This hearty Texas Cowboy Stew is comfort food at its finest – a robust, flavor-packed one-pot wonder that brings together smoky sausage, ground beef, and a bounty of vegetables in a rich, savory broth. Perfect for feeding a hungry crowd or meal prepping for the week, this stew delivers big Texas flavor with minimal effort!

Why You’ll Love This Recipe

  • Hearty and Filling: This isn’t some wimpy soup that leaves you hungry an hour later. This stew is packed with protein and vegetables that will keep you satisfied for hours.
  • One-Pot Wonder: Everything cooks in a single pot, which means maximum flavor development and minimal cleanup. Who doesn’t love that?
  • Make-Ahead Marvel: This stew actually tastes better the next day when all the flavors have had time to mingle and get acquainted.
  • Crowd-Pleaser: Whether you’re feeding a family or a crowd, this recipe scales beautifully and satisfies everyone from picky eaters to gourmands.
  • Budget-Friendly: Using affordable ingredients like ground beef, potatoes, and beans helps stretch your dollar without sacrificing flavor.

Ingredients You’ll Need

  • Beef Smoked Sausage: Adds a smoky, savory foundation that elevates the entire stew. Hillshire Farms works beautifully here, but any quality smoked sausage will do.
  • Ground Beef: Provides richness and texture. The lean variety gives you protein without excessive grease.
  • Yellow Onion: The aromatic base that builds flavor from the ground up. Don’t skimp here!
  • Garlic: Adds that essential punch of flavor that brings depth to the stew.
  • Russet Potatoes: These starchy spuds thicken the stew naturally while adding hearty substance.
  • Beef Broth: Forms the backbone of our stew’s liquid. Use low-sodium if you’re watching salt intake.
  • Frozen Corn: Sweet kernels provide pops of texture and natural sweetness throughout.
  • Frozen Peas & Carrots: Adds color, nutrition, and convenience – no chopping required!
  • Pinto Beans: These creamy beans add protein and fiber, while their liquid helps thicken the stew beautifully.
  • Stewed Tomatoes: Provides chunks of tomato goodness and tangy flavor that balances the richness.
  • Rotel Tomatoes & Green Chilies: The secret ingredient that brings a mild kick and authentic Southwestern flavor.
  • Spices (Chili Powder, Cumin, Smoked Paprika): This power trio creates that signature Texas flavor profile.
  • Salt & Pepper: Simple seasonings that tie everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spice It Up

Love heat? Add a diced jalapeño with the onions or stir in some hot sauce at the end. For serious spice lovers, substitute spicy Rotel or add a pinch of cayenne pepper.

Meat Alternatives

Try using ground turkey instead of beef for a lighter option, or go all sausage for an even richer stew. Venison or wild game works beautifully for hunters with a full freezer.

Bean Bonanza

Swap pinto beans for black beans or kidney beans based on what you have on hand. For a three-bean version, use a combination!

Veggie Boost

Toss in bell peppers, celery, or zucchini to amp up the vegetable content. A handful of chopped kale or spinach stirred in during the last 5 minutes adds color and nutrition.

How to Make Texas Cowboy Stew

Step 1: Brown the Sausage

In a large stock pot (7-8 quarts) over medium-high heat, cook the sliced beef sausage for 5-6 minutes until the edges crisp up and it releases its flavorful fat. Transfer to a paper towel-lined plate to drain, reserving the rendered fat in the pot.

Step 2: Cook the Beef Mixture

Add ground beef, diced onion, and minced garlic to the pot with the sausage drippings. Brown the meat for 5-6 minutes until no pink remains and the onions have softened. Drain excess fat if needed.

Step 3: Combine Everything

Return the cooked sausage to the pot and add all remaining ingredients: potatoes, beef broth, corn, peas and carrots, pinto beans with their liquid, stewed tomatoes, Rotel tomatoes, and all seasonings. Stir thoroughly to combine everything.

Step 4: Simmer to Perfection

Bring the stew to a boil, then reduce heat to low, cover with the lid slightly ajar, and simmer for 1 hour. The magic happens during this time as flavors meld and potatoes become tender.

Step 5: Final Adjustments

Taste and adjust seasonings if needed. If you prefer a thicker stew, you can mash some of the potatoes against the side of the pot or continue simmering uncovered for a few extra minutes.

Pro Tips for Making the Recipe

  • Develop Flavor Layers: Don’t rush the browning steps – those caramelized bits on the bottom of the pot are flavor gold.
  • Potato Perfection: Cut potatoes in uniform 1-inch pieces to ensure they cook evenly.
  • Simmer Smartly: Keep the lid cracked during simmering to allow some reduction while maintaining enough liquid.
  • Bean Strategy: The bean liquid adds body to the stew, but you can drain them if you prefer a more broth-like consistency.
  • Tomato Technique: Break up larger chunks of stewed tomatoes before adding, or crush them with your spoon while they’re in the pot.

How to Serve

Perfect Pairings

Serve this hearty stew with a hunk of warm cornbread or crusty sourdough for sopping up those delicious juices. A simple green salad with vinaigrette provides a fresh contrast to the rich stew.

Tasty Toppings

Set out bowls of shredded cheddar cheese, sliced green onions, sour cream, or chopped fresh cilantro and let everyone customize their bowl.

