Hearty. Savory. Meaty. And just the kind of recipe you want when you’ve had a long day and need a dinner that feels like a reward—not a chore.
This Texas Cowboy Stew isn’t some dainty little broth. It’s a bold, stick-to-your-ribs kind of stew that brings together smoky sausage, ground beef, vegetables, and spices in one big pot of comfort. It’s fast, filling, and hits every note you want when you’re just not in the mood for another boring meal.
If you’re into big flavors and easy clean-up, you’re going to love this.
Let’s get into it.
What You’ll Need
Here’s a breakdown of everything that goes into the pot. Don’t worry—it’s nothing fancy. All of these are easy to find and even easier to toss together.
| Ingredient | Quantity | Notes |
|---|---|---|
| Ground beef | 1 lb | 85/15 or leaner works well |
| Smoked sausage | 1 lb | Sliced; kielbasa is great |
| Onion | 1 large | Chopped |
| Garlic | 2 cloves | Minced |
| Potatoes | 4 medium | Peeled and diced |
| Diced tomatoes | 1 can (14.5 oz) | Drained |
| Diced tomatoes with green chilies | 1 can (14.5 oz) | Adds heat and flavor |
| Pinto beans | 1 can (15 oz) | Do not drain |
| Corn | 1 can (15 oz) | Drained |
| Frozen mixed vegetables | 1 package (10 oz) | No need to thaw |
| Water | 4 cups | Or use broth for extra flavor |
| Ground cumin | 2 tsp | Essential for that smoky depth |
| Chili powder | 2 tsp | Use more if you like heat |
| Salt + pepper | To taste | Start light, adjust later |
Tools You’ll Need
Minimal clean-up = maximum win. You only need a few basics to make this work:
- Large Dutch oven or heavy-bottomed soup pot
- Wooden spoon or spatula
- Cutting board + sharp knife
- Can opener
- Measuring spoons
Pro Tips
1. Brown in stages
Sauté the sausage slices first to get that crispy, golden edge. Then remove and cook the beef in the same pot. This layering brings out that classic, rich stew flavor that canned soup could never compete with.
2. Drain the beef but keep a little fat
Don’t go all-in with draining. Leaving a tablespoon or so of fat adds flavor and helps carry the spices later. It’s a subtle move that makes a big difference.
3. Dice the potatoes smaller than you think
Smaller pieces mean quicker cooking and a more even bite in every spoonful. Aim for ½-inch chunks.
4. Go slow once it’s simmering
Bring everything to a boil first, then reduce to a simmer. The magic happens low and slow—around 45 minutes or so—until everything’s buttery soft and the broth has thickened slightly.
5. Taste, then season again
Always taste near the end. The canned items have salt, so you don’t want to overshoot early on. Let it simmer, then give it that final seasoning touch.
Substitutions and Variations
Texas Cowboy Stew doesn’t need to be locked into just one flavor path. Here’s how you can tweak it to make it yours:
| Swap | Use Instead | Why |
|---|---|---|
| Ground beef | Ground turkey or chicken | Leaner option, still rich |
| Sausage | Plant-based sausage | Still hearty, more veg-friendly |
| Pinto beans | Black beans or kidney beans | For a slightly different texture |
| Potatoes | Sweet potatoes | Adds sweetness and fiber |
| Corn | Frozen or fire-roasted corn | Boosts texture or smoky flavor |
| Water | Beef or chicken broth | Makes it more savory and layered |
Want more kick? Add jalapeños. Need to cut carbs? Skip the potatoes and double the mixed veggies.
Make-Ahead Tips
This stew is basically begging to be made ahead. The flavors settle in and intensify overnight.
- Chop everything ahead: Dice your onions, garlic, potatoes in the morning and refrigerate.
- Cook the meat in advance: Brown the sausage and beef and refrigerate or freeze. Makes assembly even faster.
- Freeze in batches: This recipe makes a big pot. Store in smaller containers for weeknight-ready portions.
Instructions
Step-by-step, here’s how you bring this beauty to life:
- Sear the sausage
In a large Dutch oven, sauté sliced sausage over medium heat until it’s browned on the edges (about 5–6 minutes). Remove and set aside. - Cook the beef
In the same pot, add the ground beef, onions, and garlic. Cook until the beef is browned and onions are soft. Drain most of the fat, leaving about a tablespoon. - Add the potatoes
Stir in the diced potatoes and cook for 5 minutes to give them a head start. - Dump in the rest
Add tomatoes (both kinds), beans (with liquid), corn, mixed veggies, water, spices, and the sausage you set aside. Stir everything together. - Simmer gently
Bring it to a boil, then reduce to low. Cover and let it simmer for 45 minutes, stirring occasionally. - Final seasoning
Taste. Adjust salt, pepper, chili powder as needed. - Serve
Ladle it into bowls, maybe top with shredded cheese, scallions, or a dollop of sour cream if you’re feeling extra.
Optional: Nutritional Breakdown
Per serving (based on 8 servings):
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 24g |
| Fat | 20g |
| Carbs | 36g |
| Fiber | 8g |
| Sodium | ~700mg |
For a lighter version: skip the sausage and use lean beef or ground turkey, and increase the beans.
For low-carb: swap potatoes with cauliflower florets, cut corn entirely, and use more leafy greens or peppers.
What to Serve With It
This stew is pretty much a full meal on its own, but if you want to round things out, here’s what works:
- Cornbread: Sweet or savory, it’s the best sidekick
- Tortilla chips: For dipping or crunch
- Simple green salad: Balances out the richness
- Pickled jalapeños or hot sauce: If you’re into extra heat
Leftovers and Storage
This recipe makes a lot—because it should. It’s one of those meals that tastes even better the next day.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Portion into meal prep containers or freezer bags. It’ll last 2–3 months.
- Reheat: Simmer gently on the stove with a splash of water or broth. Microwave works too, just stir halfway through.
Avoid reheating multiple times—scoop out only what you’ll eat.
FAQ
Can I make this in a slow cooker?
Totally. Brown the meat first, then add everything to the slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
Is it spicy?
Not really. The diced tomatoes with green chiles add a little zip, but it’s pretty mild overall. Add cayenne or hot sauce if you want to turn up the heat.
Can I make it dairy-free or gluten-free?
Yes! It’s naturally dairy-free and gluten-free if you make sure your sausage and canned items are compliant. Just double-check the labels.
How long does it take start to finish?
About 1 hour total. You can do some prep while it simmers.
Can I halve the recipe?
Absolutely. Just cut all ingredients in half and cook as usual. You’ll get 3–4 servings instead of 6–8.
Wrap Up
Texas Cowboy Stew is the kind of recipe that doesn’t pretend to be fancy. It’s just solid, satisfying, and straight-up delicious. It doesn’t require much fuss, but it delivers a meal that feels like something you really wanted to eat—not something you just threw together.
So try it out. Throw everything in a pot, let it simmer, and enjoy the way your kitchen smells while it bubbles away.
And when you do make it, let me know how it went. Questions, substitutions, random thoughts—I want to hear it all in the comments below.
