Cowboy Stew II

Cowboy Stew II

23 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    50 m
  • Ready In

    55 m
FTROOP1965
Recipe by  FTROOP1965

“I learned this recipe in the Boy Scouts and it is the perfect recipe for guys living on their own. It's quick and easy and very difficult to mess up. If you have a slow cooker, let it stew for a day or so. You'll be ready to go out and herd cattle after eating this! Serve with large pieces of crusty white bread.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Brown the ground beef in a skillet over medium heat until no longer pink. Drain off any excess grease.
  2. In a stock pot or Dutch oven, combine the ground beef, tomatoes, corn, green beans, red beans, and onion. Season with oregano, cayenne pepper, and salt and pepper to taste. Cover and simmer for at least 50 minutes over medium to low heat. The longer it cooks, the better it gets!

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Reviews (23)

Rate This Recipe
Shelley W
10

Shelley W

I'm surprised to admit that this is pretty good! I hardly ever cook from cans and was a little weary about the ingredients in this stew, but after cooking in the crock-pot for over two days the flavors really blended together to make one hearty and healthy stew! I added LOTS of crushed red pepper to spice it up a bit.

BOSSCHEF
9

BOSSCHEF

My 12 year old son was the cook for his Boy Scout campout, and he took along all ingredients, except for the onion. He got rave reviews from the other boys as well as the adults, and there was enough to feed another starving patrol. Another hit on the campout was the dessert,campfire banana splits cooked in foil with chocolate chips stuffed in(from this website).

JuiceMom
8

JuiceMom

This recipe is definately a 5 star recipe for ease and versatility. I often saute ground beef and just freeze it for future use. With the beef presauteed this would be a VERY quick easy meal. Seems like a cross between baked beans and chili. You can add or omit as you see fit. I sauteed the ground beef with garlic, onion, coriander, cumin, chopped carrots and chipotle peppers. Then threw in the beans, tomatoes, and corn. I also added a can mild chilis. I served it over brown rice, but it would be good over potatoes too (maybe cowboy mashed potatoes from this site).

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 299 cal
  • 15%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 39.2 g
  • 13%
  • Protein
  • 16.7 g
  • 33%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 1090 mg
  • 44%

Based on a 2,000 calorie diet

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