Texas Cowboy Stew

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Texas Cowboy Stew is the kind of hearty, one-pot dinner that makes everyone come running when they smell it simmering.

It’s packed with ground beef, smoky sausage, bacon, tender potatoes, beans and corn in a seasoned tomato and beef broth.

A sprinkle of cheddar on top makes each bowl even more satisfying.

With just 10 minutes of prep and a 45-minute total time, it’s an easy way to feed a hungry family.

Why This Recipe is a Winner!

• It’s a meal in a bowl. Beef, sausage, bacon, potatoes, beans and veggies make every serving hearty and filling.
• Three kinds of meat bring big flavour. The smoky sausage and crispy bacon give the broth plenty of depth.
• It’s easy to make. Everything comes together in one pot with just 10 minutes of prep.
• It feeds a crowd. One batch makes 6 to 8 generous servings.
• The leftovers are delicious. The potatoes soak up even more of that savoury broth overnight.
• You can make it your own. Add the optional cheddar, turn up the chili powder or serve it with crusty bread for dipping.

Ingredients You'll Need

• Ground beef: One pound gives the stew a hearty base. Drain any excess fat after browning so the broth doesn’t turn greasy.
• Onion and garlic: These cook with the beef and add savoury flavour throughout the stew.
• Smoked sausage: Slice a 14-ounce package into bite-sized rounds. It adds a smoky flavour to the broth.
• Cooked bacon: Crumble four slices before adding them to the pot. You can cook them ahead of time or use leftover bacon.
• Potatoes: Peel and dice three medium potatoes into similar-sized pieces so they cook evenly.
• Kidney beans and black beans: Use one 15-ounce can of each. Drain and rinse both before adding them to the stew.
• Corn: Drain one 15-ounce can of corn kernels. It adds a little sweetness alongside the smoky meat and spices.
• Diced tomatoes: Add one 15-ounce can with its juices for flavour and a rich tomato broth.
• Beef broth: Two and a half cups provide the liquid for the stew. Keep a little extra on hand if you prefer a thinner consistency.
• Chili powder, cumin and smoked paprika: This blend gives the stew its warm, savoury seasoning without making it especially spicy.
• Salt and pepper: Start with the amounts in the recipe, then taste before serving. The sausage, bacon and broth may already be salty.
• Shredded cheddar cheese, optional: Stir in one cup at the end for a cheesy finish, or let everyone sprinkle some over their own bowl.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don't miss out on any important tips and tricks!

Step By Step Instructions

 STEP 1: 

I added some ground beef to a large Dutch oven over medium heat.

I also added the diced onions and some minced garlic to the pot.

I crumbled the ground beef well as it cooked.

 STEP 2: 

Once the ground beef was fully browned, I drained the grease from the pot.

I added the sliced smoked sausage and crumbled bacon to the pot.

I stirred well and continued cooking until the sausage was heated through.

 STEP 3: 

I added the diced potatoes to the pot and stirred all of the ingredients together well.

 STEP 4: 

I added some kidney beans, black beans, corn and diced tomatoes to the pot.

I stirred all of the ingredients together.

 STEP 5: 

Then I added some beef broth, chili powder, cumin, smoked paprika, salt and pepper to the pot.

I stirred well again.

 STEP 6: 

I brought the mixture to a simmer, then reduced the heat to low and placed a lid on the pot.

I let the stew simmer for about twenty minutes until the potatoes were tender.

I added some shredded cheddar to the pot and stirred it into the stew.

Then the cowboy stew was ready to serve.

I served my stew with some cornbread.

If you are looking for an easy ground beef stew recipe, then you need to try this Texas Cowboy Stew!

