Cowboy Stew

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Kielbasa, Pork, Smoked(369g)
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  90/10 Ground Beef(454g)

  90% lean ground beef. Good middle-ground for flavor and macros.

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  Yellow Onion(240g)
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  Carrots(240g)
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  Bell Pepper(240g)
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  Garlic(15g)
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  Chili powder(8g)
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  Cumin, Ground(5g)
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  1 teaspoon kosher salt
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  Low Sodium Beef Broth(960g)
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  Tomato, Canned, Crushed
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  Potato, Yukon Gold(480g)
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  Beans, Kidney, Canned, Drained
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  Peas And Carrots, Frozen, Mixed
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  Chopped fresh cilantro (for garnish)

Instructions

1. 1Heat 1 tablespoon of the oil in a large stock pot or Dutch oven over medium heat. Add the kielbasa and cook, undisturbed, until browned and crisp, about 2 minutes per side. Transfer to a plate.
2. 2Heat the remaining 1 tablespoon oil in the same pot over medium heat. Add the beef in a single piece and sear, undisturbed, until browned, about 3 minutes. Flip and sear the other side until browned, about 2 to 3 minutes. Break the block into 4 pieces and continue to cook for another minute or so, then break into small crumbles. Transfer the meat to a plate–don’t worry if it’s not cooked through.
3. 3If the pot is dry, add another drizzle of olive oil. Add the onions, carrots, and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, chili powder, cumin, and salt, and cook for 1 minute, until fragrant.
4. 4Add about 1 cup of the broth and scrape up any browned bits on the bottom of the pot. Add the remaining broth and tomatoes, along with the beef and any juices that have collected, the kielbasa, potatoes, and beans.
5. 5Bring to a simmer, reduce the heat to low to maintain a simmer, and cook for 12 to 15 minutes, until the potatoes are tender.
6. 6Add the frozen peas and corn and cook until bright green, 1 to 2 minutes. Serve hot, garnished with cilantro.