Texas Cowboy Stew Recipe

You can almost hear the crackle of a campfire when you lift the lid off a pot of Cowboy Stew. It’s not a fussy dish, far from it. This is food with its sleeves rolled up, hearty and satisfying in a way that just feels right, especially when the air gets a little crisp.

The beauty lies in its straightforwardness—a glorious, simmering mix of meats, potatoes, and beans, all brought together with warm spices. It’s the kind of meal that welcomes you to the table with a comforting, delicious sigh.

A Few Ideas Before You Start

Think of this recipe as a trusty trail map rather than a rigid set of rules. It’s wonderfully forgiving and open to your own interpretation based on what you have on hand.

That’s the spirit of the dish, after all. If your crew has particular tastes, or if you’re just looking to clear out the pantry, you’ve got plenty of room to explore. The goal is a big, delicious pot of comfort that suits your table perfectly.

So, feel free to get creative with the veggies. A handful of frozen green beans or peas tossed in with the corn adds a nice pop of color and texture. For a bit of a kick, a small can of diced green chiles can join the party with the tomatoes. This stew is a canvas, ready for your personal touch.

Ingredients Needed for the Recipe

Here’s what you’ll need to gather. The combination of meats gives it a deep, smoky foundation, while the beans and potatoes make it a complete meal all on its own.

• Bacon: Chopped and cooked first to render its fat, which becomes the flavorful base for everything that follows.
• Ground Beef: Lean ground beef adds heartiness and traditional stew flavor as it browns with the aromatics.
• Onion & Garlic: The essential aromatic duo, sautéed until soft to build a savory foundation for the stew.
• Smoked Sausage: Sliced into rounds, it brings a distinct, smoky note and satisfying texture that’s key to the dish.
• Potatoes: Diced russet potatoes break down slightly as they cook, helping to thicken the broth and providing soft, comforting bites.
• Beans & Corn: A can each of kidney beans, black beans, and corn add color, texture, and a touch of sweetness, making the stew more substantial.
• Diced Tomatoes: Canned tomatoes, with their juices, contribute a bright, acidic balance to the rich meats and beans.
• Beef Broth: This forms the liquid body of the stew, enriching all the other ingredients as they simmer together.
• Spices: Chili powder, cumin, and smoked paprika work in harmony to give the stew its warm, southwestern-inspired character.
• Cheddar Cheese (Optional): Stirred in at the end, it melts into creamy, tangy ribbons that enrich the stew wonderfully.

How to make Cowboy Stew?

Grab your largest, heaviest pot or Dutch oven. This recipe makes a generous amount, perfect for feeding a hungry group or ensuring fantastic leftovers. The process is simple, building flavor layer by savory layer.

Step 1 – Crisp the Bacon

Cook the chopped bacon over medium-high heat until it’s crisp and has rendered its fat. Scoop the bacon bits onto a paper-towel-lined plate. This is your first flavor prize. Now, pour off all but one glorious tablespoon of that liquid gold—the bacon drippings—left in the pot.

Step 2 – Brown the Beef & Aromatics

In that same pot with the bacon drippings, add the ground beef, chopped onion, and minced garlic. Cook it all over medium heat, breaking up the meat as you go, until the beef is no longer pink and the onions are soft. Drain off any excess fat if needed, but keep all those tasty browned bits stuck to the bottom.

Step 3 – Add the Sausage & Bacon

Time to reunite the bacon with its old friends. Add the sliced smoked sausage and the reserved crispy bacon back into the pot. Give it a good stir, and let it cook for just a few minutes. This step wakes up the sausage and lets everything get acquainted.

Step 4 – Incorporate Potatoes & Veggies

Now, stir in your diced potatoes until they’re coated in all that goodness. Follow them with the drained and rinsed kidney beans, black beans, and corn. Don’t drain the diced tomatoes—pour the entire can, juice and all, right into the pot.

Step 5 – Season and Simmer

Pour in the beef broth, then sprinkle over the chili powder, cumin, smoked paprika, salt, and pepper. Give the whole pot a mighty stir, scraping the bottom to mix everything perfectly. Bring it to a lively simmer, then immediately reduce the heat to low.

Cover the pot with a lid. Let the stew simmer gently for 20 to 25 minutes. You’ll know it’s ready when the potatoes are fork-tender and the broth has thickened slightly. The smell in your kitchen will be absolutely incredible.

Step 6 – The Optional, Cheesy Finish

This is the moment of truth. You can serve the stew right now, and it will be fantastic. Or, for a luxuriously creamy twist, turn off the heat and stir in the shredded cheddar cheese until it’s melted and swirled throughout. Either way, you’ve won dinner.

What to Serve with Cowboy Stew

While this stew is a meal in a bowl, the right side can turn it into a truly memorable feast. You’ll want something to scoop up every last drop of that flavorful broth. The contrast in textures and flavors makes all the difference.

