If you’re after a filling, flavorful dish that’s simple to make, Texas Cowboy Stew is your go-to recipe! Packed with smoky sausage, tender potatoes, and hearty beans, this stew is the ultimate comfort food. Whether you’re cooking for family or hosting a gathering, this one-pot Dutch oven wonder delivers on taste and convenience.
This dish is one of my favorites because it’s so versatile and satisfying. With bold flavors from ground beef, sausage, and spices, this hearty stew is perfect for cozy nights or casual dinners. A sprinkle of cheese and green onions on top adds the perfect finishing touch.
Texas Cowboy Stew is easy to keep warm for potlucks (pop it into a slow cooker to keep warm) or serve right off the stovetop for a big family meal. It’s meaty, flavorful, and incredibly easy to throw together, making it one of my top recipes for any occasion.
How to Make Texas Cowboy Stew
- Heat a large Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up into smaller pieces as it cooks about, 4–6 minutes.
- Add the smoked sausage, onion, garlic, chili powder, salt, cumin, and black pepper to the pot. Cook, stirring frequently, until the sausage browns and the onion softens, about 6 minutes.
- Stir in the beef stock, potatoes, kidney beans, fire-roasted tomatoes, green pepper, frozen corn, and Rotel tomatoes. Sprinkle in the chipotle powder for a smoky kick.
- Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer, stirring occasionally, for 45–50 minutes, or until the potatoes are tender and the flavors have melded.
- Ladle the stew into bowls and garnish with shredded cheddar cheese and sliced green onions. Serve hot and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Yukon Gold potatoes are creamy and hold their shape well, but russet potatoes are a great alternative.
- Use any kind of smoked sausage or kielbasa; it’ll all taste great!
- For a spicier kick, use hot Rotel or add a few dashes of your favorite hot sauce.
- This stew tastes even better the next day, so it’s perfect for leftovers or meal prep.
Make It A Meal
Pair this Texas Cowboy Stew with a side of cornbread or a simple green salad to round out the meal. This meaty stew recipe is so full of everything that you don’t really need to serve anything with it. Just dig in!
Storage
Allow the stew to cool completely, then store it in an airtight container in the refrigerator for up to 4 days. For longer storage, divide it into individual portions in Souper Cubes and freeze for up to 3 months. When reheating, thaw overnight in the refrigerator and warm on the stovetop over medium heat, adding a bit of beef stock if needed to adjust the consistency.
Texas Cowboy Stew
Add Preferred SourceIngredients
- 1 pound ground beef 80/20 ground beef is fine
- 1 pound smoked sausage or kielbasa sausage sliced into ½-inch rounds
- 1 medium yellow onion chopped, about 1 ½ cups
- ½ green bell pepper diced
- 3 cloves garlic finely chopped, about 1 tablespoon
- 2 tablespoons chili powder
- 1 ¾ teaspoons kosher salt
- 1 tablespoon ground cumin
- ½ teaspoon black pepper
- 4 cups beef stock
- 4 medium Yukon Gold potatoes cut into ½-inch pieces, about 3 cups
- 15.5 ounces canned kidney beans 2 cans, drained and rinsed
- 28 ounces canned fire-roasted tomatoes diced
- 1 cup frozen corn niblets
- 14.5 ounces canned Rotel tomatoes
- ½ teaspoon chipotle powder
- cheddar cheese shredded, optional garnish
- green onions sliced, optional garnish
Instructions
- Heat a large Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up into smaller pieces as it cooks (about 4–6 minutes).
- Add the smoked sausage, onion, garlic, chili powder, salt, cumin, and black pepper to the pot. Cook, stirring frequently, until the sausage browns and the onion softens (about 6 minutes).
- Stir in the beef stock, potatoes, kidney beans, fire-roasted tomatoes, frozen corn, and Rotel tomatoes. Sprinkle in the chipotle powder for a smoky kick.
- Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer, stirring occasionally, for 45–50 minutes, or until the potatoes are tender and the flavors have melded.
- Ladle the stew into bowls and garnish with shredded cheddar cheese and sliced green onions. Serve hot and enjoy!
Notes
Chef Jenn’s Tips
- Yukon Gold potatoes are creamy and hold their shape well, but russet potatoes are a great alternative.
- Don’t skip this—it adds a smoky depth that makes the stew stand out.
- For a spicier kick, use hot Rotel or add your favorite hot sauce.
- This stew tastes even better the next day, so it’s perfect for leftovers or meal prep.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.