Cowboy Stew

Photo: leawildcat

Quick, easy and filling stew for fall evenings.

Yield: 8 servings
Community Recipe from

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  • 1.5 pound(s) 93% Lean Hamburger Meat
  • 1 Medium Onion chopped
  • 1 clove(s) Garlic minced
  • 1/3 cup(s) flour
  • 1 can(s) 28 oz Stewed Tomatoes
  • 1 can(s) Ranch Style Beans
  • 1 cube(s) Beef Bouillon
  • 1 cup(s) Hot Water
  • 1 bag(s) Frozen Mixed Vegetables
  • 2 Bay Leaves
  • Sea Salt to taste
  • Ground Peppercorns to taste
  • Corn Bread prepared


  1. 1. Dissolve beef bouillon cube in hot water.
  2. 2. In 5 quart cast iron dutch oven brown hamburger meat, onions and garlic over Medium heat.
  3. 3. Sprinkle flour over meat and stir until well coated and brown.
  4. 4. Add all other ingredients except cornbread.
  5. 5. Stir well and return to a boil.
  6. 6. Reduce heat to low and cover with lid and simmer for 30 minutes stirring occasionally.
  7. 7. Remove lid and check for seasoning taste. If it's still thin, simmer for 15-20 minutes more without lid until desired thickness.
  8. 8. Remove bay leaves and let stand for 5 minutes to thicken.
  9. 9. Serve over cornbread.
October 2013

This recipe is a personal recipe added by leawildcat and has not been tested or endorsed by MyRecipes.

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