Texas-Style Cowboy Stew

A rich and hearty Texas-Style Cowboy Stew filled with ground beef, smoked sausage, black and pinto beans, fire-roasted tomatoes, potatoes, onions, and corn, simmered to perfection in a savory broth. Find the full recipe at FoodForYourGood.com

When it comes to hearty, comforting meals, nothing hits the spot quite like Texas-Style Cowboy Stew. Packed with bold flavors, smoky meats, and wholesome ingredients, this one-pot wonder is a true crowd-pleaser. Whether you’re cooking for family, meal-prepping for the week, or just craving a satisfying, rustic dish, this stew delivers big on taste and simplicity.

What makes this recipe so special? Well, it’s loaded with ground beef, smoky sausage, beans, fire-roasted tomatoes, and hearty potatoes, all simmered together in a rich, flavorful broth. Even better, it’s easy to customize! Want more heat? Toss in some jalapeños. Prefer a thicker consistency? Let it simmer a little longer. Because this dish is so versatile, you can make it just the way you like it.

Plus, since it’s made in one pot, cleanup is a breeze. So, whether you’re feeding a hungry crew or just want leftovers that taste even better the next day, this Texas-Style Cowboy Stew is a must-try. Ready to dig in? Let’s get cooking!

Recipe Yield: 6 servings

INGREDIENTS

1 lb ground beef
12 oz smoked sausage, sliced into rounds
1 can (15 oz) pinto beans, drained and rinsed
One can (15 oz) black beans, drained and rinsed
1 can (15 oz) fire-roasted diced tomatoes (with juices)
3 cups beef broth
1 1/2 cups frozen corn
2 medium potatoes, diced
1 small onion, chopped
2 cloves garlic, minced
1 1/2 tsp smoked paprika
1 tsp chili powder
1/2 tsp ground cumin
Salt and pepper, to taste
1 tbsp Worcestershire sauce
1/2 tsp hot sauce (optional, for extra spice)

INSTRUCTIONS

1. Brown the meat: Heat a large Dutch oven over medium heat. Add the ground beef and cook until browned. Drain excess grease, then add the sliced smoked sausage and cook for 2 more minutes.

2. Sauté the aromatics: Stir in the chopped onion and garlic, cooking until softened and fragrant, about 2 minutes.

3. Build the stew base: Add the diced potatoes, frozen corn, pinto beans, black beans, and fire-roasted tomatoes (with juices). Stir everything together.

4. Season and simmer: Pour in the beef broth and mix in smoked paprika, chili powder, cumin, Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 30-35 minutes, stirring occasionally, until the potatoes are tender and the flavors are well blended. If the stew thickens too much, add an extra ½ to 1 cup of broth or water while simmering to reach the desired consistency.

5. Adjust and serve: Taste and adjust seasoning if needed. If using hot sauce, stir it in at the end. Serve hot with crusty bread or cornbread!

Helpful Tips to Perfect This Recipe

Layer the Flavors: To get the most rich and deep flavor, make sure to brown the ground beef thoroughly before moving on to the next step. Then, let the smoked sausage caramelize for a minute or two before adding the onions and garlic. By doing this, you build a bold, savory base that will enhance the overall taste of your stew.
Let It Simmer: The longer your Texas-Style Cowboy Stew simmers, the more the flavors blend together. Although 30 minutes will work, allowing it to cook for up to 45 minutes on low heat will make it even heartier and more flavorful. For best results, stir occasionally and keep the lid slightly ajar to help the stew thicken naturally.
Customize the Spice Level: If you enjoy extra heat, consider adding diced jalapeños, a sprinkle of cayenne pepper, or a splash of hot sauce while the stew simmers. On the other hand, if you prefer a milder version, stick to smoked paprika and a light pinch of black pepper for a deep, smoky taste without overwhelming spice.

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