• Dice the potatoes evenly. Small, similar-sized pieces will get tender at the same time without leaving you with a mix of mushy and undercooked potatoes.
• Drain the beef well. Pour off the excess fat after browning so the broth stays rich without feeling greasy.
• Give the sausage a few minutes in the pot. Let the slices heat through with the beef and bacon before adding the broth to bring out their smoky flavour.
• Keep the tomato juices. Add the diced tomatoes straight from the can. Their juices help flavour the broth.
• Simmer gently with the lid on. A low simmer gives the potatoes time to soften without cooking away too much liquid. Check them with a fork after about 20 minutes.
• Taste before adding extra salt. Bacon, smoked sausage and beef broth all contribute saltiness, so adjust the seasoning at the end.
• Add cheddar just before serving. Stir it in off the heat for a creamier stew, or sprinkle it over individual bowls if you want to keep the broth as is.
• Adjust the broth to your liking. If the stew gets thicker than you want, stir in a splash of beef broth until it’s just right.

Substitutions and Variations

• Swap the ground beef: Ground turkey works if that’s what you have on hand. Brown it with the onion and garlic as directed.
• Try another sausage: Kielbasa works well in place of smoked sausage. Slice it into rounds and add it at the same point in the recipe.
• Use different beans: Pinto beans can replace either the kidney beans or black beans. Drain and rinse them first.
• Add more vegetables: Diced bell pepper can go in with the onion, while frozen corn can replace canned corn. There’s no need to thaw the corn first.
• Turn up the heat: Add a pinch of cayenne or a diced jalapeño if you like a spicier stew.
• Change the topping: Instead of stirring cheddar into the pot, add it to individual bowls with sour cream, green onions or crushed tortilla chips.
• Make it brothier: Add extra beef broth, a little at a time, until the stew reaches your preferred consistency.

Frequently Asked Questions

Is Texas Cowboy Stew spicy?

• As written, it has warm flavour from the chili powder, cumin and smoked paprika, but it isn’t especially spicy. For more heat, add a pinch of cayenne or a diced jalapeño.

Do I need to drain the beans and corn?

• Yes. Drain and rinse the kidney beans and black beans, and drain the corn. Add the diced tomatoes with their juices.

How do I know when the stew is done?

• The potatoes should be tender when pierced with a fork. Start checking after 20 minutes of simmering; they may need up to 25 minutes, depending on how large you diced them.

Can I make Texas Cowboy Stew ahead of time?

• Yes. Let it cool, then refrigerate it in an airtight container for up to 3 to 4 days. Reheat gently on the stove, adding a splash of beef broth if it has thickened.

Can I freeze the leftovers?

• Yes, but the potatoes may become softer after thawing. Cool the stew completely, freeze it in airtight containers for up to 3 months, and thaw it in the refrigerator before reheating.

Texas Cowboy Stew

Yield: 6 - 8 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Texas Cowboy Stew is a hearty dish loaded with ground beef, smoked sausage, bacon, potatoes, corn, beans and diced tomatoes all in a flavourful beef broth.

4.4 Stars (137 Reviews)

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Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 package (14 ounces) skinless smoked sausage, sliced
• 4 slices cooked bacon, crumbled
• 3 medium potatoes, peeled and diced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn kernels, drained
• 1 can (15 ounces) diced tomatoes
• 2 ½ cups beef broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup shredded cheddar cheese, optional

Instructions

1. In a large pot or Dutch oven, cook the ground beef, onion, and minced garlic over medium heat until browned. Drain any excess fat.
2. Add the sliced smoked sausage and crumbled cooked bacon to the pot. Stir and cook for a few minutes until the sausage is heated through.
3. Add the diced potatoes to the pot and stir to combine.
4. Stir in the kidney beans, black beans, corn, and diced tomatoes (with their juice).
5. Add the beef broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine all the ingredients.
6. Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let the stew simmer for about 20-25 minutes, or until the potatoes are tender and the flavors are well combined.
7. Optional step: Stir in the shredded cheddar cheese.
8. Serve and enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 402Total Fat: 20gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 75mgSodium: 967mgCarbohydrates: 30gFiber: 5gSugar: 7gProtein: 28g

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