This slow cooker cowgirl stew recipe is from page 76 of The Ultimate Slow Cooker Cookbook. What I love about this recipe is it is so versatile. You also do not need to add the hot dogs; instead you could leave them out and just have this as a classic bean stew. I serve mine with a crusty baguette, but it is also great on a jacket potato. My son is not a big fan of kidney beans, so when I’m cooking it for him, I simply leave them out and double up on the baked beans. But this is what I love about cooking: mixing things up to suit different tastes. My recipes are just a guide so feel free to customise them to your tastes!
Photo by Danielle Wood.
Essential Kit
You will need a slow cooker.
Ingredients
4 hot dogs, cut into bit-sized pieces
1 onion, sliced
2 x 400g tins of chopped tomatoes
Half a 400g tin of red kidney beans, drained and rinsed
2 tablespoons of Worcestershire sauce
1 tablespoon of brown sauce
1 teaspoon of cayenne pepper
A teaspoon of paprika
1 tablespoon of tomato purée
1 red pepper, deseeded and chopped (or a handful of frozen chopped peppers)
A green pepper, deseeded and chopped (or a handful of frozen chopped peppers)
A 200g tin of baked beans
250ml of vegetable stock
A pinch of sea salt and freshly ground black pepper
To serve:
A fresh crusty baguette or bread
Method
Put the sliced hot dogs into your slow cooker, along with the sliced onion. Then follow with the chopped tomatoes, kidney beans, Worcestershire sauce, brown sauce, cayenne pepper, paprika and tomato purée. Stir well and cook on low for around 2 hours.
Add the peppers, vegetable stock and baked beans, season with salt and pepper, then stir well. Cook for a further 1–2 hours. How long the peppers take to cook will depend on their size.
Enjoy a bowl of this simple yet delicious slow cooker cowgirl stew by a warm fire on a winter evening with some bread to dip into the rich sauce. You can find the recipe for my air air fried bread rolls here.
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