Cowboy Stew is a hearty and flavorful recipe that is perfect for the colder months. The combination of spices, vegetables, and meat create a warm and satisfying dish that is sure to become a family favorite.
The recipe is very easy to follow and requires minimal prep time. The ingredients are simple and easy to find, and the final product is full of bold flavors that are sure to satisfy even the most discerning palates.
The spices used in the recipe, such as cumin, chili powder, and paprika, add a nice kick of heat to the dish that is balanced perfectly with the sweetness of the corn and the bitterness of the collard greens. The tender chunks of chicken, combined with the creamy texture of the beans, create a filling and satisfying stew that is perfect for a winter evening.
Spicy Southwest Winter Stew is an excellent recipe, perfect for family gatherings, potlucks, or any get together.
- 2 lbs beef, cut into 1-inch pieces
- 3 medium sized carrots, peeled and chopped
- 2 medium sized onions, chopped
- 2 medium sized red bell peppers, chopped
- 4 cloves garlic, minced
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 cans of diced tomatoes
- 1 can of corn, drained
- 1 can of black beans, drained and rinsed
- 4 cups chicken broth
- 1/2 cup chopped fresh cilantro
- Heat the olive oil in a large pot over medium heat.
- Add the beef and cook until browned on all sides, about 5-7 minutes.
- Add the carrots, onions, red bell peppers, and garlic to the pot and cook until the vegetables are soft, about 5 minutes.
- Stir in the paprika, cumin, oregano, chili powder, salt, and pepper. Cook for an additional 2 minutes.
- Pour in the diced tomatoes, corn, black beans, and chicken broth. Bring the mixture to a boil.
- Reduce heat to low and let simmer for about 30 minutes, or until the chicken is cooked through and the stew has thickened.
- Stir in the cilantro.
- Serve hot with rice or crusty bread. Enjoy!