If you’re looking for a hearty, crowd-pleasing meal that’s easy to make and full of flavor, Texas Cowboy Stew is the answer! Packed with smoky sausage, tender potatoes, and bold spices, this stew is the ultimate comfort food. Whether you’re feeding a hungry family or hosting a casual gathering, this recipe delivers big flavors with minimal effort. It’s easy to make and cooks in less time than stew beef stews, making this a winner in my house!
What makes this dish so special is its ability to combine everyday pantry staples into a truly unforgettable meal. The smoky flavor of the sausage, the hearty texture of the potatoes, and the rich broth all come together to create a dish that’s hearty, homey and easy to make. It’s easy on the wallet, too, and is one of those recipes that you’ll find yourself making again and again because it’s simple, satisfying, and loved by everyone who tries it. Plus, it’s easy to customize with whatever you have on hand!
This stew is as versatile as it is delicious. Whether you want to keep it mild for kids or spice it up for adventurous palates, the recipe adapts effortlessly. Serve it at your next potluck or make a big batch for cozy weeknight dinners—you won’t be disappointed.
Ingredients
- Ground beef – Use 80/20 ground beef for the best flavor.
- Smoked sausage or kielbasa sausage – If you’re in Texas, get your hands on some Elgin smoked sausage links, or use whatever you can get.
- Yellow onion – I cook with yellow (brown) onions, but white or even sweet onions will also work.
- Garlic cloves – Please don’t use jarlic, it has so much less flavor compared to fresh garlic.
- Chili powder – Did you know chili powder loses its flavor quickly? Buy it in smaller amounts to keep it fresh.
- Kosher salt
- Ground cumin
- Black pepper
- Beef stock – Use low or no sodium-added beef stock to control the sodium.
- Yukon Gold potatoes – You can also use russet or red skinned potatoes.
- Kidney beans – Use canned kidney beans but drain and rinse them before using.
- Canned fire-roasted tomatoes – You can also use a 28-ounce can of regular diced tomatoes, juice and all.
- Corn niblets – I use frozen corn because I like the texture better, but you could use an equal amount of drained canned corn.
- Canned Rotel tomatoes – Use the spicy variety for a bit of heat!
- Chipotle powder
- Cheddar cheese – Shredded, optional garnish.
- Green onions – Sliced, optional garnish.
How To Make Texas Cowboy Stew
- Heat a large Dutch oven over medium-high heat. Add the ground beef and cook, stirring occasionally, until browned, about 4–6 minutes. Break up the beef into smaller pieces as it cooks.
- Add the smoked sausage, chopped onion, garlic, chili powder, kosher salt, cumin, and black pepper to the pot. Stir frequently and cook until the sausage is browned and the onion is tender, about 6 minutes.
- Stir in the beef stock, potatoes, kidney beans, fire-roasted diced tomatoes, frozen corn, and Rotel tomatoes. Sprinkle in the chipotle powder for an extra smoky kick.
- Bring the stew to a boil over medium-high heat. Reduce the heat to medium-low and let it simmer, stirring occasionally, for 45–50 minutes, or until the potatoes are tender and the flavors have melded together.
- Divide the stew among serving bowls. Garnish with shredded cheddar cheese and sliced green onions for a pop of flavor and color. Serve hot and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Yukon Gold potatoes offer a creamy texture, but russet potatoes can be used as an alternative.
- The chipotle powder adds a subtle smoky heat; adjust the amount to suit your spice preference.
- For added heat, consider using hot Rotel tomatoes or incorporating a splash of your preferred hot sauce.
- This stew is ideal for meal prep; it stores well and flavors deepen over time.
Recommended
Make It a Meal
Pair this Texas Cowboy Stew with a side of Copycat Domino’s Cheddar Bacon Loaded Tots for a hearty and satisfying meal. The crispy, cheesy tots complement the rich flavors of the stew perfectly.
Storage
Store leftover stew in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop over medium heat, adding a bit of beef stock if needed to reach the desired consistency.
Texas Cowboy Stew
Ingredients
- 1 pound ground beef 80/20 ground beef is fine
- 1 pound smoked sausage or kielbasa sausage sliced into ½-inch rounds
- 1 medium yellow onion chopped, about 1 ½ cups
- ½ green bell pepper diced
- 3 cloves garlic finely chopped, about 1 tablespoon
- 2 tablespoons chili powder
- 1 ¾ teaspoons kosher salt
- 1 tablespoon ground cumin
- 4 cups beef stock
- 4 medium Yukon Gold potatoes cut into ½-inch pieces, about 3 cups
- 15.5 ounces canned kidney beans 2 cans, drained and rinsed
- 28 ounces canned fire-roasted tomatoes diced
- 1 cup frozen corn niblets
- 14.5 ounces canned Rotel tomatoes
- ½ teaspoon chipotle powder
- cheddar cheese shredded, optional garnish
- green onion sliced, optional garnish
Instructions
- Heat a large Dutch oven over medium-high heat. Add the ground beef and cook, stirring occasionally, until browned, about 4–6 minutes. Break up the beef into smaller pieces as it cooks.
- Add the smoked sausage, chopped onion, garlic, chili powder, kosher salt, cumin, and black pepper to the pot. Stir frequently and cook until the sausage is browned and the onion is tender, about 6 minutes.
- Stir in the beef stock, potatoes, kidney beans, fire-roasted diced tomatoes, frozen corn, and Rotel tomatoes. Sprinkle in the chipotle powder for an extra smoky kick.
- Bring the stew to a boil over medium-high heat. Reduce the heat to medium-low and let it simmer, stirring occasionally, for 45–50 minutes, or until the potatoes are tender and the flavors have melded together.
- Divide the stew among serving bowls. Garnish with shredded cheddar cheese and sliced green onions for a pop of flavor and color. Serve hot and enjoy!