Cowboy Stew is packed with smoky sausage, tender beef, beans, and hearty vegetables all simmered together in a rich broth. Every bite is loaded with flavor and filling ingredients that make this a true comfort meal. It comes together in one pot with simple steps and everyday pantry staples.
Why You Need To Make This One Pot Cowboy Stew
- Full of protein and veggies: This stew combines beef, sausage, beans, corn, potatoes, and peppers for a balanced meal that keeps everyone satisfied without needing extra side dishes.
- Minimal prep work: Most of the ingredients are simply chopped and tossed in the pot, so you spend less time cooking and more time enjoying the meal.
- Budget-friendly: Uses affordable, everyday ingredients that stretch to feed a group without sacrificing flavor or nutrition.
I love hearty meals like this Cowboy Texas Stew and my Stovetop Beef Stew on a Sunday afternoon, especially during the winter when something warm and cozy is needed. I always make a big batch so we have plenty of leftovers to enjoy during the week. What I love is how easy it is to customize with different vegetables or proteins, so it never feels like we are eating the same thing twice.
Ingredients and Substitutions
- Bacon – Any type of bacon works, but thick-cut gives more texture.
- Smoked sausage – Kielbasa or andouille are great alternatives for different flavor profiles.
- Yellow onion – White, sweet, or red onions can be substituted.
- Green bell pepper – Any color bell pepper works; red or yellow will be slightly sweeter.
- Lean ground beef – Ground turkey, chicken, or pork can be used instead.
- Garlic – Jarred minced garlic works in a pinch.
- Chili powder – No substitutions.
- Ground cumin – No substitutions.
- Salt and pepper – No substitutions.
- Low-sodium beef broth – Chicken or vegetable broth can be substituted.
- Pinto and black beans – Kidney beans or great northern beans can be used instead.
- Fire-roasted diced tomatoes – Regular diced tomatoes can be used, but will have less smoky flavor.
- Frozen corn kernels – Canned corn (drained) or fresh corn cut off the cob work.
- Russet potatoes – Yukon gold or red potatoes can be substituted.
Mandy’s Top Tip
Use lean ground beef since the bacon and sausage already contain a lot of fat. If you use a fattier cut, drain it well before adding the seasonings to prevent excess grease from gathering on top.
Tips for Success
Use low-sodium beef broth – Many of the ingredients are naturally salty, which helps keep the overall salt level in check.
Cut potatoes evenly – This ensures they cook at the same rate and stay tender without falling apart.
Scrape the pot after adding broth – Loosen the browned bits from the bottom to add extra depth of flavor to the stew.
How to Make the Hearty Cowboy Stew
This recipe comes together in simple steps. First, cook the bacon and sausage to build flavor, then add the vegetables, beef, and seasonings. Stir in the broth, beans, tomatoes, corn, and potatoes, then simmer until everything is tender and the flavors blend together.
Cook the bacon.
Cook the veggies.
Add the liquids and potatoes.
Brown the sausage.
Cook and season the beef.
Simmer.
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More Ground Beef Dinner Ideas
Try these other delicious ground beef dishes.
Did you try this Texas Cowboy Stew? Let me know how it turned out by leaving a comment and ⭐ rating below!
Cowboy Stew Recipe
Ingredients
- 6 slices bacon cut into pieces
- 1 (14-ounce) smoked sausage link cut into 1/4 inch thick slices
- 1 large yellow onion diced
- 1 green bell pepper diced
- 1 pound lean ground beef (I used 90/10)
- 4 cloves garlic minced
- 1 tablespoon chili powder
- 1 1/2 tablespoons ground cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 cups low-sodium beef broth
- 1 (15-ounce) can pinto beans undrained
- 1 (15-ounce) can black beans undrained
- 1 (14.5-ounce) can fire-roasted diced tomatoes undrained
- 1 1/2 cups frozen corn kernels
- 2–3 russet potatoes cut into 1-inch pieces
Instructions
- In a large pot over medium-high heat, cook the bacon until crisp. Remove to a paper towel-lined plate.
- Add the smoked sausage to the pot and cook until browned. Remove and set aside with the bacon.
- Add the onion and bell pepper to the pot and cook for 3–4 minutes until softened. Stir in the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Add the garlic, chili powder, cumin, salt, and pepper. Stir and cook for 1 minute until fragrant.
- Pour in the beef broth, pinto beans, black beans, diced tomatoes, corn, and potatoes. Stir well to combine.
- Return the bacon and sausage to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 25–30 minutes, stirring occasionally, until potatoes are tender.
- Taste and adjust seasoning if needed before serving.
Notes
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Cool completely, then freeze in a freezer-safe container for up to 3 months.
- Reheat: Warm on the stovetop over medium heat or in the microwave until heated through, adding a splash of broth if it has thickened too much.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.