Texas Cowboy Stew Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://frommamamaya.com/texas-cowboy-stew-recipe/
