Texas Cowboy Stew (Quick and Easy Recipe)

My husband took one bite and said, “This is going in the rotation.”

High praise from a guy who usually just nods and keeps eating.

Texas Cowboy Stew is one of those recipes that looks like it should take all day but comes together in about an hour. It’s hearty, packed with protein, and has this smoky, slightly spicy flavor that makes you want to go back for seconds.

At a Glance: 60 min total • Serves 8 • One-pot meal • Freezes beautifully • Under $20 to make

I first had this at a friend’s house in Austin. She served it with cornbread and I ate two bowls. Then I went home and immediately tried to recreate it.

This version is pretty close to hers, but I added a few tweaks that make it even better. The ranch-style beans are the secret. They add this depth of flavor you just can’t get from regular pinto beans.

And here’s the thing: this gets better the next day. The flavors meld together overnight and you get this rich, complex taste that’s even better than when you first made it.

What You’ll Need

Main Ingredients

Component	What You Need
Protein Base	• 1 lb ground beef (80/20 works best) • 1 lb smoked sausage, sliced • 6 slices bacon, chopped
Vegetables	• 1 large onion, diced • 1 green bell pepper, diced • 3 cloves garlic, minced • 2 medium potatoes, cubed • 1 cup corn (frozen or canned)
Beans & Tomatoes	• 1 can (15 oz) ranch-style beans • 1 can (15 oz) pinto beans, drained • 1 can (14.5 oz) diced tomatoes • 1 can (10 oz) Rotel tomatoes
Liquids	• 2 cups beef broth • 1 cup water
Seasonings	• 2 tbsp chili powder • 1 tbsp cumin • 1 tsp paprika • 1 tsp garlic powder • 1 tsp onion powder • Salt and pepper to taste

Optional Toppings

Pick your favorites:

Shredded cheddar cheese
Sour cream
Sliced jalapeños
Fresh cilantro
Diced avocado
Crushed tortilla chips
Hot sauce

Your Kitchen Setup

Essential:

Large Dutch oven or heavy-bottomed pot (6+ quarts)
Sharp knife
Cutting board
Wooden spoon

Helpful:

Can opener (unless you’re fancy with pop-tops)
Ladle for serving
Cheese grater if using fresh cheese

Why This Recipe Works So Well

Most stew recipes use one type of meat. This uses three.

Sounds excessive, right? But each one brings something different to the pot.

The Meat Breakdown:

Meat Type	What It Does
Ground beef	Hearty base, soaks up flavors
Smoked sausage	Smoky depth, slight spice
Bacon	Rendered fat, crispy texture bits

The bacon fat is where you cook everything else. That’s the foundation of flavor right there.

Ranch-style beans are the other secret weapon. They come already seasoned with a slight kick, so they do half the work for you.

Texas Tip: Don’t skip the Rotel tomatoes. The green chiles add a subtle heat that makes people ask, “What’s in this?”

And those potatoes? They soak up all the liquid and get this amazing texture that’s somewhere between firm and melt-in-your-mouth.

Pro Tips From My Kitchen

Tip #1: Brown the Meat in Batches

Don’t crowd the pot. Brown meat needs space to actually brown.

What happens when you crowd it:

Meat steams instead of browns
You lose that caramelized flavor
Everything turns gray and sad

The right way:

Cook bacon first
Remove, cook sausage in bacon fat
Remove, cook ground beef
Add everything back together

Takes an extra 5 minutes. Worth every second.

Tip #2: Don’t Skip Draining the Beef

Ground beef releases a lot of fat while cooking. Drain most of it.

Leave about 1-2 tablespoons in the pot for flavor, but dump the rest. Nobody wants a greasy stew floating on top.

Tip #3: Cut Potatoes Small

Size guide:

Too big: Takes forever to cook, might not get tender
Too small: Falls apart into mush
Just right: ½ inch cubes

They should be bite-sized. You don’t want to be cutting potatoes in your bowl.

Tip #4: Layer Your Spices

Don’t just dump everything in at once.

Better method:

Add spices after browning meat (they bloom in the hot fat)
Stir for 30 seconds
Then add liquids

This releases the essential oils and deepens the flavor. Your stew will taste like it simmered all day.

Tip #5: Simmer, Don’t Boil

Once everything’s in the pot, keep it at a gentle simmer.

High heat will:

Make potatoes fall apart
Toughen the meat
Reduce liquid too fast

Low and slow wins this race. You want lazy bubbles breaking the surface, not a rolling boil.

