(Crocktober 21) Cowboy Stew recipe for the Crockpot Slow Cooker

Published: Wed, 10/21/20

Crocktober 21, 2020

Happy Wednesday, Slow Cookerers!!

I hope your week is going well so far.

Things are good here -- we went to Costco over the weekend and Adam accidentally bought too many things.

Like 3 years worth of batteries.

and lightbulbs

and new pants.

(costco is something else -- you can get EVERYTHING there!!)

;-)

BUT it means that our pantry and garage shelves are now fully stocked -- and I'm a girl who really loves a fully stocked pantry.

;-)

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 day!

happy Slow Cooking!!

steph

Stephanie O'Dea

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