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Texas Cowboy Stew

A hearty and robust stew that combines smoky sausage, ground beef, and a medley of vegetables in a rich, flavorful broth. This traditional Texan comfort food is perfect for feeding a hungry crowd on cold nights or for weekend family gatherings.  
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main-course
Cuisine: American (Texan)
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 12 ounces beef smoked sausage cut into ¼-inch thick slices
  • 1 pound lean ground beef
  • 1½ cups diced yellow onion
  • 1 tablespoon minced garlic
  • 3 cups diced russet potato 1-inch pieces from 2 large peeled potatoes
  • 2 cups beef broth
  • 1½ cups frozen sweet yellow corn
  • 1½ cups frozen peas & carrots medley blend
  • 31 ounces 2 15.5-ounce cans of pinto beans with liquids
  • 14.5 ounces can of stewed tomatoes
  • 10 ounces can of original Rotel diced tomatoes & green chilies
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Method
 

  1. Brown the Sausage: Add the sliced beef smoked sausage to a stock pot (7-8 quarts) on medium-high heat. Cook for 5-6 minutes until the edges start to crisp and the fat renders. Transfer the cooked sausage pieces to a paper towel-lined plate to drain excess fat and set aside.
  2. Cook the Beef Mixture: Add the lean ground beef, diced yellow onion, and minced garlic to the hot stock pot. Brown the ground beef for 5-6 minutes until no pink remains and the onions are tender. Drain any excess fat from the pot.
  3. Combine All Ingredients: Return the cooked beef smoked sausage to the pot with the ground beef. Add the diced russet potatoes, beef broth, frozen sweet corn, frozen peas & carrots, pinto beans with liquids, stewed tomatoes, Rotel diced tomatoes & green chilies, chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir thoroughly to combine all ingredients.
  4. Simmer the Stew: Bring the Texas cowboy stew to a boil, then cover and reduce the heat to low. Allow to simmer for 1 hour or until the potatoes are fork-tender. Keep the lid slightly cracked to allow excess steam to escape during cooking.

Notes

  • Texas Cowboy Stew originated as a hearty meal for ranch hands and cowboys who needed substantial nutrition after long days of work. For the best flavor, make this stew a day ahead as the flavors deepen overnight. This recipe freezes well for up to 3 months in airtight containers. For a spicier version, add diced jalapeños or a dash of hot sauce to taste.