Round 'Em Up Texas Cowboy Stew

Texas Cowboy Stew





Try 'yer hand at Chuckwagon Cookin' with this easy, filling recipe packed with protein and great flavor that sous vide amplifies.

Prep Time:
25 minutes
Cook Time:
6 to 8 hours
Ready Time:
8 + hours
2 cups (256 g) kielbasa summer or smoked sausage, sliced into ½ inch (.6 cm) pieces 1 pound (.45 kg) boneless pork top loin, cut into ½ inch (.6 cm) pieces 2 cups (473 ml) chicken broth 1 - 15 ounce (425 g) can black beans in sauce 1 - 15 ounce (425 g) can chili beans in sauce 1 - 15 ounce (425 g) can whole kernel corn, with liquid 2 - 14.5 ounce (411 g) cans diced tomatoes with green chili peppers, with liquid 2 teaspoons (10 ml) ground cumin 2 teaspoons (10 ml) chili powder 1 onion, chopped 2 cloves garlic, minced ½ teaspoon (2 ml) salt teaspoon (.05 ml) white pepper ½ teaspoon (2 ml) cumin seeds ½ teaspoon (2 ml) dried oregano leaves

Salt and pepper to taste

Garnish: Sour cream, shredded cheddar, cilantro

Sous Vide Prep 1. Fill and preheat your fusionchef water bath to 140 F (60C). 2. Combine all ingredients (except the corn) into a large bowl and mix together thoroughly. 3. Divide equally into two - 1 gallon (3.79 liter) vacuum pouches. Evacuate as much air as possible with your hands and seal. Alternative: Freeze the ingredients in their pouches completely overnight (or for a few hours) to allow a complete vacuum seal. 4. Submerge pouch completely by using your fusionchef universal rack in the water bath and cook for 6 to 8 hours. Finish 1. Add corn to individual bowls or one large tureen. 2. Remove contents from both pouches – pour on top of corn. 3. Serve topped with sour cream, shredded cheddar and cilantro.
Wine Pairing:
Chianti, Shiraz or Red Zinfandel
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