Meal Planning

This stew works beautifully for a weeknight dinner with leftovers planned for lunch the next day. It’s also perfect for weekend family gatherings or game day festivities.

Make Ahead and Storage

Storing Leftovers

Once cooled, store the stew in airtight containers in the refrigerator for up to 4 days. The flavor actually improves after a day or two as everything melds together.

Freezing

This stew freezes beautifully! Portion into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Warm refrigerated stew on the stovetop over medium heat, stirring occasionally and adding a splash of broth if needed to loosen it up. For frozen stew, thaw first for best results, then reheat gently until hot throughout.

FAQs

  1. Can I make this in a slow cooker?

    Absolutely! Brown the sausage and beef mixture first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the frozen vegetables during the last hour to prevent them from becoming mushy.

  2. How can I make this stew thicker?

    The easiest method is to mash some of the potatoes against the side of the pot with a wooden spoon. Alternatively, you can simmer the stew uncovered for an additional 10-15 minutes to reduce the liquid, or make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it in during the last 5 minutes of cooking.

  3. Is this stew spicy?

    It has a mild kick from the Rotel tomatoes and green chilies, but it’s not overwhelming. The chili powder adds more flavor than heat. If you’re sensitive to spice, use mild Rotel or substitute with regular diced tomatoes and a mild green bell pepper.

  4. Can I prep ingredients ahead of time?

    Definitely! Brown the meats, chop the vegetables, and measure out the spices a day in advance. Store everything separately in the refrigerator, then combine and simmer when you’re ready to cook.

Final Thoughts

This Texas Cowboy Stew is more than just a meal—it’s a tradition in a pot. Hearty, satisfying, and bursting with flavor, it embodies the spirit of Texas cooking: bold, unfussy, and guaranteed to please a crowd. Whether you’re feeding a hungry family on a busy weeknight or gathering friends for a casual dinner, this stew delivers comfort in every spoonful. Give it a try—I’m confident it will earn a permanent spot in your recipe collection!

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Texas Cowboy Stew Recipe

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  • Author: Jasmine
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Category: Main-course
  • Method: One Pot & One Pan
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

Texas Cowboy Stew is a hearty, flavorful comfort meal that combines smoky sausage, tender ground beef, chunky potatoes, vibrant veggies, and zesty tomatoes. This one-pot wonder is ideal for chilly evenings or when you’re craving something satisfying and warm. With a touch of spice, a hint of smokiness, and loads of nutrition, this stew is the perfect dish to feed a crowd or enjoy leftovers during the week.

Ingredients

Units Scale

Meats & Protein

  • 12 ounces beef smoked sausage, cut into 1/4-inch thick slices
  • 1 pound lean ground beef

Vegetables

  • 1 1/2 cups diced yellow onion
  • 1 tablespoon minced garlic
  • 3 cups diced russet potato (1-inch pieces from 2 large peeled potatoes)
  • 1 1/2 cups frozen sweet yellow corn
  • 1 1/2 cups frozen peas & carrots medley blend
  • 31 ounces pinto beans with the liquids
  • 14.5 ounces stewed tomatoes
  • 10 ounces original Rotel diced tomatoes & green chilies

Liquids

  • 2 cups beef broth

Seasonings & Spices

  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Cook the Sausage
    Begin by adding the sliced beef smoked sausage to a large stock pot (7-8 quarts) over medium-high heat. Cook for 5-6 minutes until the edges of the sausage are crispy and the fat has rendered. Remove the cooked sausage pieces and place them on a paper towel-lined plate to drain the excess fat. Set aside.
  2. Brown the Ground Beef
    Use the same stock pot to cook the lean ground beef, diced yellow onion, and minced garlic. Cook for 5-6 minutes until the beef is browned, fully cooked, and no pink remains. Ensure the onions are tender at this stage. Drain any excess fat from the pot.
  3. Combine Ingredients
    Return the cooked beef smoked sausage to the pot. Add the diced russet potatoes, beef broth, frozen sweet corn, frozen peas & carrots, pinto beans (including the liquid for added thickness), stewed tomatoes, Rotel diced tomatoes with green chilies, chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir thoroughly to combine all the ingredients.
  4. Simmer the Stew
    Over medium-high heat, bring the stew to a boil. Once boiling, reduce the heat to low. Cover the pot, leaving the lid slightly ajar to let steam escape. Allow the stew to simmer for 1 hour. Check occasionally and ensure the potatoes are fork-tender before serving.

Notes

  • The liquid from the canned pinto beans thickens the stew slightly, enhancing its texture. If you’d prefer a thinner stew, feel free to drain the beans, but avoid rinsing them to preserve flavor.
  • If the stewed tomatoes are in large chunks, use a wooden spoon to break the tomatoes into smaller pieces for a smoother consistency.
  • This stew stores well, so leftovers can be easily reheated for a convenient and delicious meal the next day.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320
  • Sugar: 7g
  • Sodium: 900mg
  • Fat: 14g
  • Saturated Fat: 5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 8g
  • Protein: 20g
  • Cholesterol: 45mg
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Hey there, I’m Jasmine Miller, the foodie behind JmRecipes.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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