Cowboy Stew
Category Entrée
Cuisine American
Prep 10 mins
Cook 60 mins
Ready-in 70 mins
Yields 8-12 servings

Ingredients

5-6 slices center cut bacon, cut into ¼ inch pieces
2 pounds beef stew meat, cut into ½ inch pieces
1 large yellow onion, diced
2 stalks of celery, diced
1 green bell pepper, diced
1 tablespoon garlic, minced
2 redskin potatoes, diced
1-4 oz can green chilis
24oz Paisley Farm Southwest Bean Salad
¼ cup Budweiser Classic BBQ Sauce
2 teaspoons Worcestershire sauce
28 oz can diced tomatoes
2 cup vegetable stock
Cornbread, for serving

Instructions

  1. In a large soup pot, brown bacon and beef over medium heat. Add in onion, celery, bell pepper, garlic, potatoes and chilis. Cook until tender, about 8 minutes.
  2. Add in remaining ingredients and let simmer for about 40 minutes, or until meat is tender flavors have combined.
  3. Enjoy with cornbread!
  4. *Crockpot: brown meat and combine all ingredients in crockpot. Cook on high for 6 hours.
  5. * Instant Pot: brown meat and combine all ingredients in instant pot. Cook on high for 40 minutes.
Showing 2 comments
  • Mary Lyn
    Reply

    Can’t wait to try the Cowboy Stew. It looks like just my speed. A question – do you drain the liquid from the 24 oz Paisley Farm Southwest Bean Salad? Or does the liquid just add more flavor to the Stew.

    • Katie Smith
      Reply

      Hi Mary Lyn,
      Great question. We recommend draining the Southwest Bean Salad. Have you had a change to try it out?

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