Harriet and Marlos Cowboy Stew

Delicious, filling, convenient, and economical - what’s not to love? I got this recipe from my good friend Harriet who got it from her daughter-in-law Marlo. It tastes like a light chili, and my children and husband are very fond of it. It makes a bunch, so I always have leftovers for school lunches.

Step: 1

Heat a Dutch oven over medium-high heat. Add beef and onion; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add tomatoes, pork and beans, creamed corn, whole kernel corn, ketchup, cumin, chili powder, and garlic powder. Stir to combine. Bring to a boil, stirring occasionally.

Step: 2

Reduce heat to medium or medium-low. Cover and cook, stirring occasionally, until stew is hot and flavors meld, about 20 minutes.

Per Serving: 378 calories; protein 23.6g; carbohydrates 48g; fat 11.8g; cholesterol 56.3mg; sodium 974.4mg.

The word “stew” can process to both a dish and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked all of it , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.