In that time, he’s cooked through about 1,000 recipes, noshed at more than 200 restaurants and seriously considered getting a map of the city’s grocery stores tattooed on his arm for easy ...

Cowboy stew, or campfire stew, is a hearty, one-pot meal with roots in old cowboy or pioneer cooking methods. It’s traditionally a tomato-based medley of meat, beans, and potatoes cooked in a ...

Brown the Ground Beef and Sausage: In a large pot or Dutch oven (a heavy-bottomed one is ideal), cook the 1 lb of ground beef over medium heat. Use a spoon to break it apart as it cooks until it ...

Storage note: Refrigerate for up to 4 days, or freeze for up to 3 months. INGREDIENTS 3 tablespoons extra-virgin olive oil 1 pound sweet Italian sausage (pork or turkey), casings removed 1 large ...

Reserve seasoning packet. Coat beef stew meat with seasoning from the reserved packet. Heat 1 tablespoon oil in a large stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot.

Heat the oil in a large pot over medium heat. Add the onion, sweet potato, peppers and carrot and season with the salt. Saute for 2 to 3 minutes to coat the vegetables and let them brighten in color.

1/2 teaspoon dried basil Directions 1. In a large stew pot or Dutch oven, brown the ground beef over medium-high heat. While the meat is cooking, add the onion and garlic. 2.

How to Make Cowboy Stew You’ll want to use the largest Dutch oven or stock pot you have on hand—this recipe serves a lot! You can brown the beef in a large skillet, but if you want to keep all ...