Description
Texas Cowboy Stew is a hearty and flavorful one-pot meal packed with bacon, ground beef, smoked sausage, beans, corn, potatoes, and a blend of spices. This comforting stew combines smoky, savory, and slightly spicy elements perfect for a filling dinner.
Ingredients
Scale
Meats
- 6 slices bacon
- 1 pound lean ground beef
- 14 ounces smoked sausage sliced into ¼-inch thick rounds
Vegetables & Beans
- 1 cup diced onion (about half a large onion)
- 2 teaspoons minced garlic (about 2 cloves)
- 1 (14.5-ounce) can diced tomatoes (not drained)
- 1 (15.5-ounce) can pinto beans (drained and rinsed)
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 (14.5-ounce) can diced tomatoes and green chiles (not drained)
- 1 (15-ounce) can whole kernel corn (drained)
- 3 cups peeled and diced Yukon Gold potatoes (about 2-3 medium potatoes cut into 1-inch pieces)
Liquids & Seasonings
- 2 ½-3 cups beef broth
- 2 teaspoons cumin
- 2 teaspoons chili powder
- salt to taste
- ground black pepper to taste
Instructions
- Cook the bacon: Dice 6 slices of bacon into small pieces. Add them to a large pot or Dutch oven over medium-high heat. Stir and cook until crisp, about 5-7 minutes. Remove the bacon pieces with a slotted spoon onto a paper towel lined plate to drain. Drain most of the bacon grease from the pot, leaving a little for flavor.
- Brown the beef and sausage: Add 1 pound of lean ground beef to the pot and cook, stirring and crumbling, until no pink remains, about 5-7 minutes. Add 1 cup diced onion, 2 teaspoons minced garlic, and 14 ounces of sliced smoked sausage. Continue cooking until the onion is translucent and the sausage is browned, about 5 minutes more.
- Add remaining ingredients: Lower the heat to medium. Add the canned diced tomatoes, pinto beans, black beans, diced tomatoes with green chiles, corn, Yukon Gold potatoes, 2 ½ to 3 cups beef broth, cumin, chili powder, and the reserved cooked bacon to the pot. Season with salt and ground black pepper to taste. Stir to combine well.
- Simmer the stew: Bring the stew to a gentle bubble, then reduce the heat to medium-low. Cover the pot with a lid and simmer for 45 minutes to 1 hour, stirring occasionally, until the potatoes are tender and the flavors meld together.
Notes
- For a spicier stew, add a pinch of cayenne pepper or extra chili powder.
- You can substitute smoked sausage with kielbasa or chorizo for different flavor profiles.
- If you prefer a thicker stew, mash some of the potatoes against the side of the pot during cooking.
- Use low sodium beef broth and beans if you want to control salt levels.
- Leftovers store well in an airtight container in the fridge for up to 5 days.
- For longer storage, freeze cooled stew in freezer-safe containers for up to 3 months.
- To reheat, thaw overnight in the fridge and warm gently on the stovetop until heated through.
