With the upcoming new season of Yellowstone, I decided to prepare some recipes that you may want to enjoy while watching.
For the soup/stew portion of our Yellowstone Season 4 Premier, I wanted a hearty, stick-to-your-ribs stew. My secret ingredient? Pace Picante Sauce. Keep a watch on your Publix sales papers. They occasionally have the large bottles as a BOGO. Stock up and you'll be ready to make this comforting stew on a moment's notice!
1 3/4 - 2 lbs. ground chuck
1 medium yellow onion, chopped
1/2 medium green bell pepper, chopped
3 garlic cloves, minced
3 heaping T. of taco seasoning
1 heaping T. of dry ranch seasoning
3 large (24 oz.) Pace Picante Sauce (you choose the heat level)
1 can (14.5 oz.) diced tomatoes with chilies
1 can (28 oz.) petite diced tomatoes with liquid
1 can (14.5 oz.) black beans, rinsed and drained
1 can (14.5 oz.) dark red kidney beans, rinsed and drained
1 can (14.5 oz.) light red kidney beans, rinsed and drained
1 can (11 oz.) white shoepeg corn, drained
Toppings: shredded cheese, sour cream, cilantro
In a large Dutch oven (5 - 6 qt.), over medium-high heat, brown ground chuck, breaking up with a wooden spoon. Add chopped onions and peppers, along with the garlic. When meat has browned (no pink remains) and vegetables have softened, lower heat to medium.
Add remaining ingredients and stir to combine. Bring the stew to a boil, and reduce heat so that you have a gentle simmer. Add salt and pepper to taste. Reduce heat to low.
Cover the Dutch oven, leaving a slight opening for the steam to escape, and let stew simmer for several hours. Stir often to prevent sticking.
When ready to serve, ladle into bowls and top with your desired toppings. Tortilla chips or Fritos are great to serve alongside.
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