Texas Cowboy Stew Recipe
Introduction
Texas Cowboy Stew is a hearty, flavorful dish packed with smoky bacon, tender beef, and a mix of beans and vegetables. It’s a perfect one-pot meal that’s satisfying and simple to prepare, ideal for cozy dinners or feeding a crowd.
Ingredients
- 6 slices bacon
- 1 pound lean ground beef
- 1 cup diced onion (about half a large onion)
- 2 teaspoons minced garlic (about 2 cloves)
- 14 ounces smoked sausage (sliced into ¼-inch thick rounds)
- 1 (14.5-ounce) can diced tomatoes (not drained)
- 1 (15.5-ounce) can pinto beans (drained and rinsed)
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 (14.5-ounce) can diced tomatoes and green chiles (not drained)
- 1 (15-ounce) can whole kernel corn (drained)
- 3 cups peeled and diced Yukon Gold potatoes (about 2-3 medium potatoes cut into 1-inch pieces)
- 2 ½-3 cups beef broth
- 2 teaspoons cumin
- 2 teaspoons chili powder
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Step 1: Dice the bacon into small pieces and cook it in a large pot or Dutch oven over medium-high heat until crisp, about 5-7 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Carefully drain most of the bacon grease from the pot.
- Step 2: Add the ground beef to the pot and cook, breaking it up, until no pink remains, about 5-7 minutes. Stir in the diced onion, minced garlic, and smoked sausage slices. Continue cooking until the onion is translucent and the sausage is browned.
- Step 3: Lower the heat to medium. Add the diced tomatoes, pinto beans, black beans, diced tomatoes with green chiles, corn, diced potatoes, beef broth, cumin, chili powder, and the cooked bacon back into the pot. Season with salt and pepper to taste.
- Step 4: Bring the stew to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 45 minutes to 1 hour, stirring occasionally, until the potatoes are tender and the flavors meld.
Tips & Variations
- For extra smoky flavor, use smoked paprika in addition to the cumin and chili powder.
- Swap Yukon Gold potatoes for sweet potatoes for a subtle sweetness.
- Add chopped bell peppers or jalapeños if you like more heat and veggies.
- Use leftover cooked meats like brisket or roast beef instead of ground beef for a different texture.
Storage
Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Texas Cowboy Stew in a slow cooker?
Yes, after browning the bacon, beef, and sausage, transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until potatoes are tender.
Can I omit the bacon for a lighter version?
Certainly, you can leave out the bacon to reduce fat. For smoky flavor without bacon, consider adding a small amount of smoked paprika or liquid smoke.
Print
Texas Cowboy Stew Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
Texas Cowboy Stew is a hearty, protein-packed stew featuring crispy bacon, lean ground beef, smoked sausage, beans, and tender potatoes simmered in a flavorful broth seasoned with cumin and chili powder. This rustic, comforting dish brings bold Texan flavors to your table, perfect for a filling family meal.
Ingredients
Meat and Protein
- 6 slices bacon
- 1 pound lean ground beef
- 14 ounces smoked sausage, sliced into ¼-inch thick rounds
Vegetables and Beans
- 1 cup diced onion (about half a large onion)
- 2 teaspoons minced garlic (about 2 cloves)
- 1 (14.5-ounce) can diced tomatoes (not drained)
- 1 (15.5-ounce) can pinto beans (drained and rinsed)
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 (14.5-ounce) can diced tomatoes and green chiles (not drained)
- 1 (15-ounce) can whole kernel corn (drained)
- 3 cups peeled and diced Yukon Gold potatoes (about 2–3 medium potatoes cut into 1-inch pieces)
Liquids and Seasonings
- 2 ½ to 3 cups beef broth
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Cook bacon: Dice the bacon into small pieces. In a large pot or Dutch oven over medium-high heat, add the diced bacon and cook, stirring occasionally, until crisp, about 5-7 minutes. Remove the bacon with a slotted spoon onto paper towels to drain. Carefully drain most of the bacon grease from the pot, leaving a small amount for flavor.
- Brown ground beef and sausage: Add the lean ground beef to the pot and cook, breaking it apart, until no pink remains, about 5-7 minutes. Stir in diced onion, minced garlic, and sliced smoked sausage. Continue cooking until the onion becomes translucent and the sausage is browned, about 4-5 minutes.
- Add remaining ingredients: Reduce heat to medium. To the pot, add diced tomatoes (with liquid), pinto beans, black beans, diced tomatoes with green chiles (with liquid), whole kernel corn (drained), peeled and diced Yukon Gold potatoes, beef broth, cumin, chili powder, and the reserved crisp bacon. Season with salt and ground black pepper to taste, stirring to combine everything evenly.
- Simmer the stew: Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the pot and let the stew simmer for 45 minutes to 1 hour, stirring occasionally. The potatoes should be tender and the flavors well blended.
Notes
- Adjust the beef broth quantity depending on how thick or soupy you prefer the stew.
- You can substitute smoked sausage with your favorite smoked kielbasa or chorizo for variation.
- For extra heat, add a pinch of cayenne pepper or hot sauce while simmering.
- Leftovers reheat well and flavors deepen after a day.
- This stew freezes nicely for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Stew
- Method: Stovetop
- Cuisine: Texan, American
Keywords: Texas Cowboy Stew, beef stew, bacon stew, smoked sausage stew, hearty stew, bean stew, cowboy recipe
