Ever have one of those days where you’re so hungry you could eat a horse, but you have zero energy to cook? We’ve all been there. You need something that’s fast, fills you up, and tastes amazing without dirtying every pot and pan you own.
This Texas Cowboy Stew is your answer. It’s a hearty, one-pot meal that’s packed with flavor and comes together in no time. It’s the kind of food that sticks to your ribs and makes everyone happy.
What You’ll Need
This recipe is all about simple, easy-to-find ingredients. No need to go to a fancy store for this one.
- 1 lb ground beef
- 1 lb smoked sausage, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 large potatoes, peeled and diced
- 1 can (15 oz) pinto beans, rinsed
- 1 can (15 oz) kidney beans, rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (10 oz) Ro-Tel diced tomatoes & green chilies, undrained
- 2 cups beef broth
- 1 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
Tools For The Job
You don’t need any special equipment. Just the basics will do.
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife
- Cutting board
- Can opener
How to Make Texas Cowboy Stew
This is the easy part. Just follow these simple steps.
Step 1: Heat the olive oil in your large pot over medium-high heat. Add the chopped onion and cook until it starts to soften, about 3-4 minutes.
Step 2: Add the ground beef and sliced sausage to the pot. Break up the beef with your spoon and cook until it’s browned. Drain off any extra grease.
Step 3: Stir in the minced garlic and cook for about 30 seconds until you can smell it. Then, sprinkle in the chili powder and cumin, and stir everything together.
Step 4: Add the diced potatoes and beef broth. Bring it to a boil, then reduce the heat, cover the pot, and let it simmer for about 15 minutes, or until the potatoes are getting tender.
Step 5: Pour in the pinto beans, kidney beans, corn, diced tomatoes, and Ro-Tel. Give it all a good stir.
Step 6: Let the stew simmer uncovered for another 10-15 minutes. This helps the flavors come together and the stew to thicken up a bit. Taste it and add salt and pepper as needed.
Pro Tips
Here are a few tricks I’ve learned over the years to make this stew even better.
- Brown The Meat Well: Don’t rush browning the beef and sausage. Getting a good, dark crust on the meat adds a huge amount of flavor to the final stew.
- Don’t Skip The Beans: Using different kinds of beans adds more texture and flavor. Rinsing them first gets rid of that “canned” taste.
- Let It Rest: After the stew is done cooking, turn off the heat and let it sit for about 10 minutes before serving. This lets the flavors settle and makes it taste even better.
Substitutions and Variations
Feel free to play around with this recipe. It’s hard to mess up.
| Original Ingredient | Substitution Idea | Why It Works |
|---|---|---|
| Ground Beef | Ground turkey or chicken | A leaner option that still tastes great. |
| Smoked Sausage | Andouille or chorizo sausage | Adds a spicier, smokier flavor. |
| Pinto/Kidney Beans | Black beans or cannellini beans | Any canned bean will work well here. |
Meal Pairing and Efficiency
Make the most of your meal with these simple ideas.
| Pairing Suggestions | Cooking Time Tips |
|---|---|
| Sides: Cornbread, biscuits, or a simple green salad. | Prep Ahead: Chop your onion and dice your potatoes the day before. |
| Toppings: Shredded cheese, sour cream, or sliced jalapeños. | Clean as You Go: Rinse cans and utensils while the stew simmers. |
| Drinks: A cold beer or a simple iced tea. | Batch Cook: Double the recipe and freeze half for a future meal. |
Leftovers and Storage
This stew tastes even better the next day.
Store any leftovers in an airtight container in the refrigerator. It will stay good for up to 4 days. You can reheat it on the stove over low heat or in the microwave.
Frequently Asked Questions
Q1. Can I make this in a slow cooker?
Ans: Yes. Brown the meat, onion, and garlic on the stove first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Q2. Is this recipe spicy?
Ans: It has a mild kick from the Ro-Tel and chili powder. If you want it spicier, add a pinch of red pepper flakes or use a hot sausage. For less spice, use a can of plain diced tomatoes instead of Ro-Tel.
Q3. Can I freeze cowboy stew?
Ans: Yes, this stew freezes very well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight before reheating.
Wrapping Up
This Texas Cowboy Stew is a true workhorse of a recipe. It’s simple, satisfying, and perfect for any night of the week.
Go ahead and give it a try. I think you’ll be surprised at how much flavor you can get from such a simple dish. Let me know how it turns out in the comments below
