So Let Me Tell You About Cowboy Stew
I gotta tell you, Cowboy Stew is one of those recipes that creeps into your heart and stays put. I tried it the first time at a chilly Texas potluck (think faded checkered tablecloths and that one neighbor who insists on bringing coleslaw every year). Ever since, it’s become my default response to “What’s for dinner?” on those hectic weeks when I’ve, you know, totally forgotten to plan anything. And to be honest, it’s saved my bacon more times than I can count. Little warning, though: if you don’t like your house to smell amazing for hours, look away now! (Just kidding, who doesn’t want that?)
Once, I accidentally used sweet corn instead of regular—just trust me, it works! Anyway, before I ramble on (and I do), let’s get to the fun part.
Why You’ll Love This Cowboy Stew
I make this stew when nobody can agree on what they want for dinner. Everybody just—well—knows it’s going to be tasty somehow, whether I get the seasoning spot on or not. The kids love fishing out the sausage bits (I can’t blame them). My family goes crazy for Cowboy Stew because you’ve got meat and potatoes and, if you’re lucky, a bit of cheddar melted on top. (My youngest claims it’s “more fun than chili.” Not sure about that but hey, to each their own.)
Honestly, I used to think any stew that started with “browning the meat” was an organizational nightmare. Turns out, it’s actually super forgiving, even if you forget an ingredient or, oops, put in way too much garlic. Been there, done that.
Here’s What You’ll Need (And a Few Cheats)
- 1 pound ground beef (sometimes I use half ground pork—shh, don’t tell the Texans)
- 1 pound smoked sausage or kielbasa, sliced (my grandmother always insisted on that red-ring stuff, but honestly any smoked sausage you like works fine)
- 1 large onion, chopped—if you’ve only got shallots, those’ll do in a pinch
- 3 medium potatoes, diced (Yukon golds for me, but russets or even sweet potatoes if you’re feeling wild)
- 1 can of diced tomatoes (or fresh if the garden’s going bonkers), about 14oz
- 1 can sweet corn (swap in frozen corn if that’s all you’ve got handy)
- 1 can pinto beans, drained (black beans will work too, though—they get a bit mushy, which is fine)
- 2 cups beef broth (or chicken—on one desperate night, I used veggie and it was still great!)
- 1-2 cloves garlic, minced (I use more because garlic is life)
- 1-2 tablespoons chili powder (could dial it down for kiddos or spice-wimps)
- 1 teaspoon smoked paprika (if you’ve never tried it, just… try it!)
- Salt & pepper—taste as you go, honestly
- Optional but awesome: half a bell pepper, chopped; a handful of frozen peas; or a dash of hot sauce if you’re feeling bold
How I Cook Cowboy Stew (But You Do You)
- First, grab a big pot. Like, bigger than you think—this stew multiplies. Cook the ground beef over medium-high heat. Get it nice and brown; I usually sneak a little salt in here.
- Scoot the beef to the side and toss in your sausage, letting it get a bit golden. Let’s be honest, this is when the kitchen starts smelling AMAZING.
- Add the onion. Give it a little time to soften up—don’t stress if some bits stick to the bottom; just means more flavor later.
- Next, dump in potatoes, diced tomatoes (juice and all!), corn, beans, garlic, chili powder, and smoked paprika. Oh, and bell pepper or peas if you’re jazzing it up. Pour in the broth, give everything a good stir.
Don’t worry if it looks a bit weird at this stage—it always does! - Bring it all to a boil, then drop the heat to a simmer. Cover and let it chug away for about 25-30 minutes, or until potatoes are fork-tender. Have a taste (& probably add more salt—every time I forget, I regret it!).
- If the stew’s too thick, pour in a splash of water or extra broth. Too thin? Simmer uncovered for a bit until it thickens up.
- Before you serve, I usually stir in a handful of grated cheddar, or sometimes just throw it on top so it gets all melty “cowboy style.”
Tricks and Notes I Wish I’d Known Sooner
- For some reason, I used to think you HAD to peel the potatoes. I don’t anymore—less faff and more flavor. (Plus, vitamins, right?)
- If you forget the beans, it’s not the end of the world. The stew works anyway. Actually, I find it works better if you add a little extra broth in that case.
- I always try to chop everything about the same size—one time my potato chunks were huge and… well, we ate late that night.
