Go Back

Cowboy Stew

Cowboy stew is a hearty ranch-style American stew with ground beef, smoked sausage, tender baby potatoes, beans, and corn in a smoky tomato broth. This one-pot method simmers until the potatoes are tender, then finishes with simple seasoning and a melty cheddar and jalapeño topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cowboy stew ingredients
  • 1 lb ground beef
  • 12 oz smoked sausage
  • 1 lb baby potatoes
  • 1 can (15 oz) pinto beans drained
  • 1 can (15 oz) corn drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 onion diced
  • 3 cloves garlic minced
  • 4 cup beef broth
  • 1 packet (1 oz) ranch seasoning
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 0.5 salt to taste
  • 0.5 pepper to taste
  • 1 shredded cheddar for serving
  • 1 jalapeños for serving
  • 1 green onions for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Brown the ground beef in a large pot, then drain the fat.
  2. Brown the smoked sausage slices briefly, then remove them from the pot.
Build the flavor
  1. Sauté the diced onion for 3 minutes.
  2. Add the minced garlic and cook for 1 minute.
  3. Add the chili powder and smoked paprika, and cook for 1 minute.
Simmer the stew
  1. Add the Rotel tomatoes, diced tomatoes, beef broth, ranch seasoning, baby potatoes, and pinto beans, then bring to a boil.
  2. Simmer for 15-18 minutes, until the potatoes are tender.
  3. Stir in the corn and browned sausage, then simmer for 5 more minutes.
  4. Season with salt and pepper to taste.
Serve
  1. Serve the cowboy stew topped with shredded cheddar, jalapeños, and green onions.

Notes

Pro tip: drain the beef fat after browning so the broth stays smoky but not greasy. Refrigerate leftovers in an airtight container up to 4 days; freeze up to 3 months (best without fresh toppings). For a lighter option, swap half the ground beef for extra-lean beef and use reduced-sodium beef broth and ranch seasoning.