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Cowboy Bean and Beef Stew

Cowboy Bean and Beef Stew

This beef stew is hearty, slightly sweet, slightly spicy, and the perfect “warm you up” dinner when it is freezing outside! 
Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com


  • ½ tablespoon coconut or canola oil
  • 6 slices bacon, chopped
  • 1 pound ground sirloin
  • 1 teaspoon beef rub
  • 1 large onion, diced
  • 2 medium Idaho or russet potatoes, peeled and diced into bite sized
  • 2 large carrots, peeled and sliced
  • 1 poblano pepper, seeded and diced
  • 1 Anaheim pepper, seeded and diced
  • 4 cloves garlic, minced
  • 1 ½ tablespoons chili powder
  • ½ teaspoon each Kosher salt and freshly ground black pepper
  • 2-3 cups low sodium beef stock
  • 2 tablespoons Worcestershire sauce
  • 2 (15-ounce) cans baked beans*
  • 1 (14-ounce) can diced fire-roasted tomatoes
  • 1 large bay leaf
  • 2-3 scallions, thinly sliced, for serving
  • Cornbread, for serving


  1. Heat oil in a large Dutch oven or stock pot over medium-high heat. Add the bacon, cook until crispy and brown, about 3-4 minutes. Using a slotted spoon remove bacon from pot and transfer to a paper towel lined plate, set aside.
  2. Drain all excess bacon grease, leaving approximately 1 tablespoon grease in pot. Add the ground beef and cook, breaking it up with a wooden spoon or metal spatula, until cooked through and no longer pink, about 5-6 minutes.
  3. Stir in beef rub and diced onions. Cook for 4-5 minutes, stirring occasionally. Add potatoes and carrots and cook for 7-8 minutes. Stir in chopped chiles and minced garlic, and cook for 1-2 minutes.
  4. Season vegetable mixture liberally with chili powder, salt and pepper. Stir in 2 cups beef stock, Worcestershire sauce, baked beans (do not drain), diced tomatoes, bay leaf and cooked bacon. Reduce heat to medium-low and simmer stew for 20-30 minutes, or until potatoes are fork tender and the stew has thickened to desired consistency; add additional salt, pepper or beef stock, if needed.
  5. Remove bay leaf and serve stew topped with sliced scallions and with a side of cornbread, if desired.

Recipe Notes

Reheat leftover stew with a little extra beef stock, if needed, to loosen up stew and cook through without burning.

*Four cups leftover homemade baked beans can be substituted for the store bought canned baked beans.