This stew can also be cooked on the stovetop (or a campfire).
2 tablespoons olive oil
1 pound ground beef
2 cups onion, cut into large pieces, about one large onion
1 pound potatoes, peeled and cut into 1” pieces (I used New Red)
1 14.5-ounce can beef stock
2 14.5-ounce cans diced tomatoes
*2 8.5 ounce cans Bush’s Baked Beans
*1 22.5 ounce can Bush’s Steakhouse Grillin’ beans
1 15.5ounce can pinto beans, rinsed and drained
1 14.5 ounce can kernel corn, drained
1 teaspoon ground cumin
1 teaspoon ground chili powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
¼ teaspoon ground cayenne pepper
Preheat oven to 375 degrees F.
In a medium to large heavy bottomed pan or Dutch oven, over medium heat, add olive oil and once hot add the beef and onions.
Break up the beef and cook until browned.
Add all other ingredients and bring to a simmer, cover and place in the oven for 30 minutes or until potatoes are tender.
* You can use any brand of beans in this recipe, and if using Bush’s Beans, any flavor profile you want. I liked the ‘Steakhouse Beans’ because they had brown sugar and steak sauce as the base, but use whatever flavor you’d like.
Keywords: cowboy stew, boy scout stew, campfire stew