partly covered for 1 hour until the potatoes are tender.
- Adjust and serve. Taste, add pepper or a pinch of salt if needed, and serve hot.
Notes
Substitutions: Use turkey kielbasa or plain diced tomatoes for a milder stew.
Tips: Drain the beef and rinse the beans. Taste before adding any salt.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F. Freeze for up to 3 months.