As the beef browns in the Dutch oven, the sausage gets its turn in the same pot, picking up color before the onion softens in the savory bits left behind. That order gives Texas Cowboy Stew a fuller, meatier base without needing an extra pan. It’s the kind of hearty one-pot supper where every spoonful brings beef, smoked sausage, potatoes, and beans together.
The canned pinto beans come packed in chili sauce, and that sauce belongs in the pot along with the undrained diced tomatoes. Their seasoned liquid joins the beef broth, so the stew builds flavor as it simmers instead of relying on a long list of additions. Cut the russet potatoes into even cubes, keep the pot at a gentle simmer, and they’ll turn tender without losing the stew’s satisfying, chunky feel.
Kitchen Note
Keep the potatoes close to a half-inch cube. Larger pieces can still be firm in the middle when the smaller ones are ready, so even cuts make the simmer much easier to judge.
Save this Texas Cowboy Stew for a filling one-pot dinner with browned beef, smoked sausage, and tender potatoes.
Why the Beans and Tomatoes Stay Undrained
There’s a difference between adding canned ingredients and adding their liquid, especially in a pot with potatoes that need time to cook. The pinto beans are packed in chili sauce, so that liquid brings seasoning into the broth as well as the beans themselves. The diced tomatoes contribute their juices, too, giving the stew a tomato-rich base without a separate sauce-making step.
The corn is drained, and that contrast is intentional: its kernels add texture, while the beans and tomatoes contribute the liquid that becomes the stew’s base. If you drain the beans or tomatoes, you’ll leave some of their flavor behind and change the balance against the four cups of beef broth. Keep the canned liquids from those two ingredients in the pot, then let the covered simmer bring everything together. This stays a chunky stew, not a thick, gravy-like chili, and the broth should still be easy to spoon around the potatoes and meat.
What the Sausage, Russets, and Chili-Sauce Beans Bring
- Ground beef — The 85% lean beef browns well and gives the stew a substantial base. Breaking it into small pieces helps distribute it through each bowl; draining excess fat after browning keeps the broth from feeling greasy.
- Smoked sausage — Its smoky, seasoned flavor adds something the ground beef alone doesn’t provide. Slice the rounds evenly so they brown at a similar pace; a deeply browned crust isn’t the goal, just light color.
- Russet potatoes — Russets become tender and give the stew its hearty potato texture. Scrub them well, then cut evenly so the pieces finish at about the same time.
- Pinto beans in chili sauce — The chili sauce does double duty as seasoning and part of the stew’s liquid. Use the whole can, including its sauce, rather than treating it like plain drained beans.
- Diced tomatoes — Their juices blend into the broth and bring a bright tomato note. Since they go in undrained, choose a can that looks fresh and intact rather than one with a dented seam.
- Low-sodium beef broth — This supplies the main cooking liquid while leaving room for the kosher salt and seasoned canned beans. Low-sodium broth is especially useful here because the sausage and chili-sauce beans contribute their own seasoning.
- Chili powder and cumin — Chili powder supplies the main chili flavor, while cumin adds an earthy note. Keep both spices fresh; older jars lose their fragrance and make a gently seasoned stew taste flat.
- Corn — Draining the canned corn keeps its kernels distinct without carrying extra canning liquid into the broth. Whole-kernel corn also gives the stew a little pop against the soft potatoes and beans.
Brown the Meats First, Then Let the Potatoes Simmer
Brown the Beef, Then Color the Sausage
Set a 6-quart Dutch oven over medium-high heat and cook the ground beef for 6 to 8 minutes, breaking it into small pieces as it browns. Check that it reaches 160°F, then drain off excess fat. Add the sliced smoked sausage to the same pot and cook for 3 to 4 minutes, stirring occasionally, until the rounds are lightly browned. If the pot is crowded, keep stirring so the sausage gets contact with the hot surface instead of simply warming in place.
Soften the Onion Before Adding Garlic
Stir in the diced onion and cook for 4 to 5 minutes, until it softens. Stir it through the browned meat so the pieces cook evenly and pick up the savory residue in the pot. Add the minced garlic only after the onion has softened, then cook for 30 seconds. Garlic can scorch quickly, so keep it moving and don’t leave it over the heat longer than that short interval.
Bring the Canned Ingredients and Broth to a Boil
Add the potatoes, beef broth, undrained diced tomatoes, undrained pinto beans, drained corn, chili powder, cumin, kosher salt, and black pepper. Stir thoroughly so the spices and beans are spread through the liquid rather than sitting in one spot. Raise the heat to high and bring the pot to a boil. Once it boils, lower the heat; letting it continue at a hard boil can make the potatoes bump around and break apart.
Simmer Until the Potatoes Give Easily
Cover the Dutch oven and keep the stew at a gentle simmer for 20 to 25 minutes. The liquid should bubble softly, not roll vigorously under the lid. Test a potato with a fork: it should slide in without a hard center, while the potato pieces still hold their shape. Take the pot off the heat and let the stew rest for 5 minutes before serving.
Easy Ways to Adjust This Pot of Texas Cowboy Stew
A less smoky stew
Leave out the smoked sausage and keep the ground beef. The pot will have a simpler, beef-forward flavor and fewer firm rounds among the potatoes and beans, but the other ingredients still make a hearty stew.
A gentler chili flavor
Use less chili powder while keeping the cumin. That softens the chile note without removing the earthy seasoning, though the chili sauce in the beans will still contribute its own flavor.
A lower-sodium bowl
Choose lower-sodium beef broth and no-salt-added diced tomatoes and corn, then use less kosher salt. The pinto beans in chili sauce and smoked sausage still contain sodium, so this reduces some of the added sodium rather than making the stew sodium-free.
Storage and Reheating
- Refrigerator: Store in a covered, shallow container for 3 to 4 days. The potatoes will soften as they sit in the broth.
- Freezer: Freeze in airtight containers for up to 2 to 3 months for best quality. The potatoes may be softer after thawing, but the stew freezes well overall.
- Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally, until the stew reaches 165°F throughout. Avoid a hard boil, which can break up the potatoes.
Questions That Come Up When the Stew Simmering Starts
Texas Cowboy Stew
Ingredients
Equipment
Method
- In a 6-quart Dutch oven over medium-high heat, cook the ground beef for 6 to 8 minutes, breaking it into small pieces, until browned and it reaches 160°F.
- Drain excess fat.
- Add the smoked sausage and cook for 3 to 4 minutes, stirring occasionally, until lightly browned.
- Stir in the onion and cook for 4 to 5 minutes, until softened.
- Add the garlic and cook for 30 seconds.
- Stir in the potatoes, beef broth, diced tomatoes, pinto beans, corn, chili powder, cumin, salt, and pepper.
- Bring the stew to a boil over high heat.
- Reduce the heat to maintain a gentle simmer, cover, and cook for 20 to 25 minutes, until the potatoes are fork-tender.
- Remove the pot from the heat.
- Let the stew rest for 5 minutes before serving.