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 olive oil in a large stock pot over medium-high heat. Add the kielbasa and cook undisturbed for 2 minutes per side until browned and crisp. Transfer to a plate.
2. 2Heat the remaining 1 tablespoon olive oil in the same pot over medium-high heat. Add the ground beef in a single mass and sear undisturbed for 3 minutes until browned on the bottom. Flip and sear for 2–3 minutes until the second side is browned. Break into 4 large pieces, cook for 1 minute, then crumble into small pieces. Transfer to a plate (partial cooking is fine).
3. 3Add the onion, carrots, and bell pepper to the pot and cook over medium heat, stirring occasionally, for 5 minutes until softened. Add the garlic, chili powder, and cumin, and cook for 1 minute until fragrant.
4. 4Pour in 1 cup of the beef broth and scrape the bottom of the pot to release browned bits. Add the remaining broth, crushed tomatoes, the cooked kielbasa, the ground beef with any collected juices, the potatoes, and kidney beans (drained and rinsed). Stir to combine.
5. 5Bring to a simmer over medium-high heat, then reduce to low heat and maintain a gentle simmer for 12–15 minutes until the potatoes are tender when pierced with a fork.
6. 6Add the frozen peas and carrots and cook for 1–2 minutes until bright green and heated through.
7. 7Divide the stew evenly into 8 airtight containers while hot. Cool to room temperature before sealing and refrigerating.