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Hearty Cowboy Stew – Easy One-Pot Dinner Recipe
Jenna Parker

Hearty Cowboy Stew – Easy One-Pot Dinner Recipe

A rich, high-protein stew combining ground beef, halal-certified sausage, and vegetables. This one-pot meal offers smoky depth, sustained energy from beans, and zero pork or alcohol. Perfect for hearty dinners with minimal cleanup.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds lean ground beef
  • 12 ounces halal-certified beef or turkey sausage
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 bell peppers (red and green), diced
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 5 cups chicken broth (low-sodium)
  • 4 cups diced potatoes (or 3 cups cauliflower florets for keto)
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce (alcohol-free)
  • Salt and black pepper to taste
  • 2 green onions, sliced (optional garnish)

Method
 

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and brown, breaking into small pieces. Remove beef from the pot.
  2. Add sausage to the same pot and cook until browned. Remove and set aside with the beef.
  3. Reduce heat to medium and sauté onions, bell peppers, and garlic in the fatty residue for 5 minutes.
  4. Stir in spices (chili powder, cumin, smoked paprika) and cook for 2 minutes to bloom flavors.
  5. Return beef and sausage to the pot. Add chicken broth, potatoes, beans, tomato paste, and Worcestershire sauce. Bring to a boil.
  6. Reduce heat to low, cover, and simmer 30-40 minutes until vegetables are tender and flavors meld.
  7. Season with salt and pepper before serving. Garnish with green onions if desired.

Notes

Use halal-certified turkey or beef sausage for compliance. For keto, substitute potatoes with cauliflower. Store leftovers in airtight containers for 4-5 days in the fridge or freeze for 3 months. Serves 6-8.