Texas Cowboy Stew
I still remember the first time I simmered a pot of Texas cowboy stew on a blustery evening — the house smelled like smoky bacon and cumin, and everyone came running. This hearty, one-pot stew blends ground beef, smoked sausage, bacon and potatoes into comfort food that’s perfect for weeknights, tailgates, or a casual weekend dinner. If you like bold, meaty flavors and a simple method that leaves plenty of room for swaps, this recipe will become a go-to. For a breakfast twist that borrows the same spirit, check out these cowboy breakfast sliders to keep the party going.
Why you’ll love this dish
This is the kind of stew that feeds a crowd without fuss. It’s fast to assemble, uses pantry staples, and scales easily. The bacon and smoked sausage add depth that plain ground beef alone can’t match, while potatoes and beans make the meal filling and budget-friendly. Serve it when you need a satisfying family dinner, a hearty dish for game day, or something to warm you up after outdoor chores.
“Smoky, filling, and forgiving — the perfect pot to toss together when you don’t feel like fussing.” — Home cook review
The flavors hold up well for leftovers, and the recipe is flexible enough to adapt for picky eaters or dietary needs.
How this recipe comes together
Start by rendering bacon and browning the meats to build a rich base. Sweating the onion and garlic next gives a little sweetness and aroma before you add the bulk ingredients: potatoes, corn, beans, tomatoes and beef broth. Simmering gently lets the potatoes soften and the flavors meld. Finish by stirring the crispy bacon back in so it stays crunchy on top instead of going soggy in the pot.
Think of the process as three stages: flavor base (bacon + browned meat), aromatics (onion + garlic), then bulk and simmer (potatoes + broth + beans/corn/tomato). That structure makes it easy to tweak without losing balance.
What you’ll need
- 1 lb ground beef
- 1 lb smoked sausage, sliced (kielbasa or andouille both work)
- 4 slices bacon, chopped
- 4 medium potatoes, diced (Yukon Gold or russet)
- 1 can corn, drained (or 1 cup frozen corn)
- 1 can beans (kidney or pinto), rinsed and drained
- 1 can diced tomatoes (14–15 oz)
- 4 cups beef broth (substitute chicken or vegetable broth if needed)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt and pepper to taste
Notes and substitutions: use low-sodium broth and adjust salt at the end; swap smoked sausage for chorizo for a spicier profile; for a vegetarian version try the creamy vegan tomato white bean stew approach of swapping plant-based sausage and vegetable broth.
Step-by-step instructions
- Heat a large pot over medium heat. Add the chopped bacon and cook until crispy, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- In the bacon fat, add the ground beef and sliced smoked sausage. Brown the meat, breaking up the ground beef with a spoon, until there’s no pink left and the sausage is lightly seared. Drain excess fat if the pot looks greasy.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant, about 3–4 minutes.
- Stir in the diced potatoes, drained corn, rinsed beans, diced tomatoes (with juices), and beef broth. Scrape any browned bits from the bottom of the pot — that’s flavor.
- Season with chili powder, cumin, salt and pepper. Give everything a good stir to combine.
- Bring the stew to a gentle boil, then reduce heat to low. Cover and simmer for 30–40 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
- Taste and adjust seasoning, then stir the reserved crispy bacon into the stew right before serving so it keeps some crunch. Serve warm and enjoy.
Best ways to enjoy it
This stew is wonderful in a deep bowl with a spoon of sour cream or a sprinkling of shredded cheddar. Serve with crusty bread, cornbread, or over steamed rice for a heartier plate. For a southwestern finish, add chopped cilantro, sliced jalapeños and a squeeze of lime. If you’re hosting a game-day spread, this pairs nicely with simple sides like coleslaw, tortilla chips, or a green salad; it’s also a natural companion to richer mains like cowboy butter chicken linguine when you want to offer variety.
Storage and reheating tips
Cool leftovers quickly and refrigerate in an airtight container for up to 3–4 days. Reheat on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if the stew seems thick. For freezing, cool completely and transfer to freezer-safe containers; freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety tip: reheat to an internal temperature of 165°F (74°C) before serving. Avoid keeping the stew at room temperature for more than two hours.
Helpful cooking tips
- Cut potatoes into uniform pieces so they cook evenly.
- If you prefer a thicker stew, mash a cup of potatoes against the side of the pot while simmering or simmer uncovered for the last 10 minutes.
- Brown the meats well — those caramelized bits are a big part of the flavor.
- For less salt, use low-sodium broth and add salt at the end.
- Make it one-pot friendly by cooking everything in a Dutch oven; cleanup is minimal. For inspiration on similar one-pot beef stews, see this hamburger stew that uses a similar method.
Creative twists
- Spicy Cowboy: Add 1–2 tbsp chipotle in adobo or 1–2 diced jalapeños for heat.
- Smoky BBQ: Stir in 2 tbsp barbecue sauce at the end for a sweet-smoky finish.
- Veg-forward: Swap half the meat for extra beans and add bell peppers and carrots.
- Slow-cooker: Brown meats and sauté aromatics, then transfer all to a slow cooker and cook on low for 4–6 hours.
- Comfort Dessert Pairing: Finish a Western-themed meal with a slice of cowboy cake for an authentic, homey touch.
Common questions
Q: How long does this stew take from start to finish?
A: Active prep is about 15–20 minutes. Browning and simmer time add about 45–55 minutes total, so expect roughly an hour from start to table.
Q: Can I make this gluten-free?
A: Yes. The recipe as written is naturally gluten-free if you use gluten-free sausage and check the canned ingredients for hidden gluten. Always check labels.
Q: Can I swap potatoes for another starch?
A: Yes — use diced sweet potatoes for a sweeter profile or add cooked rice or barley near the end of cooking (barley will need extra simmer time).
Q: Is this freezer-friendly?
A: Absolutely. Freeze cooled stew in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Q: Any tips for reducing sodium?
A: Use low-sodium beef broth, a low-sodium canned tomato, and taste before adding extra salt. You can boost flavor with a splash of vinegar or a squeeze of lime instead of more salt.
Q: I’m vegetarian — any direct swaps?
A: Replace meats with plant-based sausage and add extra beans and mushrooms; use vegetable broth. For a creamy, meat-free take, the creamy vegan tomato white bean stew offers ideas for texture and flavor swaps.
Texas Cowboy Stew
Ingredients
Method
- Heat a large pot over medium heat. Add the chopped bacon and cook until crispy, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- In the bacon fat, add the ground beef and sliced smoked sausage. Brown the meat, breaking up the ground beef with a spoon until there’s no pink left and the sausage is lightly seared. Drain excess fat if the pot looks greasy.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant, about 3–4 minutes.
- Stir in the diced potatoes, drained corn, rinsed beans, diced tomatoes (with juices), and beef broth. Scrape any browned bits from the bottom of the pot.
- Season with chili powder, cumin, salt, and pepper. Give everything a good stir to combine.
- Bring the stew to a gentle boil, then reduce heat to low. Cover and simmer for 30–40 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
- Taste and adjust seasoning, then stir the reserved crispy bacon into the stew right before serving so it keeps some crunch. Serve warm and enjoy.
