This is one of my favorite winter stew recipes to make for my husband, and for myself. I don’t know why I call it cowboy stew, but it is a variation of a Perini Ranch recipe I used to make and I started making one of my own. This stew is so easy to make, it’s light because of the broth base, and it goes perfectly with homemade skillet cornbread! It also freezes well, which is great for meal prep or saving for the holidays when your family comes into town.
1 cup diced white onion
1 package cubed tender stew beef, or cubed brisket
1 tbsp. ground cumin
1 tbsp. chili powder
1 tbsp. Onion powder
1 tbsp. garlic powder
2-32 oz low sodium containers beef broth
1 small can hatch green chilies
1 can diced tomatoes, with liquid
1 package frozen sliced okra
¾ package of frozen sweet corn
Peel and dice one cup, or one half, of a white onion. Saute the onion on low, in a large stock pot for 5 minutes with 1 tbsp. oil, until tender. Add in the stew meat or brisket, make sure the meat is cut into bite-size pieces. Brown the stew meat and add salt and pepper. Add the beef broth, and the rest of the spices. Add the green chilies and diced tomatoes, simmer on medium-low for 15 minutes. Add the okra and sweet corn, cover, and simmer for an additional 20 minutes. Serve with skillet cornbread.