All the Random Variations I’ve Tried
I once tossed in leftover BBQ brisket—wow, that was something. Not quite authentic but so good. I’ve swapped sausage for hot dogs in a real “what’s-in-the-fridge” mood…it wasn’t my best idea.
Sometimes I throw in a can of green chilies for a kick, or top it with crushed tortilla chips (the bottom-of-the-bag kind that nobody wants to eat anyway). My neighbor swears by using kidney beans instead of pinto, but I’m not totally convinced yet.
About the Gear You Might Need (or Not)
All you really need is a big pot and a stirring spoon. If you have a Dutch oven—so much the better, but don’t sweat it. (For a while I used a regular old soup pot and it came out just fine.) No potato peeler? No biggie. Just wash them and leave the skins on. I’m a big fan of this Dutch oven list if you’re ever thinking of investing!
How to Store It (If You Have Any Left!)
You can stash leftovers in the fridge for up to three days, just be sure to pop it in something airtight. Reheat on the stove or in the microwave and add a splash of broth if it’s thickened up. But honestly, in my house it never lasts more than a day! (I’ve tried freezing it—works okay, but the potatoes get a bit weird. Your results may vary.)
Here’s How We Eat Cowboy Stew at My Place
I love ladling cowboy stew into big bowls, then putting out toppings like shredded cheddar, sour cream, jalapeños, or some chopped green onions. My kids insist on cornbread on the side—store-bought is fine, but if you want a really good recipe, try this one from Sally. On cold nights, I scoop up the last drops with a crusty bit of baguette (not very cowboy, but tasty as all get-out).
Stuff I Learned the Hard Way
- Don’t skip browning the meat. I once tried rushing it and ended up with kind of a sad, gray stew. Yuck.
- Don’t “just eyeball” the broth if you’re new to this—sometimes it ends up soupier than I meant, though my husband says that’s how he likes it (who knew?). On second thought, soup or stew, it all gets eaten…
- If you forget to stir halfway through, potatoes will stick to the bottom. Think of it as getting a little toasty crust if you’re in a forgiving mood.
FAQ (From Folks Who’ve Texted Me in a Panic)
- Can I make cowboy stew in a slow cooker?
- Oh yes! Just brown the meats first, as above, then dump everything in the slow cooker and let it go on low for 5-6 hours. I’ve done it while out running errands and come home to dinner ready (and my house smelling even better than a new car, if you ask me).
- What’s the best sausage for cowboy stew?
- Whatever you like, honestly. Kielbasa is classic, but andouille has a great kick. One time I used leftover bratwurst (don’t tell my German in-laws) and it still worked!
- Can I leave out the beans?
- Sure thing. Skip the beans, add a little more potato or even an extra cup of vegetables if you’re one of those sneaky vegetable people. Had a friend do it with carrots—looked odd, tasted nice.
- Is it spicy?
- Only if you want it to be! Chili powder can be as wild or as tame as you like. My aunt puts hot sauce in at the table so everyone controls the heat (smart, right?).
- Can you freeze cowboy stew?
- I’ve done it. Like I said, potatoes go a little mushy, but otherwise it’s grand for a week or two. Let it thaw overnight in the fridge for best results, or just zap it in the microwave and hope for the best—honestly, it survives my forgetfulness just fine.
So there you go—a big ol’ pot of comfort that’s almost impossible to mess up. I tend to think it’s even better the next day, but, uh, you’ll have to leave some leftovers for that. And if you’re reading this instead of making the stew already… go on, what’re you waiting for?
Ingredients
- 1 lb ground beef
- 12 oz smoked sausage, sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 cups potatoes, peeled and diced
- 2 cups canned pinto beans, drained
- 2 cups canned diced tomatoes
- 2 cups beef broth
- 1 cup corn kernels
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
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1Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3 minutes.
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2Add the ground beef and cook, breaking up the meat, until browned. Stir in the minced garlic and cook for 1 minute.
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3Add the sliced smoked sausage and cook for another 2-3 minutes until lightly browned.
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4Stir in potatoes, pinto beans, diced tomatoes, corn, beef broth, smoked paprika, salt, and black pepper. Mix well.
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5Bring to a boil, then reduce the heat to low. Cover and simmer for 35-40 minutes, or until potatoes are tender and flavors are combined.
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6Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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