Instructions
In a large pot or Dutch roaster, toast the vegetable oil painting over medium heat. Add the diced onions and sauté until translucent. Add the diced garlic and continue to cook for another nanosecond.
Add the ground beef to the pot and cook until browned, breaking it up with a rustic ladle as it culinarians.
Stir in the tomato paste, chili greasepaint, cumin, smoked paprika, swab, and pepper. Cook for another 2- 3 twinkles to allow the flavors to immingle.
Add the minced tomatoes, order sap, sludge, potatoes, and carrots to the pot. Pour in the beef broth, icing that all constituents are well– covered.
Bring the admixture to a pustule, also reduce the heat to low and let the stew poach for about 30- 40 twinkles, or until the vegetables are tender and the flavors have blended together.
Taste and acclimate seasoning as demanded.
Serve the Cowboy Stew briskly, garnished with fresh cilantro or parsley if asked .