Crockpot Cowboy Stew
via Year of Slowcooking
- 1 lb browned hamburger or turkey
- 2 cloves chopped garlic
- 1 can tomato sauce
- 1 can diced Italian seasoned tomatoes
- 1 can corn, drained
- 2 cans whole baby potatoes, drained
- 1 can tomatoes with green chilies
- 1 can Ranch Style beans
- 1 cup water
- sliced jalapeno peppers for garnish (optional)
- Brown the hamburger with the chopped garlic cloves on the stove top. Drain the fat. Let sit in the pan for a bit to cool.
- Open all of the cans, and dump them into the crockpot. Drain the corn and the potatoes, but add the rest of the can liquid to the crockpot.
- After adding all of the can contents, add the browned meat and a cup of water. Stir with a spoon to mix a bit.
- Cover and cook on low for 8-10 hours, or on high for 4-5. Soup and stew tastes better the longer you cook it, so opt for the longer cooking time if you can.
- Garnish with sliced jalapeno peppers, if desired.
Comments & Modifications:
- I used regular fresh potatoes instead of canned, despite the warning in the original recipe that non-canned potatoes would disintegrate during cooking. I know from making beef stew that regular potatoes do just fine, so that's what I used.
- I have no idea what ranch style beans are! I don't think grocery stores in my area carry them, if the blank looks from the employees are any indication. Since I was at the store and unable to research a reasonable substitute, I decided that we'd use pinto beans plus powdered ranch dressing mix.
Verdict: Again, I didn't get to try this but Dan said it was "okay". I'm skeptical; it smelled kind of boring, like it needed a ton more spices. Maybe it would have been better with the real ranch beans?