Cowboy stew is a hearty, one-pot meal packed with ground beef, sausage, beans, and veggies that’s perfect for busy weeknights or cozy weekends.
This easy cowboy stew recipe is savory, satisfying, and happens to be a family favorite.
Love soups and stews? We've got more! Try our cowboy soup or lasagna soup next!
Texas Cowboy stew recipe
Cowboy stew is a comforting dish known for its mix of ground beef, smoked sausage, beans, and vegetables simmered together in one pot.
This classic Texas cowboy stew brings a delicious balance of flavors, making it perfect for when we are wanting a filling and simple meal.
With easy prep and bold ingredients, this ground beef soup is ideal for dinner any time of the week!
Recipe Highlights
Easy to Make: This cowboy stew recipe comes together in one pot, making it convenient with minimal cleanup.
Hearty and Filling: Packed with ground beef, beans, potatoes, and vegetables, it’s a complete meal in a bowl.
Versatile Ingredients: Customize it with your favorite sausage, vegetables, and beans for a unique flavor each time.
Perfect for Leftovers: Texas cowboy stew tastes even better the next day, making it ideal for meal prep or batch cooking.
Ingredients
- Ground beef
- Bacon: You can use beef bacon (Godshall’s brand from Albertson’s), pork of turkey any bacon works.
- Smoked sausage: I used Kielbasa
- Onion
- Red and green bell peppers
- Frozen mixed veggies
- Potatoes
- All purpose flour: Substitute with cornstarch for gluten free.
- Can Beans: I used Ranch style Pinto beans and black beans.
- Can sweet corn
- Garlic cloves (minced)
- Garlic powder
- Cumin
- Beef broth
- Diced tomatoes with green chilies (I used Rotel)
- Salt and black pepper
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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- Dutch oven
How to make cowboy stew
Heat a large Dutch oven over medium-high heat. Cook the bacon until crisp, then set it aside on a paper towel-lined plate.
In the same pot, brown the kielbasa on both sides. Remove and set it aside with the bacon.
Drain excess grease, then add ground beef, breaking it up and cooking until browned with no pink remaining.
Add onions, bell peppers, and garlic. Sauté for 3-5 minutes until softened.
Sprinkle flour over the mixture, stirring constantly for about a minute to blend.
Return the bacon and kielbasa, then add beef broth, potatoes, mixed vegetables, beans, corn, diced tomatoes with green chilies, and spices. Stir well.
Bring to a boil, then reduce to a low simmer, covering and cooking for 30-40 minutes or until potatoes are tender. Stir occasionally and add broth if it thickens too much.
Serve in bowls with cornbread, biscuits, or rolls. Garnish with parsley and enjoy!
What to serve with Cowboy stew
Cowboy stew pairs wonderfully with warm bread like cornbread, biscuits, or crusty dinner rolls, which help soak up the rich broth.
It’s also delicious over rice or mashed potatoes for an extra filling meal. A simple green salad or steamed vegetables can add a fresh side for balance.
How to store
Store leftover cowboy stew in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it for up to 3 months.
To reheat, simply warm it on the stovetop over low heat, stirring occasionally. If it’s too thick, add a splash of broth or water to reach the desired consistency.
Helpful Tips
- Cook bacon until crisp and add to the stew when it boils, or serve on the side for extra crunch.
- Any smoked sausage works, I used kielbasa, you can even use hot links.
- If you prefer fresh veggies over frozen, sauté them with the onions.
- Feel free to mix up the beans; kidney, baked, or great northern beans work well. For a spicy kick, try canned pinto beans with jalapenos.
- The stew thickens naturally as it cooks. For an extra-thick texture, stir in a cornstarch slurry (1 tablespoon cornstarch with 1-2 tablespoons cold water). To thin it out, add more broth or water if needed.
- This hearty stew is delicious on its own or with cornbread, biscuits, or rolls. It’s also great over rice or mashed potatoes!
FAQs
Yes! Fresh vegetables like carrots, peas, and corn work well; just add them when you’re sautéing the onions.
