Hearty Stew Weather

Cyndi’s Cowboy Stew

Serves 6 to 8 By Recipe by Cyndi Mitchell, Kay Electric Cooperative member January 2022


  • 2 tablespoons butter
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon black pepper
  • 1 pound lean ground beef
  • 1 teaspoon kosher salt
  • 2 medium potatoes, peeled and diced
  • 1 package kielbasa sausage, sliced into thin rounds
  • 14-ounce can diced tomatoes, undrained
  • 10-ounce can diced tomatoes and green chilies, undrained
  • 15-ounce can black or pinto beans, drained and rinsed
  • 1 1/2 cups frozen corn kernels (or 15-ounce can, drained)
  • 2 cups frozen mixed vegetables (about 12 ounces)
  • 4 cups beef stock
Cyndi's Cowboy Stew


In a large pot or dutch oven, melt the butter over medium-low heat. Add the onion and garlic and cook until tender, about 5 minutes. Add the chili powder, cumin, and black pepper; stir and cook briefly. Increase the heat to medium high. Add the beef and cook, breaking into pieces, until browned. Season with the salt. Stir in the remaining ingredients. Place a lid on the pot, reduce heat to low and simmer for 1 hour.

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