Crockpot Cowboy Stew
This stew is hearty and has a nice kick to it; real comfort food. Serve with crusty bread for mopping up all the good stew juices. Bagged salad greens make a tasty side."Made this with the Ro-Tel and frozen corn instead of canned. It tasted great, but it was HOT! My husband who enjoys hot stuff said it was a 7-8 on hot scale. I had to dilute mine to be able to eat it (I'm a wuss). Next time I will make it with regular tomatoes and no cayenne, I think." - chsbicunurse
Yield: 4 Servings Ready in 8 hours, 10 minutes
155 people trying soon
|1 1/4 pounds beef stew meat|
|4 unpeeled potatoes; cut in 1" pieces|
|1 can; (12 oz) whole kernel corn ; 12-16oz (optional)|
|1 can; (14 oz) diced tomatoes ; (Can use Ro-tel type for more heat)|
|2 garlic cloves; minced|
|1/2 cupchopped onion|
|1 teaspoonChili powder|
|1 teaspoonCayenne pepper|
|1 Bay leaf|
|1 teaspoonLiquid Smoke seasoning; (optional)|
|1 can baked beans in barbecue sauce; 28 oz.|
|Jalapeno peppers; sliced|
Crockpot Cowboy Stew Preparation
Mix beef, potatoes, corn, onions, tomatoes, and spices in a slow cooker. Do not drain cans if you want this saucy.
Spread beans over beef mixture.
Cover and cook on low heat setting 8-10 hours or until beef is tender.
Garnish with sliced jalapeno peppers, if desired.
I created this recipe to be extremely flexible to accomodate several palates. If you don't like too much heat or have children, leave the chili & cayenne powders out (and of course the garnish).
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