Texas Cowboy Stew Recipe

Introduction

Texas Cowboy Stew is a hearty and flavorful one-pot meal perfect for chilly evenings. Packed with smoky bacon, savory sausage, tender beef, and plenty of beans and vegetables, it offers a satisfying taste of the Southwest. This stew is both easy to make and great for feeding a crowd.

Ingredients

• 6 slices bacon
• 1 pound lean ground beef
• 1 cup diced onion (about half a large onion)
• 2 teaspoons minced garlic (about 2 cloves)
• 14 ounces smoked sausage, sliced into ¼-inch thick rounds
• 1 (14.5-ounce) can diced tomatoes (not drained)
• 1 (15.5-ounce) can pinto beans (drained and rinsed)
• 1 (15-ounce) can black beans (drained and rinsed)
• 1 (14.5-ounce) can diced tomatoes and green chiles (not drained)
• 1 (15-ounce) can whole kernel corn (drained)
• 3 cups peeled and diced Yukon Gold potatoes (about 2-3 medium potatoes cut into 1-inch pieces)
• 2 ½ to 3 cups beef broth
• 2 teaspoons cumin
• 2 teaspoons chili powder
• Salt to taste
• Ground black pepper to taste

Instructions

1. Step 1: Dice the bacon into small pieces. Add them to a large pot or Dutch oven over medium-high heat. Cook, stirring occasionally, until the bacon is crisp, about 5-7 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Pour off most of the bacon grease from the pot, leaving a little to cook the meat.
2. Step 2: Add the lean ground beef to the pot. Cook and crumble it until it is no longer pink, about 5-7 minutes. Stir in the diced onion, minced garlic, and smoked sausage slices. Continue to cook until the onion is translucent and the sausage is browned.
3. Step 3: Lower the heat to medium. Add the diced tomatoes, pinto beans, black beans, diced tomatoes with green chiles, corn, diced potatoes, beef broth, cumin, chili powder, and the reserved bacon back into the pot. Season with salt and pepper to taste. Stir well to combine.
4. Step 4: Bring the stew to a gentle boil. Reduce the heat to medium-low and cover the pot. Let it simmer for 45 minutes to an hour, stirring occasionally, until the potatoes are tender and the flavors have melded together.

Tips & Variations

• For extra heat, add a dash of cayenne pepper or chopped jalapeños.
• Substitute Yukon Gold potatoes with red potatoes or sweet potatoes for a different flavor.
• If you prefer a thicker stew, mash some of the potatoes against the side of the pot and stir.
• Use smoked paprika to enhance the smoky flavor if you don’t have smoked sausage.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of beef broth if it has thickened too much. You can also freeze the stew for up to 3 months and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew vegetarian?

Yes, you can omit the bacon, ground beef, and sausage, and replace the beef broth with vegetable broth. Add extra beans and vegetables to maintain heartiness.

What can I serve with Texas Cowboy Stew?

This stew pairs well with cornbread, crusty bread, or a simple green salad to balance the rich flavors.

Texas Cowboy Stew Recipe

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4.8 from 140 reviews

Texas Cowboy Stew is a hearty, flavorful one-pot meal packed with smoky bacon, lean ground beef, smoked sausage, tender potatoes, beans, corn, and a blend of aromatic spices. This stew combines rich Texan flavors with a comforting, rustic texture perfect for any occasion needing a satisfying and warming dish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Texan, American

Ingredients

Scale 1x2x3x

Meat and Proteins

• 6 slices bacon
• 1 pound lean ground beef
• 14 ounces smoked sausage, sliced into ¼-inch thick rounds

Vegetables and Beans

• 1 cup diced onion (about half a large onion)
• 2 teaspoons minced garlic (about 2 cloves)
• 1 (14.5-ounce) can diced tomatoes (not drained)
• 1 (15.5-ounce) can pinto beans (drained and rinsed)
• 1 (15-ounce) can black beans (drained and rinsed)
• 1 (14.5-ounce) can diced tomatoes and green chiles (not drained)
• 1 (15-ounce) can whole kernel corn (drained)
• 3 cups peeled and diced Yukon Gold potatoes (about 2–3 medium potatoes cut into 1-inch pieces)

Liquids and Seasonings

• 2 ½–3 cups beef broth
• 2 teaspoons cumin
• 2 teaspoons chili powder
• Salt, to taste
• Ground black pepper, to taste

Instructions

1. Cook the bacon: Dice 6 slices of bacon into small pieces and add them to a large pot or Dutch oven set over medium-high heat. Stir the bacon pieces occasionally and cook until they become crisp, about 5-7 minutes. Once cooked, remove the bacon with a slotted spoon and place it on a plate lined with paper towels to drain excess grease. Carefully drain most of the bacon grease from the pot, leaving a little for flavor.
2. Brown the ground beef and sausage: Add 1 pound of lean ground beef to the pot and cook it, breaking it up with a spoon, until no pink remains, around 5-7 minutes. Then add 1 cup diced onion, 2 teaspoons minced garlic, and the sliced smoked sausage. Continue cooking until the onions turn translucent and the sausage is nicely browned, stirring frequently to combine all ingredients.
3. Add remaining ingredients: Reduce the heat to medium. Next, add to the pot the 1 can of diced tomatoes (with juices), pinto beans (drained and rinsed), black beans (drained and rinsed), diced tomatoes with green chiles (with juice), whole kernel corn (drained), diced Yukon Gold potatoes, and 2 ½ to 3 cups beef broth. Stir in 2 teaspoons cumin, 2 teaspoons chili powder, and the reserved cooked bacon. Season the stew with salt and ground black pepper according to your taste preferences.
4. Simmer the stew: Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the pot with a lid and let the stew simmer for 45 minutes to 1 hour, stirring occasionally. This slow simmer allows flavors to meld beautifully and the potatoes to become tender.

Notes

• Adjust the beef broth quantity if you prefer thicker or thinner stew consistency.
• For extra smoky flavor, consider using smoked paprika along with chili powder.
• Leftovers keep well in the refrigerator for up to 3 days and reheat wonderfully.
• Feel free to substitute Yukon Gold potatoes with red potatoes or other waxy potatoes.
• Add a dash of hot sauce or cayenne pepper if you like your stew spicy.

Keywords: Texas Cowboy Stew, beef stew, smoked sausage stew, hearty stew, one-pot meal, comfort food, spicy stew