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The onion starts softening while the beef browns, and the smoked sausage gives off that savory smell before the broth even goes in. The first time I made Cowboy Stew, I worried the pot looked too full, but everything settles as the meat cooks and the potatoes simmer. It’s the kind of one-pot dinner that feels hearty without asking you to juggle pans or manage a long ingredient list.

I like how the ground beef makes the broth substantial while the sausage brings its own smoky seasoning. Russet potatoes do more than fill the bowl: as they cook, they help give the broth a little body. The beans and corn go in near the end, so they warm through without spending the whole simmer in the pot. Each spoonful has tender potatoes, beef, and a bit of smoky sausage in a savory broth.

Why Cowboy Stew Thickens at the End, Not the Beginning

This stew gets its body from two things working together: russet potatoes and the final uncovered simmer. Russets are starchy, and as their edges soften, a little of that starch moves into the broth. The potatoes don’t need to fall apart; they just need to become tender enough to give the liquid a slightly fuller feel.

Keeping the pot covered while the potatoes cook helps them soften in the broth instead of letting too much liquid evaporate too soon. Once the potatoes are nearly tender, the lid comes off. That last stretch gives steam a way out, so the broth reduces while the beans and corn heat through. If the stew looks loose when you first add the broth, that’s expected. The uncovered finish is where it starts to feel more like a stew than a bowl of soup.

There’s no need to mash the potatoes or add a separate thickener. Stir gently during the final simmer, especially near the bottom of the Dutch oven, where the potatoes and beef settle. You’re looking for a broth that clings lightly to the ingredients, not a paste-thick consistency.

What the Beef, Sausage, and Russets Each Bring to the Pot

• Ground beef — The 85% lean beef gives the broth a meaty base without leaving as much fat as a fattier grind would. Break it into small crumbles as it cooks so each serving gets some. If you don’t have beef, the most practical adjustment with the ingredients here is to leave it out; the sausage still gives the stew a savory center, though the broth will be less beefy.
• Smoked sausage — Its smoke and seasoning add character that plain ground beef won’t replicate. Sausage varies in how smoky it tastes, so choose one whose flavor you enjoy. If you’re out, omit it rather than trying to replace its distinct smoke with another listed ingredient.
• Russet potatoes — Their starch helps the broth thicken as they soften. Scrub them well and cut them into even half-inch cubes so they cook at roughly the same rate. Leaving them out is possible, but the stew will be much brothier; none of the other listed ingredients has the same starchy effect.
• Beef broth — It gives the stew its savory liquid base, so use a broth whose salt level you like. The added kosher salt seasons the whole pot, and a particularly salty broth can make the finished stew taste more seasoned than intended.
• Diced tomatoes — Keep the can’s liquid; it belongs in the broth and brings acidity that balances the meat. There isn’t a like-for-like replacement among the other ingredients, so leaving the tomatoes out will make the base less bright and less tomato-rich.
• Pinto beans and corn — Pinto beans add a creamy, filling bite, while whole kernel corn brings sweetness and little bursts of texture. Drain and rinse the beans to remove their canning liquid, and drain the corn so its liquid doesn’t dilute the broth. If beans aren’t available, leaving them out works better than treating corn as an equal substitute.
• Onion, garlic, and chili powder — The onion builds a savory base alongside the meat, garlic adds a sharper note, and chili powder gives the broth its warm seasoning. Mince the garlic before it goes into the hot pot, since its brief cooking time leaves little room to stop and chop. If you’re missing one, omit it rather than increasing another seasoning to compensate.

How to Brown the Meat Before the Potatoes Go In

Brown the onion, beef, and sausage together

Heat a 6-quart Dutch oven over medium-high heat, then add the chopped onion, ground beef, and sliced sausage. Cook for 8 to 10 minutes, breaking the beef into crumbles as it browns. The meat should lose its raw color, and the beef should reach 160°F. Drain excess fat if needed; don’t pour off the browned meat along with it.

Give the garlic just 30 seconds

Stir the minced garlic into the browned meat and cook for 30 seconds, stirring constantly. The garlic should smell fragrant as it warms. Keep it moving across the bottom of the pot; if it sits in one spot, it can scorch before the broth goes in.

Simmer the potatoes until nearly tender

Add the beef broth, undrained diced tomatoes, cubed potatoes, chili powder, kosher salt, and black pepper. Bring the pot to a boil, then cover it and simmer over medium-low heat for 15 to 20 minutes. The potato cubes should be close to tender when pierced, with a little firmness remaining at the center. If they still feel hard, give them more time before moving on.

Finish uncovered with beans and corn

Stir in the drained and rinsed pinto beans and drained corn. Simmer uncovered for 8 to 10 minutes, until the potatoes are tender and the stew has thickened slightly. Keep the heat at a steady simmer rather than a hard boil, which can break up the potatoes. Stir gently so the ingredients stay intact.

Simple Ways to Change the Beef-and-Potato Balance

Questions That Come Up When the Pot Is Simmering

Cowboy Stew

Cowboy stew simmers ground beef, smoked sausage, potatoes, beans, and corn in a savory tomato broth. The potatoes turn tender as the broth thickens slightly for a hearty one-pot meal.

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Prep Time 15 minutes mins

Cook Time 36 minutes mins

Total Time 51 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 675

Ingredients Equipment Method Notes

Ingredients

  

• 1 yellow onion medium, chopped
• 1 lb ground beef 85% lean
• 12 oz smoked sausage sliced into 1/4-inch rounds
• 2 cloves garlic minced
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes undrained
• 1.5 lb russet potatoes scrubbed and cut into 1/2-inch cubes
• 2 tsp chili powder
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 can (15 oz) pinto beans drained and rinsed
• 1 can (15 oz) whole kernel corn drained

Equipment

• 1 6-quart Dutch oven

Method

 

1. Heat a 6-quart Dutch oven over medium-high heat, then add the onion, ground beef, and sausage; cook for 8 to 10 minutes, breaking up the beef, until the beef is browned and reaches 160°F, then drain excess fat if needed.
2. Add the garlic and cook for 30 seconds, stirring constantly.
3. Add the beef broth, diced tomatoes, potatoes, chili powder, salt, and pepper; bring to a boil, then cover and simmer over medium-low heat for 15 to 20 minutes, until the potatoes are nearly tender.
4. Stir in the pinto beans and corn, then simmer uncovered for 8 to 10 minutes, until the potatoes are tender and the stew has thickened slightly.

Notes

Cut the potatoes into evenly sized cubes so they cook at the same rate. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a lower-sodium option, use low-sodium beef broth.