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Texas Stew

Southwest style flavor in every bite.

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Texas Stew

If I had to pick one food to have for the rest of my life it might be soup. There are so many kinds of soup to be had and all of them are comforting. This Texas stew is an easy, Texas-style version of beef stew. It’s made easy with some ground beef so you don’t have to cook it forever to make it tender.

Texas Stew

So what makes this stew Texan? Well, it’s down to the beans and spices mainly. This recipe calls for adding beans to the stew, which not every type of beef stew does. The list of ingredients includes ranch style beans. These can be a little tricky to find so if you can’t find them you can use fiesta style or plain beans instead. The spiced varieties just add a little something extra to the flavor.

And, speaking of spices there’s some chili powder and some hot sauce to add just a little bit of heat. I like to make sure there’s some hot sauce on the table when I serve this stew, too, just so everyone can add a little more heat if that’s what they’re feeling.

Texas Stew

Speaking of serving I really enjoy this stew with some Fritos sprinkled over the top. It’s also excellent served with some saltines, too.

Texas Stew

For a little something different this Texas stew hits the spot in a most delicious way. It’s one of my new favorites, taste-tested and approved by my family.

Serves 8

15m prep time

1h 15m cook time

561 calories

5.0
Rated 5.0 out of 5
Rated by 2 reviewers

Allergens: Corn

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Ingredients
  • 1 1/2 lbs ground beef
  • salt and pepper to taste
  • 1 medium onion, chopped
  • 1 (15.5 oz) can green beans, drained
  • 1(15 oz) can whole kernel corn, drained
  • 1 (15 oz) can sliced carrots, drained
  • 1 (15.5 oz) can ranch style beans
  • 1 (14.5 ounces) can diced tomatoes, undrained
  • 1 cup water
  • 1 teaspoon beef or vegetable bouillon
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder or to taste
  • 1 teaspoon Worcestershire sauce
  • dash hot sauce
  • 2 Russet potatoes, peeled and cubed
Preparation
  1. Cook beef in stockpot over medium heat until browned, about 8-10 minutes, breaking up meat as it cooks. Add salt and pepper to taste. Remove with slotted spoon. Set beef aside. Drain grease from pan if needed.
  2. Add onion to pan and cook for 5 minutes. Add green beans, corn, carrots, Ranch beans, diced tomatoes, water, bouillon, garlic powder, chili powder, Worcestershire sauce, hot sauce, salt, and pepper. Cover and simmer for 45 minutes.
  3. Add potatoes and beef to pan and simmer another 15 minutes or until potatoes are tender. Taste and add salt and pepper if needed before serving.

Recipe adapted from Taste of Home.