Cowboy Steak N Veggie Stew Recipes

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COWBOY STEW



Cowboy Stew image

I made up this dish back in the early 1970s when I was down to very little food in the house. Since it's combination of barbecue sauce, hamburger, hot dogs and beans, this one-skillet meal makes both children and adults happy.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 11 servings.

Number Of Ingredients 5

2 pounds ground beef
4 cans (16 ounces each) baked beans
8 hot dogs, sliced
1/2 cup barbecue sauce
1/2 cup grated Parmesan cheese

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until flavors are blended.

Nutrition Facts : Calories 457 calories, Fat 23g fat (9g saturated fat), Cholesterol 84mg cholesterol, Sodium 1223mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 9g fiber), Protein 29g protein.

TEXAS COWBOY STEW



Texas Cowboy Stew image

Hearty, filling and man-pleasing describes this stew. Link sausage, cumin, chilies, and chili powder is what gives this soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers in a slow cooker or even on the stove all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.

Provided by Glenda Beall

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h30m

Yield 10

Number Of Ingredients 14

2 pounds ground beef
2 (16 ounce) packages kielbasa sausage, sliced into 1/2 inch pieces
2 cloves garlic, chopped
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes, drained
4 medium baking potatoes, peeled and diced
2 (15 ounce) cans pinto beans, with liquid
2 (15.2 ounce) cans whole kernel corn, with liquid
1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
1 (10 ounce) package frozen mixed vegetables
4 cups water
2 teaspoons ground cumin
2 teaspoons chili powder
salt and pepper to taste

Steps:

  • Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.
  • Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.

Nutrition Facts : Calories 676.7 calories, Carbohydrate 52.2 g, Cholesterol 115 mg, Fat 37.1 g, Fiber 8.9 g, Protein 35.3 g, SaturatedFat 12.9 g, Sodium 1620.2 mg, Sugar 7.4 g

COWBOY STEAK N VEGGIE SOUP



Cowboy Steak n Veggie Soup image

Another good and hearty soup that has a good amount of veggies and steak too.

Provided by Jamallah Bergman

Categories     Vegetable Soup

Number Of Ingredients 13

1 lb beef sirloin steak, boneless (1 inch thick)
1 tsp dried basil leaves
1/2 tsp salt
1/4 tsp pepper
2 clove garlic,crushed
1 Tbsp oil
2 can(s) ready to serve beef broth (14 1/2 oz)
1 jar(s) chunky style salsa or picante
1 pkg frozen green beans,potatoes,onion and red peppers (1 lb bag)
1 can(s) great northern beans,drained,rinsed
1 c torn fresh spinach
GARNISH,IF DESIRED
fresh basil,parsley or cilantro

Steps:

  • 1. Cut beef into 1/4 inch thick strips;cut each strip into 1 inch pieces. In medium bowl,combine beef,basil,salt,pepper,garlic and oil; toss to coat.
  • 2. Heat Dutch oven or large saucepan over medium-high heat until hot. Add beef mixture;cook and stir 4 to 5 minutes or until browned.
  • 3. Stir in broth,salsa and vegetables. Bring to a boil over medium-high heat. Reduce heat to low;simmer 10 minutes.
  • 4. Stir in beans. Cook 4 to 5 minutes or until thoroughly heated. Stir in spinach. Garnish each serving of soup with fresh basil.

COWBOY STEAK AND VEGETABLE SOUP



Cowboy Steak and Vegetable Soup image

Make and share this Cowboy Steak and Vegetable Soup recipe from Food.com.

Provided by southern chef in lo

Categories     Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb boneless beef sirloin (1-inch thick)
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, crushed
1 tablespoon oil
2 (14 1/2 ounce) cans beef broth
1 (16 ounce) jar chunky salsa or 1 (16 ounce) jar picante salsa
1 (1 lb) package frozen green beans
1 (1 lb) package frozen potato
1 large onion, chopped
2 red bell peppers, cored and chopped
1 (15 1/2 ounce) can great northern beans, drained and rinsed
1 cup torn fresh spinach

Steps:

  • Cut the beef in to 1/4 inch thick strips; cut each strip into 1 inch pieces.
  • In a medium bowl, combine beef, basil, salt, pepper, garlic, and oil; toss to coat.
  • Heat large saucepan over medium-high heat until hot.
  • Add the beef mixture; cook and stir for 4-5 minutes or until browned.
  • Stir in the broth, salsa, vegetables, onion, and red pepper. (DONOT STIR IN THE CAN OF BEANS OR THE SPINACH YET).
  • Bring to a boil over medium-high heat.
  • Reduce heat to low, simmer 25 minutes or until onions and red peppers are tender.
  • Stir in the beans and cook 4-5 minutes or until heated thoroughly.
  • Stir in the spinach.

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