Texas Cowboy Stew

4.70 from 10 votes

Smoky, beefy, and beyond easy! My Texas Cowboy Stew is the one-pot dinner every busy mom needs in her weeknight rotation.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Dinner, entree, Main Course, main dish

Cuisine: American, Southern, Texan

Keyword: Comfort Food, Cowboy Soup, Cowboy Stew, Cowboy Stew Recipe, fall recipes, Hearty Stew, soup recipes, Texas Cowboy Stew, Texas Cowboy Stew Recipe, Texas Soup

Servings: servings

Author: Alyssa Rivers

Equipment

1 Large Pot or Dutch Oven

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 ½-3 cups beef broth
2 teaspoons cumin
2 teaspoons chili powder
salt to taste
ground black pepper to taste

Instructions

Dice 6 slices bacon into small pieces, then add to a large pot or Dutch oven over medium-high heat. Stir and cook until crisp, 5-7 minutes. Remove the bacon from the pot with a slotted spoon onto a plate lined with paper towels to drain. Drain off most of the grease in the pot.
Add 1 pound lean ground beef to the pot and cook and crumble until no pink remains, about 5-7 minutes. Add 1 cup diced onion, 2 teaspoons minced garlic, and 14 ounces smoked sausage, and continue to cook until the onion is translucent and the sausage is browned.
Lower the heat to medium and add 1 (14.5-ounce) can diced tomatoes, 1 (15.5-ounce) can pinto beans, 1 (15-ounce) can black beans, 1 (14.5-ounce) can diced tomatoes and green chiles, 1 (15-ounce) can whole kernel corn, 3 cups peeled and diced Yukon Gold potatoes, 2 ½-3 cups beef broth, 2 teaspoons cumin, 2 teaspoons chili powder, and reserved bacon to the pot. Season with salt and ground black pepper to taste.
Once bubbling, reduce the heat to medium-low and cover the pot, then simmer for 45 minutes to an hour, stirring occasionally.

Video

Notes

Storing & Reheating Instructions

Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
Freezing: Cool completely, then freeze in a freezer-safe container or bag for up to 3 months.
Reheating: Thaw overnight in the fridge and warm on the stovetop until heated through.

Nutrition

QR code

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