Cowboy Stew, my way

I saw Stephanie’s recipe for Cowboy Stew and knew I needed to try it. Mostly because the last few times I made my recipe for beef stew for my family, no one liked it but me. Everyone complained about different things and the kids never would eat it. So I just added my beef stew recipe to the list of things I won’t make any more. This list includes my lasagna (made in the crockpot because our oven doesn't work and I always burn the edges for some reason), my sour cream chicken enchiladas, and other meals I’ve made lately that everyone complained about and no one liked but me. Hmph.

So anyway, I saw this recipe and decided to try it on my people with a couple of modifications. I make it on the stovetop, for one. I’m home all day, so I have plenty of time to watch it, but the crockpot would be perfect for those of you who don’t spend all day repeatedly watching Transformers and answering 9000 questions from a SUPER chatty four-year-old.

So here’s how I do it:

1 lb. ground turkey
1 medium yellow onion, diced
4 cloves garlic, minced
1 15 oz. can diced tomatoes, Italian flavor (do not drain)
1 10 oz. can mild Rotel tomatoes and green chiles (do not drain)
1 15 oz. can whole kernel corn, drained
1 15 oz. can Ranch Style beans (do not drain)

1 15 oz. can Great Northern beans (I added this ingredient to the original recipe)
1 15 oz. can green beans, drained
1 15 oz. can tomato sauce
6 or 7 small red potatoes, don't peel (I omit these if making on the stovetop - they can stick to the bottom and burn)
Salt and pepper
1/2 tsp. Italian seasoning (optional)

Brown the ground meat with the onion, adding salt and pepper (and Italian seasoning, if desired – not necessary if you get the Italian seasoned tomatoes, though). Add minced garlic and continue to cook for about a minute on high. Add the diced tomatoes and Rotel, and cook on high until it starts to bubble. Then reduce heat and continue to cook on a low simmer for about an hour, checking every fifteen minutes and adding water if needed. Add the can of corn, both cans of beans and the tomato sauce. Fill the empty tomato sauce can about halfway with water (more if needed), swish around, and add to the pot. Turn heat to high and bring to a boil. While you’re waiting for it to come up to a boil, scrub and cut the red potatoes into a 1/2-inch by 1/2-inch dice. When the stew returns to a boil, add the potatoes and cook for about 30 to 45 minutes until potatoes are done. Serve with saltine crackers.

There is enough flavor and seasoning in the Italian tomatoes, Rotel, and Ranch Style beans that you really don’t need to add anything beyond some salt and pepper when you cook the meat. It has a nice bit of spice to it, but not so much that the kids can’t eat it. If you like more spice, serve with sliced jalapenos (as Stephanie suggested), or for the kids, serve with slices of cheddar cheese. And promise them ice cream if they eat all their stew. (I’m not above bribery.)

I finally found a recipe that my people like and will eat. This one is definitely a keeper. Thanks, Stephanie!