Ingredients
Scale
For the Base:
- 1 tablespoon olive oil or butter
- 1 lb ground beef (80/20 for flavor)
- 12 oz smoked sausage, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
For the Vegetables & Beans:
- 3 medium potatoes, diced
- 1 (15 oz) can kidney beans, drained & rinsed
- 1 (15 oz) can pinto beans, drained & rinsed
- 1 (15 oz) can corn, drained
- 1 (28 oz) can diced tomatoes
- 1 (10 oz) can Ro-Tel (diced tomatoes with green chiles)
For the Seasoning:
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- 1 teaspoon Worcestershire sauce
- 2 cups beef broth
For Garnish (Optional):
- Fresh parsley or cilantro
- Shredded cheddar cheese
- Crushed tortilla chips
Instructions
Step 1: Brown the Meat
- In a large Dutch oven or soup pot, heat olive oil over medium-high heat.
- Add the ground beef and cook until browned, breaking it apart with a spoon.
- Stir in the sliced smoked sausage and cook for 2–3 minutes until slightly crispy.
- Add onions and garlic, and cook for 2 more minutes until fragrant.
Step 2: Add the Veggies and Beans
- Stir in the potatoes, beans, corn, diced tomatoes, and Ro-Tel.
- Add the smoked paprika, cumin, chili powder, black pepper, salt, and Worcestershire sauce.
- Pour in the beef broth and stir well to combine.
Step 3: Simmer to Perfection
- Bring the stew to a gentle boil, then reduce heat to low.
- Cover and simmer for 25–30 minutes, stirring occasionally, until the potatoes are fork-tender.
Step 4: Serve and Enjoy!
- Ladle the stew into bowls and garnish with fresh parsley, shredded cheese, or crushed tortilla chips.
- Serve hot with cornbread, biscuits, or warm tortillas.