Do you love soup as much as I do? If so, then this Texas stew is a must-try! It’s a delicious and easy-to-make soup with a Texas twist. What sets it apart is the combination of beans and spices that give it that Texan flavor. Not only is it satisfying and comforting, but it also helps make mealtime meaningful by supporting families in need through the Share to Care program.
What Makes it Texan?
Texas stew stands out because of its use of beans and spices. This recipe calls for adding beans to the stew, which is not common in every type of beef stew. Specifically, it includes ranch-style beans, although you can replace them with fiesta style or plain beans if you can’t find them. The spiced varieties elevate the flavor by adding that little something extra.
Speaking of spices, chili powder and hot sauce are added to give the stew a subtle kick. If you’re feeling adventurous, you can even serve it with hot sauce on the side, allowing everyone to add as much heat as they desire.
Serving Suggestions
When it comes to serving this Texas stew, there are a few options that go perfectly with it. Personally, I love sprinkling some Fritos over the top, adding a crunchy texture and a burst of flavor. It pairs just as well with some saltines if you prefer.
A Delicious Twist on a Classic
This Texas stew is not your average beef stew. It’s a flavorful variation that will satisfy your taste buds in the most delicious way. It has quickly become one of my family’s favorite recipes, and I hope you’ll enjoy it too!
Texas Stew
- Serves: 8
- Prep time: 15 minutes
- Cook time: 1 hour 15 minutes
- Calories: 561
- Allergens: Corn
- Diet: Gluten-Free
By sharing this recipe with others, you’re not only spreading the joy of a hearty meal but also making a difference in the lives of families in need. 100% of the Share to Care sponsor fees go toward funding meals for those who need it most.
Ingredients
- 1 1/2 lbs ground beef
- Salt and pepper, to taste
- 1 medium onion, chopped
- 1 (15.5 oz) can green beans, drained
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can sliced carrots, drained
- 1 (15.5 oz) can ranch-style beans
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup water
- 1 teaspoon beef or vegetable bouillon
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder, or to taste
- 1 teaspoon Worcestershire sauce
- Dash of hot sauce
- 2 Russet potatoes, peeled and cubed
Preparation
- In a stockpot, cook the ground beef over medium heat until browned, about 8-10 minutes, breaking up the meat as it cooks. Season with salt and pepper to taste. Once cooked, remove the beef from the pot with a slotted spoon and set it aside. Drain any excess grease if necessary.
- Add the chopped onion to the pot and cook for 5 minutes. Then, add the green beans, corn, carrots, ranch-style beans, diced tomatoes (undrained), water, beef or vegetable bouillon, garlic powder, chili powder, Worcestershire sauce, hot sauce, salt, and pepper. Cover and simmer for 45 minutes.
- Finally, add the cubed potatoes and the cooked ground beef back into the pot. Simmer for another 15 minutes or until the potatoes are tender. Adjust the seasonings with salt and pepper if necessary. Serve and enjoy this delightful Texas stew!
Recipe adapted from Taste of Home
