Texas Cowboy stew recipe
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.
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!
Nutrition
Calories: 573kcalCarbohydrates: 41gProtein: 31gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 91mgSodium: 887mgPotassium: 1062mgFiber: 10gSugar: 4gVitamin A: 1988IUVitamin C: 32mgCalcium: 78mgIron: 5mg
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