Go Back

Cowboy Stew

Cowboy stew is a hearty ranch-style American main with ground beef and smoked sausage in a smoky tomato-beef broth. Simmered baby potatoes and pinto beans create a thick, stick-to-your-ribs texture topped with cheddar and jalapeños.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Meat and aromatics
  • 1 lb ground beef Use 80/20 for best flavor, then drain excess fat.
  • 12 oz smoked sausage Slice into bite-size pieces.
  • 1 onion Dice into small pieces for quick softening.
  • 3 garlic Minced.
Potatoes, beans, and tomatoes
  • 1 lb baby potatoes Halved; keep pieces roughly even.
  • 1 can (15 oz) pinto beans Drained.
  • 1 can (15 oz) corn Drained.
  • 1 can (10 oz) Rotel tomatoes Use for mild-to-medium heat (includes chiles).
  • 1 can (14 oz) diced tomatoes Include juices.
Broth and seasonings
  • 4 cup beef broth Low-sodium works; adjust salt at the end.
  • 1 packet (1 oz) ranch seasoning One packet for a classic ranch profile.
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
Serving toppings
  • 0.25 shredded cheddar Add after simmering, then serve immediately.
  • 0.25 jalapeños Slice for heat and crunch.
  • 0.25 green onions Thinly sliced.

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat.
  2. Brown the smoked sausage slices briefly, then remove.
Build the flavor base
  1. Sauté the onion for 3 minutes, until softened.
  2. Add the garlic and cook for 1 minute, stirring to avoid browning.
  3. Add the chili powder and smoked paprika, then cook for 1 minute to bloom the spices.
Simmer the stew
  1. Add the Rotel tomatoes, diced tomatoes, beef broth, ranch seasoning, baby potatoes, and pinto beans, then bring to a boil.
  2. Simmer for 15-18 minutes, until the potatoes are tender.
  3. Add the corn and sausage, then simmer for 5 more minutes.
  4. Season with salt and pepper to taste.
Serve
  1. Ladle the cowboy stew into bowls and top with shredded cheddar, jalapeños, and green onions.

Notes

Pro tip: drain the beef fat after browning to keep the broth rich but not greasy. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (add fresh toppings after reheating). For a lighter option, use lean ground beef (90% or 93%) and reduced-sodium beef broth.