facebook pixel code
Mailto Icon

Hearty Stew Weather

On a cold January evening, I’m not sure there is a more perfect dinner than a warm bowl of hearty stew. Bake up a recipe of biscuits or corn bread, and enjoy!

Hearty Stew Weather

Cyndi's Cowboy Stew

 

Recipe by Cyndi Mitchell, Kay Electric Cooperative member

 

Serves 6-8
Cyndi's Cowboy Stew

Ingredients

 

  • 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

 

Directions

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. 




Brunswick Stew

Serves 4-6
Brunswick Stew

Ingredients

 

  • 2 tablespoons butter
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper 
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon Worcestershire sauce 
  • 3 medium potatoes, peeled and diced (about 3 cups)
  • 1 1/2 cups frozen lima beans (or 15-ounce can)
  • 1 1/2 cups frozen corn kernels (or 15-ounce can)
  • 14-ounce can diced tomatoes, undrained
  • 3 cups chicken stock 
  • 1 cup barbecue sauce
  • 1 tablespoon brown sugar
  • 4 cups shredded pork and/or dark-meat chicken

 

Directions

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 salt, black pepper, and cayenne; stir and cook briefly. Add the Worcestershire sauce, potatoes, beans, corn and tomatoes; stir. Add the stock and mix well. Place a lid on the pot, bring to a boil, reduce the heat to a simmer and cook for about 15 minutes, until the potatoes are tender. Stir in the remaining ingredients. Simmer, uncovered, for 15 minutes more.