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Texas Cowboy Stew

Smoky, beefy, and beyond easy! My Texas Cowboy Stew is the one-pot dinner every busy mom needs in her weeknight rotation.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
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: 10 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.

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

Calories: 426kcal | Carbohydrates: 38g | Protein: 25g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 1103mg | Potassium: 1086mg | Fiber: 8g | Sugar: 4g | Vitamin A: 228IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 5mg

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