Recipes,  Soup & Salad

Cowgirl Stew

I’ve been making this for so many years I could actually make it blindfolded!

I used Ranch Style Beans in it, but I’ve found some parts of the U.S. don’t have that particular brand like we do in the South, so just use Chili Beans, and don’t drain them. You can also use fresh, frozen or canned veggies of your choice. It’s an excellent way to clean out the fridge if you have some ground beef.

Cowgirl Stew


  • 2 Tablespoons vegetable or canola oil
  • 2 pounds ground beef
  • 3 cups water
  • 1 16 oz. package frozen corn
  • 1 15 oz. can diced tomatoes
  • 1 15 oz. can ranch-style or chili beans, undrained
  • 6 potatoes, peeled & cubed *or frozen hash browns!
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1/4 cup chopped celery about 3 stalks
  • 2 Tablespoons chili powder
  • 1 clove garlic, minced *or 1/2 t. garlic powder
  • 1 1/2 teaspoon salt
  • 1 teaspoon black pepper


  1. Heat oil in a large pot over medium heat. Crumble ground beef into the pot; cook and stir until completely browned, 5 to 7 minutes. 

    Add water, corn, tomatoes, ranch-style beans, potatoes, onion, green bell pepper, celery, chili powder, sugar, garlic powder, salt, and black pepper to the beef; stir. 

    Cover the pot and bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until potatoes are tender, about 1 hour.

    *Or use a pressure cooker and cook 15-20 min!

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