Cowboy Stew



  • 4 slices bacon, chopped
  • 1 package of smoked polish sausage, cut into ½ inch slices
  • 1 ½ pounds ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons all -purpose flour
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 (14.5-ounce) can petite diced tomatoes, with liquid
  • 2 (16 ounce) cans baked beans, with liquid
  • 1 (7-ounce) can chopped green chilies, with liquid
  • 1 (15-ounce) can sweet corn, with liquid
  • 2 medium russet potatoes, peeled and cut into ½ inch cubes
  • 1 cup water
  • 2 tablespoons parsley, chopped


  • Cook bacon until brown and crispy in a large pot. Using a slotted spoon, transfer bacon to a plate lined with paper towel to drain.
  • Add the sausage to pot drippings and brown on both sides, adjusting heat as needed so fond (brown bits on the bottom of the pot) does not burn
  • Remove to the plate with bacon; set aside.
  • Add beef, onion, and garlic to the pot and brown until the beef is no longer pink.
  • Sprinkle flour, salt, pepper, and chili powder over beef.
  • Stir and cook for 1 minute.
  • Add diced tomatoes, baked beans, green chilies, sweet corn, potatoes, bacon, sausage, and water.
  • Bring to a boil then immediately reduce heat and simmer, covered, for 1 hour, stirring occasionally.
  • Add additional water if stew is too thick.