Description
This hearty Texas Cowboy Stew combines smoked sausage, lean ground beef, potatoes, beans, and a medley of vegetables simmered with bold spices to create a flavorful and comforting one-pot meal perfect for chilly days or family gatherings.
Ingredients
Scale
Meats
- 12 ounces beef smoked sausage, cut into ¼-inch thick slices (Hillshire Farms brand)
- 1 pound lean ground beef
Vegetables & Beans
- 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
Liquids & Broth
- 2 cups beef broth
Spices & Seasonings
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook the smoked sausage: Heat a 7-8 quart stock pot over medium-high heat and add the sliced beef smoked sausage. Cook for 5-6 minutes until the edges crisp and fat renders. Remove the sausage and drain on a paper towel-lined plate to remove excess fat.
- Brown the ground beef and onions: In the same pot, add lean ground beef, diced yellow onion, and minced garlic. Cook for 5-6 minutes, stirring occasionally, until the beef is fully browned with no pink remaining and the onions are tender. Drain any excess fat from the pot.
- Add remaining ingredients to the pot: Return the cooked sausage to the pot along with diced potatoes, beef broth, frozen sweet corn, frozen peas & carrots, pinto beans with liquids, stewed tomatoes, Rotel diced tomatoes, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine all ingredients thoroughly.
- Simmer the stew: Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot with the lid slightly ajar to allow steam to escape, reduce the heat to low, and let simmer gently for 1 hour until the potatoes are tender and flavors meld.
Notes
- Storage: Store the stew in an airtight container in the refrigerator for 3-4 days.
- Freezing: Freeze in freezer-safe containers for up to 2 months.
- Reheating: Reheat on the stovetop or microwave until heated through.
- For extra heat, substitute the original Rotel with a hot variety or add ⅛-¼ teaspoon cayenne pepper to the spice blend.
- If stewed tomatoes have large chunks, break them into smaller pieces with a spoon for a preferred texture.
- Use the pinto beans’ liquid to slightly thicken the broth; if removing liquid, do not rinse the beans to retain flavor.
- You can swap pinto beans for small red beans, kidney beans, or black beans; avoid using canned garbanzo beans.
- Frozen corn and peas & carrots can be replaced with a mixed vegetable bag if desired.
Keywords: Texas Cowboy Stew, beef sausage stew, ground beef stew, pinto bean stew, smoky stew recipe, hearty beef stew, one pot stew