Cowboy Stew recipe for the Crockpot Slow Cooker

Published: Mon, 07/16/18

July 16, 2018

Happy Monday, Slow Cookerers!!

I hope you enjoyed your weekend.

Things are going well here -- the lazy days of summer have definitely hit the O'Dea household and I'm so glad that I'm remembering to plug the crockpot in before lunch time because I'm pretty much useless after 3 pm ---

I just want to stay outside and soak up as much goofing around time with the kids that I can.

It's fun -- but it also means that things that I "used to do" like

grocery shop

laundry

clean bathtubs

etc

hasn't been happening.

;-)

It's a good thing the pantry is fully stocked!!

I've got a fun tangy stew recipe for you today that uses pantry staples, and some pantry items that you might not have tried before:

canned potatoes and Ranch Beans.

Canned potatoes are exactly what you imagine them to be --- little white peeled potatoes -- my kids say they look like Dinosaur Eggs.

If you'd prefer to use fresh potatoes, you most certainly can, but they might disintegrate a bit on you.

Cowboy Stew

serves 8

The Ingredients.

1 pound browned hamburger (can use turkey)

2 cloves chopped garlic

1 can tomato sauce

1 can diced Italian seasoned tomatoes

1 can corn, drained

2 cans whole baby potatoes, drained (unless you can find a great big can of potatoes)

1 can tomatoes with green chilies (rotel)

1 can Ranch Style beans (with the baked beans in the grocery store) (or see recipe below)

1 cup water

--sliced jalapeño peppers for garnish (optional)

The Directions.

This makes a lot. Make sure that your crockpot is at least 5qts.

Brown the hamburger with the chopped garlic cloves on the stove top.

Drain the fat. Let sit in the pan for a bit to cool.

Open all of your cans.

Drain the corn and the potatoes, but add the rest of the can's liquid to the crockpot.

After adding all of the can contents, add the browned meat and a cup of water.

Stir with a spoon to mix a bit.

Cover and cook on low for 8-10 hours, or on high for 4-5.

Soup and stew tastes better the longer you cook it, so opt for the longer cooking time if you can.

Garnish with sliced jalapeno peppers, if desired.

Recycle your cans!

Can't Find Ranch Beans at your grocery store? No Problem!!
simply mix together:

1 (15-ounce) can pinto beans (plus the goop!)

1/2 teaspoon brown sugar

1/2 teaspoon vinegar (white or apple cider)

1/2 teaspoon paprika

1/2 teaspoon cumin

The Verdict.

I had never before bought canned potatoes, or the Ranch Beans, which intrigued me about this recipe.

I really liked the flavor of this stew. It reminded me of taco soup, but the flavors were more subtle.

I liked the texture of the broth vs. the chunky ingredients.

The kids picked out what they wanted, and didn't complain.

They really liked the beans, and thought the floating potatoes (dinosaur eggs!!) were cool. We will have this for lunch for quite a few days.

Adam and I both wanted a sliced jalapeño in each bite---they gave a really nice tangy spice to the meal.

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Have a happy Monday!

happy Slow Cooking!!

steph