Texas Cowboy Stew
A hearty and flavorful stew featuring tender beef, smoky bacon, and a medley of vegetables simmered in a rich and zesty tomato-based broth. This cowboy-inspired stew is the perfect comfort food for chilly nights or gatherings around the campfire.
ingredients
- 1.5 lbs beef stew meat, cut into cubes
- 4 slices bacon, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 potatoes, diced
- 1 bell pepper, seeded and diced
- 1 can diced tomatoes (14.5 oz)
- 3 cups beef broth
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- 2 tbsp vegetable oil
- Fresh cilantro, for garnish
steps
- 1.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- 2.
Add the bacon and cook until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- 3.
In the same pot, add the beef stew meat and brown on all sides. Remove the beef and set aside.
- 4.
Lower the heat to medium and add the onion and garlic to the pot. Sauté until the onion becomes translucent.
- 5.
Add the carrots, potatoes, and bell pepper. Cook for 5 minutes, stirring occasionally.
- 6.
Return the cooked bacon and beef to the pot. Stir in the diced tomatoes, beef broth, chili powder, cumin, paprika, dried oregano, salt, and pepper.
- 7.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
- 8.
Serve the Texas Cowboy Stew hot, garnished with fresh cilantro.
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