Recipe Background
Texas Stew combines pantry staples for a hearty, flavorful slow-cooked meal perfect for a tailgate.
It all started when I was hosting my first big tailgate party. Texas Stew quickly became the star of the event, and it's all thanks to my last-minute brainstorm. There we were, the sun setting over the stadium, and I realized my chili might not be enough. I dashed to my pantry and discovered cans aplenty waiting like loyal friends. A can of hominy, another of corn, and a trusty can of beans in seasoned tomato sauce joined the lineup. They turned out to be the magic trio we never knew we needed.
I browned ground beef with crisp, chopped onions, savoring the aroma that filled my kitchen. My secret trick? I add a dash of Worcestershire sauce and a sprinkle of beef bouillon granules for that elusive umami kick. The ingredients blended as though they had always been meant for each other. Then, in a slow cooker, they mingled all afternoon, soaking in every bit of spice and flavor—and that was just the beginning.
As the day went on, curious friends gathered around my slow cooker, drawn in by the comforting waft of garlic powder and chili heat. Hours later, it was ready and served, earning its place as a go-to dish for those Texas afternoons when camaraderie and competition intertwined. Letting it brew slowly ensured each spoonful captured the depth of flavors. Needless to say, it was a touchdown with every bite.
Ingredients
- 1/2 pound ground beef
- 1 medium onion chopped
- 1 (15.5-ounce) can hominy drained
- 1 (15.75-ounce) can whole kernel corn drained
- 1 (15-ounce) can sliced carrots drained
- 1 (15-ounce) can sliced potatoes drained
- 1 (15-ounce) can pinto beans in seasoned tomato sauce
- 1 (14.5-ounce) can diced tomatoes undrained
- 1 cup water
- 1 teaspoon beef bouillon granules
- 1/2 teaspoon garlic powder
- chili powder to taste
- Worcestershire sauce to taste
- hot pepper sauce to taste
Directions
- In a large skillet over medium heat, cook, while crumbling, the beef and the onion until the meat is no longer pink, about 5-7 minutes. Drain the excess grease.
- Transfer the cooked beef mixture to a 5-quart slow cooker.
- Stir the hominy, the corn, the carrots, the potatoes, the beans, the tomatoes, the water, the beef bouillon granules, the garlic powder, the chili powder, the Worcestershire sauce, and the hot pepper sauce into the meat mixture.
- Cover and cook the soup on low until heated through, about 6-8 hours.
- Serve.
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