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.

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.

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.

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.

Texas Cowboy Stew 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

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Instructions

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.
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.
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.
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