Name: Texas Cowboy Stew Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Texan
Ingredients: 12 ounces beef smoked sausage, cut into ¼-inch thick slices (Hillshire Farms brand); 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); 1½ cups frozen sweet yellow corn; 1½ cups frozen peas & carrots medley blend; 31 ounces (2 15.5-ounce) cans pinto beans with liquids; 14.5 ounces can stewed tomatoes; 10 ounces can original Rotel diced tomatoes & green chilies; 2 cups beef broth; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon salt; ½ teaspoon black pepper

If you’re craving a hearty, comforting meal that feels like a big warm hug in a bowl, you’re going to love this Texas Cowboy Stew Recipe. It hits all the right notes with smoky sausage, tender ground beef, and a medley of veggies simmered in a flavorful broth that’s just downright satisfying. This stew is the perfect go-to for chilly evenings, family gatherings, or anytime you want a no-fuss one-pot dinner that everyone will devour.

What makes this Texas Cowboy Stew Recipe stand out is its balance of smoky, savory, and subtly spiced flavors that come together effortlessly. Plus, it’s pretty flexible—you can prep it ahead or tweak it to suit what you have on hand. I remember making this for a weekend potluck, and people kept sneaking back for seconds. Trust me, it’s worth trying if you want a stew with big, bold flavors and a little Texas kick.

Ingredients You’ll Need

These ingredients combine to create that classic hearty stew everyone loves, with a nice smoky touch and a touch of warmth from the spices. When shopping, pick good quality smoked sausage and fresh potatoes, and don’t skip the spice blend—it really brings everything to life.

Beef smoked sausage: I like Hillshire Farms for its rich smoke flavor and firm texture that holds up well in the stew.
Lean ground beef: Choose lean to prevent the stew from getting greasy while keeping it hearty.
Diced yellow onion: Adds a sweet, aromatic base that mellows as it cooks.
Minced garlic: For that punch of flavor that makes your taste buds sing.
Diced russet potatoes: These are perfect because they hold their shape but get tender and soak up all the stew goodness.
Beef broth: The backbone of the stew’s liquid base, bringing depth without overpowering.
Frozen sweet yellow corn: Adds a touch of natural sweetness and a fun pop of color.
Frozen peas & carrots blend: For texture and classic veggie flavor that complements the meat perfectly.
Pinto beans with liquid: Don’t rinse them! The liquid helps thicken the broth naturally.
Stewed tomatoes: Bring acidity and richness to balance the hearty ingredients.
Original Rotel diced tomatoes & green chilies: Adds a little zing and chipotle heat to keep things exciting.
Chili powder, ground cumin, smoked paprika: Together, they create that warm, smoky Texan spice profile you want.
Salt and black pepper: Simple seasonings, but don’t skimp—they elevate all the other flavors.

Variations

I love to play around with this Texas Cowboy Stew Recipe depending on the season or who’s coming to dinner. Feel free to customize it—you’ll find it lends itself beautifully to tweaks that fit your taste or pantry.

Spicy Kick: When I want a little more heat, I swap the Original Rotel for the hot version and add a pinch of cayenne pepper. It’s a game changer if you like things spicy!
Vegetarian Twist: I’ve tried swapping out the meats for a mix of mushrooms and extra beans. It’s surprisingly hearty and perfect for Meatless Mondays.
Seasonal Veggies: In the summer, I throw in some fresh diced zucchini or bell peppers instead of peas and carrots for a fresher feel.
Bean Swap: Sometimes I use small red or kidney beans instead of pinto beans. It’s a simple swap but changes the texture and flavor just enough to keep things interesting.

How to Make Texas Cowboy Stew Recipe

Step 1: Brown the Smoked Sausage for Deep Flavor

Start by heating a large stock pot over medium-high heat. Add the sliced beef smoked sausage and cook it until the edges crisp up and the fat renders out—about 5 to 6 minutes. This step is key because it builds that deep, smoky flavor that defines the stew. Once browned, transfer the sausage to a paper towel-lined plate to drain the excess fat, then set it aside for later.

Step 2: Brown the Ground Beef with Onions and Garlic

In the same pot, toss in the lean ground beef, diced yellow onion, and minced garlic. Cook everything until the beef is fully browned and the onions turn tender—about 5 to 6 minutes. Make sure there’s no pink left in the meat, and don’t forget to drain any extra fat before moving to the next step. This keeps the stew from getting oily but still rich.

