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Texas Cowboy Stew

Texas cowboy stew is a hearty one-pot meal with browned ground beef, smoked sausage, beans, corn, and fork-tender potatoes. It simmers in a 6-quart Dutch oven for a thick, savory bowl with a gentle chili-spiced broth.
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Prep Time 15 minutes
Cook Time 39 minutes
resting 5 minutes
Total Time 59 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 12 oz smoked sausage sliced into 1/4-inch rounds
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1.5 lb russet potatoes scrubbed and cut into 1/2-inch cubes
  • 4 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 can (15 oz) pinto beans in chili sauce undrained
  • 1 can (15 oz) whole-kernel corn drained
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. 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.
  2. Drain excess fat.
  3. Add the smoked sausage and cook for 3 to 4 minutes, stirring occasionally, until lightly browned.
  4. Stir in the onion and cook for 4 to 5 minutes, until softened.
  5. Add the garlic and cook for 30 seconds.
  6. Stir in the potatoes, beef broth, diced tomatoes, pinto beans, corn, chili powder, cumin, salt, and pepper.
  7. Bring the stew to a boil over high heat.
  8. Reduce the heat to maintain a gentle simmer, cover, and cook for 20 to 25 minutes, until the potatoes are fork-tender.
  9. Remove the pot from the heat.
  10. Let the stew rest for 5 minutes before serving.

Notes

For even cooking, cut the potatoes into uniformly sized cubes. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a lighter option, use turkey smoked sausage and lean ground beef.