Pinto beans, kidney beans, or great northern beans are all great options. You can even mix them for variety.
Make a quick cornstarch slurry by mixing 1 tablespoon of cornstarch with 1-2 tablespoons of cold water. Stir it into the stew and simmer until it thickens.
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If you are looking for an easy recipe for Cowboy stew, look no further, this is the perfect combination of easy, hearty, and delicious, with a flavor that keeps you coming back for more.
Whether you’re looking for a cozy dinner or a crowd-pleasing dish, this recipe will deliver. Try it out, share it with friends, and leave me a comment on how much you loved it!
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Texas Cowboy stew recipe
Equipment
- Large dutch oven or pot
Ingredients
- 6 slices Bacon (chopped)
- 18 oz Kielbasa sausage (1.5 of 12 oz packs, cut into ¼-inch slices)
- 2 pounds ground beef (I used 85/15)
- 1 large onion (diced)
- 1 medium green bell pepper (Deseeded and diced)
- 1 medium red bell pepper (Deseeded and diced)
- 3 cloves garlic (minced)
- ¼ cup all-purpose flour
- 5 cups beef broth (more as needed/desired)
- 2 medium russet potatoes (washed, peeled, and cut into ½-inch cubes)
- 12 ounce frozen mixed vegetables
- 15 ounce Canned ranch style beans (with liquid)
- 15 ounce Canned black beans (drained)
- 15 ounce Canned sweet corn (drained)
- 10 ounce can diced tomatoes and green chilies (I used Rotel)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the bacon in a Dutch oven over medium high heat until it’s crispy and golden. Transfer cooked bacon on to a paper towel-lined plate and set aside.
- In the same pot, add the kielbasa and cook until each side is nicely browned. Transfer to the plate with the bacon.
- Pour off any extra grease from the pot. Add the ground beef, breaking it up into chunks, and cook until fully browned and no signs of pink.
- Stir in the onions, bell peppers, and garlic. Sauté for 3-5 minutes, until the onions soften and become translucent.
- Sprinkle flour evenly over the mixture and stir well to combine. Continue cooking for about a minute, stirring constantly to prevent the flour from burning.
- Return the bacon and kielbasa to the pot, then pour in the beef broth. Add the potatoes, mixed vegetables, beans, corn, diced tomatoes with green chilies, chili powder, cumin, garlic powder, salt, and pepper. Stir until everything is well mixed.
- Bring the stew to a boil, then cover and reduce the heat to a low simmer. Let it cook for 30-40 minutes, or until the potatoes are tender, stirring occasionally. If the stew becomes too thick, add a bit more broth or water.
- Serve the cowboy stew in bowls with cornbread, biscuits, or rolls on the side. Sprinkle with fresh parsley and enjoy!
Notes
- Feel free to use any bacon you like beef bacon, pig bacon, or turkey bacon simply cook it until it’s crispy, then add it back to the stew when you bring everything to a boil. If you want to keep it extra crispy, consider serving it on the side as a topping.
- For the sausage, you have options! Kielbasa, smoked sausage, or even hot links are all great choices. Just pick whichever you like best.
- If you’d rather use fresh vegetables instead of frozen, simply cook them along with the onions when sautéing.
- As for beans, feel free to switch it up! Kidney beans, baked beans, or great northern beans work nicely here. For a bit of spice, try canned pinto beans with jalapenos.
- This stew will naturally thicken as it simmers and even more as it sits. If you prefer a thicker, gravy-like texture, you can make a cornstarch slurry by combining 1 tablespoon of cornstarch with 1-2 tablespoons of cold water. Stir this into the stew, then simmer until you reach the thickness you want.
- If you need to thin the stew, simply add more broth. I like to have an extra container on hand to adjust the consistency or for reheating leftovers. If you’re out of broth, a bit of water works too.
- This dish is hearty and satisfying on its own, but it’s also great served with cornbread, biscuits, or rolls. You could even spoon it over white rice or mashed potatoes for an extra comforting meal!