Step 3: Combine All the Ingredients and Simmer

Now the magic happens—add the cooked sausage back into the pot along with the diced russet potatoes, beef broth, frozen corn, peas & carrots blend, pinto beans with their liquid, stewed tomatoes, Rotel diced tomatoes & green chilies, chili powder, cumin, smoked paprika, salt, and pepper. Stir it all up so every bite gets a bit of every flavor. Bring the stew to a boil, then cover but leave the lid slightly cracked. Reduce heat to low and let it simmer gently for about an hour until the potatoes are fork-tender and all the flavors meld beautifully.

How to Serve Texas Cowboy Stew Recipe

A white pot filled with a colorful stew containing three main layers: the top layer shows chunks of light yellow potatoes, green peas, and orange carrots mixed with brown beans, sliced red sausages, and browned ground meat pieces in a rich, reddish-brown broth. A wooden spoon rests inside the pot, partially scooping the stew, showing the mix more closely. Around the pot, there is a stack of slices of white bread on a white marbled surface on the right, a small white plate with bread and a spread on the top left, and salt and pepper shakers near the plate. To the bottom left, a black and white zigzag patterned cloth is partly visible, and at the bottom right, a small white bowl holds two silver spoons. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top my Texas Cowboy Stew with a handful of fresh chopped cilantro or green onions for a pop of color and freshness. A dollop of sour cream adds a nice cool contrast to the spices, and if I’m feeling indulgent, a sprinkle of shredded cheddar cheese never hurts. These simple garnishes make every bowl feel a little more special and customizable to your taste.

Side Dishes

This stew is a full meal on its own, but I love serving it with warm cornbread or crusty French bread to soak up the flavorful broth. A simple green salad with a tangy vinaigrette also works great to lighten things up and add some freshness to your plate.

Creative Ways to Present

For a fun twist when entertaining, I’ve served this Texas Cowboy Stew Recipe in mini cast iron skillets or rustic bread bowls—both are fantastic for a cozy presentation that wows. Adding a side of pickled jalapeños or a small bowl of avocado slices lets guests personalize their bowls with extra layers of flavor and texture.

Make Ahead and Storage

Storing Leftovers

One of the things I love about this Texas Cowboy Stew Recipe is how well it keeps. After it cools, I store leftovers in airtight containers in the fridge for up to 4 days. Whenever I reheat it, the flavors have had time to deepen even more, which means leftovers can be just as good—sometimes better!

Freezing

If you want to make a big batch, freezing works beautifully. I portion the stew into freezer-safe containers or heavy-duty zip bags and freeze for up to 2 months. Just thaw it overnight in the fridge before reheating. I’ve found this makes meal prep for busy weeks so much easier.

Reheating

To reheat, I prefer warming it gently on the stovetop over medium-low heat, stirring occasionally until heated through. This helps keep the potatoes tender and prevents the meat from drying out. If you’re short on time, the microwave works too—just cover the bowl and heat in 1-2 minute increments, stirring in between.

FAQs

Can I make this Texas Cowboy Stew Recipe in a slow cooker?

Absolutely! Brown the sausage and ground beef along with the onions and garlic first, then transfer everything into your slow cooker. Add the potatoes, vegetables, beans, tomatoes, broth, and spices. Cook on low for 6-8 hours or high for about 3-4 hours, until the potatoes are tender. Slow cooking infuses the flavors even deeper—making it an easy hands-off option.
Can I use fresh vegetables instead of frozen?

Yes! If you have fresh vegetables like corn, peas, and carrots on hand, just dice them and add them about halfway through the simmering time so they don’t get mushy. Frozen veggies work great for convenience but fresh adds a lovely bright flavor when in season.
What can I substitute for pinto beans?

Small red beans, kidney beans, or black beans are all excellent substitutes. Just be sure to use canned beans with their liquid to keep the stew thick and flavorful. I don’t recommend garbanzo beans though—they don’t quite blend with the other flavors in this particular stew.
How spicy is this Texas Cowboy Stew Recipe?

This recipe has a mild to moderate heat level from the Rotel diced tomatoes and chili powder. If you prefer more heat, try switching to hot Rotel or adding cayenne pepper to taste. You can adjust the heat level to suit your family’s preferences very easily.

Final Thoughts

This Texas Cowboy Stew Recipe is one of those dishes that feels like a warm Texas sunset in a bowl. It’s comforting, filling, and incredibly easy to throw together without any fancy techniques. I’ve made it for casual weeknights and special gatherings alike, and it never lets me down. I honestly think you’ll enjoy making it as much as eating it—so grab your pot, gather these simple ingredients, and get ready to savor some seriously good stew!