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Cowboy Stew

Cowboy stew is a hearty ranch-style beef and sausage stew simmered with tender baby potatoes, smoky tomatoes, and beans. Finished with cheddar, jalapeños, and green onions for a bold, comforting bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Cowboy stew base
  • 1 lb ground beef
  • 12 oz smoked sausage
  • 1 lb baby potatoes
  • 15 oz pinto beans drained
  • 15 oz corn drained
  • 10 oz Rotel tomatoes
  • 14 oz diced tomatoes
  • 1 onion diced
  • 3 garlic minced
  • 4 cup beef broth
  • 1 packet (1 oz) ranch seasoning
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 0.25 Shredded cheddar for serving
  • 0.25 jalapeños for serving
  • 0.25 green onions for serving
  • 0.25 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the meats
  1. Brown the ground beef in a large pot until no longer pink, then drain the fat.
  2. Brown the sliced smoked sausage briefly, then remove it from the pot.
Build the flavor
  1. Sauté the diced onion for 3 minutes.
  2. Add the minced garlic and cook for 1 minute.
  3. Stir in the chili powder and smoked paprika, then cook for 1 minute.
Simmer into a stew
  1. Add the Rotel tomatoes, diced tomatoes, beef broth, ranch seasoning, baby potatoes, and pinto beans; bring everything to a boil.
  2. Simmer for 15-18 minutes until the potatoes are tender, then add the corn and browned sausage.
  3. Simmer for 5 more minutes and 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 so the stew stays thick instead of greasy. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stove. Freeze for up to 3 months for best texture. For a lighter option, use lean ground beef and reduced-sodium beef broth.