Smart Swaps and Variations

Meat Options

Don’t eat beef?

Ground turkey + turkey sausage works fine
Just add 1 extra tablespoon of oil (turkey is leaner)

Want it cheaper?

Skip the sausage, use 2 lbs ground beef
Flavor won’t be as complex but still good

Feeling fancy?

Use beef chuck roast, cubed
Brown it first, cook an extra 30 minutes

Bean Variations

Can’t find ranch-style beans? Mix these together:

Regular Beans	+ Add
Pinto beans	1 tsp cumin, ½ tsp cayenne
Black beans	Works great, darker color
Kidney beans	Firmer texture, holds shape

Spice Level Control

Too spicy for kids?

Use mild Rotel instead of original
Skip the cayenne
Serve hot sauce on the side

Want it spicier?

Add 1 diced jalapeño with the onions
Use hot Rotel
Finish with cayenne pepper to taste

Vegetable Additions

Bulk it up with:

1 cup diced carrots (add with potatoes)
1 diced zucchini (add last 15 minutes)
1 cup green beans (add last 20 minutes)

Carb Options

Replace potatoes with:

Sweet potatoes (same cook time, sweeter flavor)
Butternut squash (add a nice sweetness)
Extra beans (keeps it low-carb)

Make Ahead and Freezer Tips

Make It a Day Early

This stew is even better the next day. Seriously.

The overnight effect:

Flavors meld together
Spices distribute evenly
Everything tastes richer

Make it on Sunday, eat it all week.

Freezer Strategy

Portion it out:

Individual containers = grab-and-go lunches
Family-sized bags = easy dinners

Freeze for up to 3 months

Thaw overnight in fridge or use the defrost setting on your microwave

Reheat on stove or microwave until heated through

Warning: Potatoes can get a bit grainy when frozen. Still tastes good, just a texture thing. If this bugs you, freeze it without potatoes and add them fresh when reheating.

Slow Cooker Conversion

Want to use a slow cooker instead?

Modified method:

Brown all meat on the stove (don’t skip this)
Transfer to slow cooker
Add everything else
Cook on low 6-8 hours or high 3-4 hours

Easy weeknight dinner that cooks while you’re at work.

Step-by-Step Instructions

Step 1: Prep Your Ingredients

Get everything chopped and ready before you start cooking.

Chop:

Bacon into ½ inch pieces
Sausage into ½ inch slices
Onion and bell pepper into medium dice
Potatoes into ½ inch cubes
Garlic minced fine

Open your cans and have them standing by.

Measure your spices into a small bowl.

This makes cooking so much smoother. Trust me.

Step 2: Cook the Bacon

Heat your Dutch oven over medium heat. Add the chopped bacon.

Cook until crispy, about 5-7 minutes. Stir occasionally so it cooks evenly.

Remove bacon with a slotted spoon. Set aside on a paper towel.

Leave the bacon fat in the pot. This is liquid gold for flavor.

Step 3: Brown the Sausage

Add sliced sausage to the bacon fat. Cook for 3-4 minutes until it gets some color.

It’s already cooked, so you’re just browning it for flavor.

Remove and set aside with the bacon.

Step 4: Brown the Ground Beef

Add ground beef to the pot. Break it up with your spoon.

Cook until no pink remains, about 5-7 minutes.

Drain most of the fat but leave a tablespoon or two.

Step 5: Build the Flavor Base

Add onion and bell pepper to the beef. Cook until softened, about 5 minutes.

Add garlic. Cook 1 minute until fragrant.

Now add your spice mixture. Stir constantly for 30 seconds. You’ll smell them bloom.

Step 6: Add Everything Else

Time to build the stew.

Pour in:

Both cans of beans (including liquid from ranch beans)
Both cans of tomatoes
Beef broth
Water
Cubed potatoes
Corn

Add back:

Cooked bacon
Cooked sausage

Stir everything together. The pot will be pretty full.

Step 7: Simmer Until Perfect

Bring to a boil over high heat.

Once boiling, reduce to low. You want a gentle simmer.

Cook for 30-40 minutes stirring occasionally.

Stew is done when:

Potatoes are fork-tender
Liquid has thickened slightly
Flavors have melded together

Taste and adjust seasonings. Add salt, pepper, or more spices if needed.

Step 8: Serve and Enjoy

Ladle into bowls. Top with your favorites.

