Texas Cowboy Stew is a hearty, one-pot meal packed with ground beef, smoky sausage, beans, and tender potatoes in a rich, flavorful broth. It’s the ultimate comfort food that’s easy to make, feeds a crowd, and tastes even better the next day.
This Texas Cowboy Stew is the kind of hearty, stick-to-your-ribs comfort food I absolutely love! That’s because you have big flavours, simple ingredients, and a whole lot of satisfaction in one big pot.
We’re talking tender potatoes, smoky sausage, beefy goodness, and loads of beans and veggies all simmered together in a rich, spiced tomato broth. It’s like chili meets stew... and they get along really well.
It’s also super easy to make, uses mostly pantry staples, and feeds a hungry crowd with zero complaints (everyone always goes back for seconds).
Why you’ll love this Texas cowboy stew
- You can throw in whatever beans or veg you’ve got!
- Even the fussy eaters in my house polish off their bowls without a single complaint.
- It’s super freezer-friendly, so you can stash leftovers away for lazy-day dinners.
What you’ll need
Olive oil — Just a bit to soften the veggies just right.
Onion and red bell pepper — The flavor base of the soup; you can use whatever color bell pepper you have.
Garlic — Fresh garlic is best and makes everything smell amazing right from the start.
Chorizo — I use chorizo for that spicy, smoky punch but kielbasa or any other kind of smoked sausage would work well here.
Ground beef — I typically go for 80/20 ground beef here so it’s hearty but not greasy.
Taco seasoning — Store-bought or homemade are both good; simply use your favorite level of spiciness.
Cumin and smoked paprika — For a little extra spice and warmth.
Beans — I use a mix of kidney and black beans but just about any kind would do.
Sweetcorn — For a little sweetness and crunch; frozen is perfect.
Potatoes — I typically use Yukon Gold potatoes in stews because they hold their shape but still go tender and creamy.
Tomatoes — A mix of Rotel and crushed tomatoes for a nice little kick and loads of tomato flavour.
Pro tip
Brown the sausage first because those golden edges add loads of smoky flavour to the stew.
How to make Texas cowboy stew
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Heat the olive oil in a large pot over medium heat, then sauté the onion and red bell pepper until soft. Add the garlic and cook for another 30 seconds until fragrant.
Stir in the sliced sausage and let it brown for a few minutes, then add the ground beef and cook until it’s browned and crumbled.
Sprinkle in the taco seasoning, cumin, and smoked paprika, stirring everything together to coat the meat in those delicious spices.
Add the beans, corn, potatoes, Rotel, crushed tomatoes, and beef stock. Stir well, bring to a boil, then simmer covered for 25–30 minutes until the potatoes are tender. Season to taste and serve hot.
Substitutions and variations
- Use chorizo, andouille, or whatever smoked sausage you love; you can also add some smoky bacon if you like.
- Toss in jalapeños, hot sauce, or more chili powder if you like things spicier.
- Stir in a handful of uncooked rice or small pasta halfway through simmering to bulk it up even more.
Helpful tips
- After adding taco seasoning, cumin, and paprika, stir them around for a minute to deepen the flavors.
- Don’t boil your stew too hard. A gentle simmer keeps the potatoes tender without falling apart and lets everything absorb that amazing broth.
- If your stew is too thick, add a splash of stock. Too thin? Let it simmer uncovered for a few minutes.
What to serve with cowboy stew
- Cornbread — Soft, buttery, slightly sweet... it’s just made for dunking into that rich, hearty broth.
- Crusty bread or rolls — Something warm and carby to mop up the bottom of the bowl.
- Tortilla chips — Crunchy, salty, and fun to scoop with — kids (and adults) love it.
Leftovers and storage
- Allow the stew to cool completely, then pop it in the fridge in an airtight container; it keeps well for up to 4 days.
- Reheat gently on the stove or in the microwave, adding a splash of stock or water if it looks too thick.
- This stew freezes like a dream so it’s great for meal prep. Just portion it out, freeze for up to 3 months, and thaw overnight in the fridge before reheating.
More cozy dinner recipes
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Texas Cowboy Stew
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 medium red bell pepper diced
- 4 garlic cloves finely chopped
- ½ pound chorizo sausage or any smoked sausage, sliced
- 1 pound ground beef
- 3 tablespoons taco seasoning
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 can (14 oz / 400g) red kidney beans drained and rinsed
- 1 can (14 oz / 400g) black beans drained and rinsed
- 1 can (7 oz / 200g) sweetcorn drained and rinsed
- 1 pound Yukon Gold potatoes peeled and cut into 1-inch pieces
- 1 can (10 oz / 300g) Rotel tomatoes
- 1 can (14 oz / 400g) crushed tomatoes
- 4 cups beef stock
- Salt and ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and red bell pepper and cook for 5 minutes, stirring occasionally, until softened. Stir in the garlic and cook for another 30 seconds until fragrant.1 tablespoon olive oil1 medium onion1 medium red bell pepper4 garlic cloves
- Add the sliced sausage and cook for 3–4 minutes, until it starts to brown. Next, add the ground beef, break it up with a spoon and cook for 5-6 minutes until browned all over.½ pound chorizo sausage1 pound ground beef
- Stir in the taco seasoning, ground cumin, and smoked paprika and continue to cook for another minute.3 tablespoons taco seasoning1 teaspoon ground cumin½ teaspoon smoked paprika
- Add the kidney beans, black beans, sweetcorn, potatoes, Rotel tomatoes, crushed tomatoes, and beef stock. Stir everything together.1 can (14 oz / 400g) red kidney beans1 can (14 oz / 400g) black beans1 can (7 oz / 200g) sweetcorn1 pound Yukon Gold potatoes1 can (10 oz / 300g) Rotel tomatoes1 can (14 oz / 400g) crushed tomatoes4 cups beef stock
- Bring the stew to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the potatoes are fork-tender.
- Taste the stew and season with salt and black pepper as needed. Serve hot, with crusty bread or cornbread.Salt and ground black pepper to taste
Video
Notes
- With this many ingredients, having everything prepped ahead makes cooking way less stressful!
- Feel free to add any other veggies you like. Some ideas include frozen peas, green beans, zucchini, sweet potatoes or pumpkin.
- If you want your stew thicker, add just 3 cups of beef stock and simmer until you get to your desired consistency.
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