Buckaroo Stew
Created by NELady on April 7, 2023
- Servings: 6
- Prep Time: 15m
- Cook Time: 60m
- Recipe #40444
Ingredients
- 2 pounds lean ground beef
- 1 onion, diced
- 2 large garlic cloves, minced
- 1 bell pepper, chopped (any color)
- 1 jalapeno, minced
- 2 celery stalks, chopped
- 15 ounce can petite diced tomatoes
- 15 ounce can tomato sauce
- 2 Tablespoons tomato paste
- 15 ounce can kidney beans, drained and rinsed
- 15 ounce can black beans, drained and rinsed
- 15 ounce can beef broth
- 10 ounce package mixed frozen vegetables (corn, green beans and carrots)
- 2 tablespoons beef bouillon powder
- 1 tablespoon chili powder
- 1/8 teaspoon cayenne pepper
- 1.25 ounce packet taco seasoning (packet sizes vary by brand)
- Tapatio Hot Sauce, to taste
- Salt, to taste
- Black pepper, to taste
- Optional Garnishes
- Diced fresh tomato
- Sliced green onion
- Shredded cheese
- Sour cream
- Cilantro
- Tortilla chips
How to Make
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Step 1: In a soup pot, brown hamburger; drain grease, if necessary.
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Step 2: Add onion, bell pepper, jalapeno and celery. Cook until vegetables start to get tender.
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Step 3: Add garlic, cook until fragrant.
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Step 4: Add the rest of the ingredients (except hot sauce, salt & pepper); simmer for an hour or so.
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Step 5: Adjust seasoning and spiciness with hot sauce, salt and pepper, to taste. (Can put hot sauce, salt & pepper on the table, so each person can season their own stew.)
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Step 6: Garnish with any or all of the suggested garnishes. Serve hot.
Nutritional Facts
- Serving Size: 1 (649.5 g)
- Calories 1021.9
- Total Fat - 31 g
- Saturated Fat - 10.2 g
- Cholesterol - 149.5 mg
- Sodium - 956.1 mg
- Total Carbohydrate - 107.2 g
- Dietary Fiber - 33.4 g
- Sugars - 13.1 g
- Protein - 80.5 g
- Calcium - 265.8 mg
- Iron - 15.8 mg
- Vitamin C - 46.2 mg
- Thiamin - 1.3 mg