My go-to combo:

Sharp cheddar cheese
A dollop of sour cream
Crushed tortilla chips for crunch

Serve with cornbread or crusty bread for soaking up the liquid.

Nutrition Breakdown

Per Serving (1.5 cups)

Nutrient	Amount
Calories	420
Protein	28g
Carbs	35g
Fat	18g
Fiber	8g
Sodium	980mg

What this means:

High protein keeps you full for hours
Good fiber content from beans
One serving is a complete meal
Sodium is on the higher side (from canned goods)

Make it lighter: Use turkey instead of beef, reduce bacon to 3 slices. Saves about 120 calories per serving.

Perfect Pairings

Classic Sides

Cornbread is the traditional choice. The slight sweetness balances the savory stew perfectly.

Tortilla chips add crunch and are perfect for scooping.

Flour tortillas warm them up and use them like a spoon.

Coleslaw adds a cool, crunchy contrast.

Drink Pairings

For adults:

Cold beer (Mexican lager or amber ale)
Iced tea (sweet or unsweet)
Margarita if you’re feeling festive

For everyone:

Lemonade
Mexican Coke
Sweet tea

Make It a Meal

Weeknight dinner: Stew + cornbread + simple salad = done

Game day spread: Stew in a slow cooker + toppings bar + chips and queso

Casual dinner party: Stew + Mexican street corn + margaritas + tres leches cake

Storage Guide

Refrigerator Storage

Duration: 4-5 days in airtight container

Reheating:

Stovetop: Best method, add splash of broth if needed
Microwave: Stir halfway through, 2-3 minutes

Pro tip: Store toppings separately so they stay fresh

Freezer Storage

Duration: 3 months in freezer-safe containers

Best practices:

Leave 1 inch space at top (liquid expands)
Label with date
Freeze in meal-sized portions

Thawing:

Overnight in fridge (safest)
Defrost setting on microwave (fastest)

Leftover Ideas

Day 2: Serve over rice instead of as soup

Day 3: Stuff into baked potatoes, top with cheese

Day 4: Use as taco filling, add fresh toppings

Day 5: Pour over tortilla chips, broil for quick nachos

Common Questions Answered

Can I make this in an Instant Pot?

Yes. Here’s how:

Use sauté function for browning meat
Add everything else
Pressure cook on high for 10 minutes
Natural release for 10 minutes

Potatoes will be softer this way.

What if I don’t have ranch-style beans?

Mix regular pinto beans with these seasonings:

Per can:

½ tsp cumin
¼ tsp garlic powder
Pinch of cayenne

Not exactly the same but close enough.

Can I use dried beans instead of canned?

You can, but you’ll need to plan ahead.

Method:

Soak beans overnight
Cook until tender (1-2 hours)
Then proceed with recipe

Canned beans are just easier for a weeknight meal.

How do I thicken the stew?

Option 1: Simmer uncovered for 10 extra minutes (easiest)

Option 2: Mash some potatoes against the side of the pot

Option 3: Mix 2 tbsp cornstarch with 2 tbsp cold water, stir in

Why is my stew watery?

Common causes:

Didn’t simmer long enough
Heat was too low
Added too much liquid

Fix it:

Simmer uncovered to reduce
Or add cornstarch slurry

Can I double this recipe?

Absolutely. You’ll need a really big pot though.

Or better yet: Make two batches. Freeze one for later.

Is this spicy?

Mild to medium heat. The Rotel adds a gentle kick but nothing crazy.

Kids usually handle it fine. Adults who like spicy food might want hot sauce on the side.

What’s the difference between this and chili?

Cowboy Stew has:

More types of meat
Potatoes and corn
Thinner consistency
More vegetables

Chili has:

Usually just ground beef
Thicker, more bean-forward
Less liquid

Think of cowboy stew as chili’s heartier, more rustic cousin.

Wrapping Up

This Texas Cowboy Stew has become my cold-weather go-to. It’s filling, flavorful, and feeds a crowd without breaking the bank.

The combination of three meats might seem like overkill until you taste it. Each one brings something different to the pot, and together they create this rich, complex flavor that keeps you coming back for more.

Plus, it’s one of those recipes where you can dump everything in a pot and walk away. No fancy techniques, no complicated steps. Just good, honest comfort food.

Make a big batch this weekend. Eat it for dinner, pack it for lunch, freeze some for later. You’ll be glad you did.

Drop a comment below and let me know how yours turns out. Did you add any extra veggies? Make it spicier? I want to hear about it.