A skillet of hot, slightly sweet cornbread is the classic, can’t-go-wrong partner. Alternatively, a loaf of crusty artisan bread or a basket of flaky buttermilk biscuits are just as perfect for sopping. For a fresh counterpoint, a simple green salad with a tangy vinaigrette or a creamy, crunchy coleslaw cuts through the stew’s richness beautifully.

Tips

• For an even deeper flavor, let the browned ground beef and onions cook for an extra minute or two until they develop a deeper, caramelized color on the bottom of the pot.
• If you prefer a thicker stew, you can mash a few of the potato pieces against the side of the pot with your spoon during the last few minutes of simmering.
• Don’t skip letting the stew simmer covered—this gentle cooking is what melds the flavors and perfectly cooks the potatoes without reducing the broth too much.
• Feel free to set up a “fixin’s” bar with bowls of sour cream, sliced green onions, crushed tortilla chips, or fresh cilantro for everyone to customize their bowl.

Adapting for Your Slow Cooker or Instant Pot

This recipe adapts beautifully to modern kitchen helpers, making it even more convenient for busy days. The method changes a bit, but the delicious result is exactly the same.

For a slow cooker, simply cook the bacon and brown the beef with onions and garlic in a skillet first. Then, transfer everything—including all other ingredients except the cheese—to your crock pot. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.

For the Instant Pot, use the sauté function to cook the bacon and brown the beef. Add remaining ingredients (except cheese), seal, and cook on High Pressure for just 4 minutes, followed by a quick release.

Print Recipe

Texas Cowboy Stew Recipe

Author: Kelsey Perez Cooking Method: Simmering Cuisine: American Courses: Dinner, Lunch

Difficulty: easy Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins

Servings: 8 Estimated Cost: $ 15 Calories: 420

Best Season: Fall, Winter

Description

This hearty and satisfying Cowboy Stew is perfectly spiced and loaded with ground beef, smoked sausage, beans, potatoes, and corn. It’s a big bowl of comfort on a cool fall or winter day and pairs perfectly with a thick slice of cornbread slathered with cinnamon honey butter!

ingredients

Servings

• 1 pound lean ground beef (80/20 recommended for flavor)
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 (14-ounce) package smoked sausage (sliced (e.g., Eckrich or kielbasa))
• 4 slices bacon (chopped)
• 3 medium potatoes (peeled and diced (russet or Yukon gold))
• 1 (15-ounce) can kidney beans (rinsed and drained)
• 1 (15-ounce) can black beans (rinsed and drained)
• 1 (15-ounce) can corn kernels (drained)
• 1 (15-ounce) can diced tomatoes (with juice)
• 2 ¹⁄₂ cups beef broth (or chicken/vegetable broth)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ¹⁄₂ teaspoon smoked paprika (or sweet paprika)
• ¹⁄₂ teaspoon salt
• ¹⁄₄ teaspoon black pepper
• 1 cup shredded cheddar cheese (optional)

Instructions

1. In a large Dutch oven or heavy-bottomed pot, cook chopped bacon over medium-high heat until crispy. Remove with a slotted spoon, drain on paper towels, and set aside. Leave about 1 tablespoon of bacon drippings in the pot.
2. In the same pot, add ground beef, chopped onion, and minced garlic. Cook over medium heat, breaking up the meat, until browned and onions are soft. Drain excess fat.
3. Return the cooked bacon to the pot and add sliced smoked sausage. Stir and cook for 2–3 minutes to heat through and lightly brown the sausage.
4. Add diced potatoes and stir to combine.
5. Stir in kidney beans, black beans, corn, and diced tomatoes with their juices.
6. Pour in beef broth and add chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to combine.
7. Bring the stew to a simmer, then reduce heat to low. Cover and cook for 20–25 minutes, or until potatoes are tender.
8. Optional: Stir in shredded cheddar cheese until melted. Let rest 5 minutes before serving.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 8g40%

Trans Fat 0.5g

Cholesterol 65mg22%

Sodium 980mg41%

Potassium 820mg24%

Total Carbohydrate 35g12%

Dietary Fiber 7g29%

Sugars 6g

Protein 26g52%

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Calcium 120 mg

Iron 4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Storage: Cool completely and store in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in fridge before reheating.
• Slow Cooker Option: Brown meat and bacon first, then add all ingredients (except cheese) to crockpot. Cook on LOW 6–8 hrs or HIGH 3–4 hrs.
• Instant Pot: Use Sauté mode for bacon and beef. Add remaining ingredients (except cheese), pressure cook 4 minutes, quick release.
• Serving Suggestions: Top with sour cream, green onions, cilantro, or serve with cornbread or biscuits.

Keywords: cowboy stew, texas stew, beef and sausage stew, hearty soup, one-pot stew, comfort food