There are some fall nights that get so chilly, especially when the kids are out at practice, and they just want to come home to a hearty, filling meal. This Cowboy Stew is one that I reach for all the time! It is loaded with protein, potatoes, and vegetables, all simmered together in a thick, flavorful broth that will actually keep everyone full. Whether you’re feeding a cowboy, a grown man, or just kids who seem to have bottomless pits for stomachs, this stew is sure to satisfy.
When the weather starts cooling down, I tend to pull out all of my cozy, filling dinners. If this Cowboy Stew sounds like your kind of meal, try my Crockpot Taco Soup, Slow Cooker Steak and Potatoes, or Fried Cabbage and Sausage next. They are all hearty dinners that hit the spot after a long, cold day.
Equipment
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Ingredients
- Ground beef: I use one pound of ground beef as the base of the stew.
- Smoked sausage: This adds a ton of flavor without needing extra work.
- Russet potatoes: Cut these into roughly 1/2-inch pieces so they cook evenly and become tender in the broth.
- Frozen mixed vegetables: This is where the shortcut comes in. No peeling and chopping a pile of extra vegetables.
- Diced tomatoes and green chilies: These add tomato flavor plus a little heat. Use mild if your family does not like things spicy.
- Jalapeño: Remove the seeds for less heat.
See the recipe card for full ingredients and instructions.
Directions
Brown the ground beef and remove it from the pot. Cook the smoked sausage, onion, and celery.
Add the jalapeño and garlic. Add the remaining ingredients and bring everything to a boil.
Reduce to a simmer and cook until the potatoes are tender.
Steph's Tips
- Cut the potatoes into similar-sized pieces so they finish cooking at the same time.
- Drain excess grease after cooking the meat so the broth does not become oily.
- For a thicker stew, mash a few cooked potatoes against the side of the pot and stir them back in.
- Use mild diced tomatoes and green chilies if you are feeding kids who do not like much heat.
FAQs (Because Life’s Too Busy for Guesswork)
Definitely keep this because it is a great search question.
Brown the ground beef and sausage first, then add everything to the slow cooker. Cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours, until the potatoes are fork-tender.
The heat mainly comes from the jalapeño and diced tomatoes with green chilies. For a mild version, remove the jalapeño seeds and use mild tomatoes and green chilies. For more heat, leave some jalapeño seeds in or use the hot variety of tomatoes and chilies.
Yes, this is a great dish to make in advance as it reheats really well. You can prepare it and then cool it and store it in the refrigerator until ready to reheat and serve. Just ensure you serve it within your storage window.
What are substitutions that I can make?
- Ground beef: Ground venison can be used instead.
- Onion: Yellow, white, or Vidalia onion will work.
- Russet potatoes: Yukon Gold or red potatoes can also be used.
- Frozen mixed vegetables: A 12-ounce can of mixed vegetables can be used in a pinch. Drain it first.
- Beef broth: Beef stock also works well.
What do I serve with my cowboy Stew?
Cornbread is the obvious winner here. You could also serve it with:
- Buttermilk biscuits
- Crusty bread
- Crackers
- A simple side salad
How should I store my Texas cowboy stew?
- Cowboy Stew should be stored in an airtight container in the refrigerator for 3-4 days.
- To Reheat: Place leftovers in a saucepan or pot over medium heat, stirring frequently until desired temperature is reached. Another option is to microwave single portions for 60-90 seconds at a time or until thoroughly heated.
- To Freeze: Once completely cooled, place in a freezer-safe airtight container, leaving a little room for expansion, and freeze for up to 3 months. Defrost in the refrigerator overnight or on the counter for 3 hours before reheating.
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Cowboy Stew
Equipment
- Measuring cups and spoons
- Knife and cutting board
- Can opener
- Dutch oven or large pot
- Wooden spoon or spatula
- Plate
- Ladle
Ingredients
- 1 pound ground beef
- 1 14 oz package smoked sausage, sliced
- 1 medium onion diced
- 2 celery stalks diced
- 1 jalapeño seeded and diced
- 6 garlic cloves minced
- 3 cups beef broth
- 3 medium russet potatoes peeled and diced into 1/2-inch pieces
- 1 12 oz bag frozen mixed vegetables
- 1 15.5 oz can pinto beans, drained
- 2 10 oz cans diced tomatoes and green chilies
- 1 6 oz can tomato paste
- 1 tablespoon chili powder
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- In a large pot or Dutch oven over medium heat, add the ground beef and break it apart with a spoon. Continue to cook until the meat has browned. Transfer the meat to a plate lined with paper towels.
- Add the sausage, onion, and celery to the pot. Cook until the onions have softened. Mix in the jalapeño and garlic and cook for an additional minute. Drain off any excess grease. Stir in the ground beef, beef broth, potatoes, mixed vegetables, pinto beans, diced tomatoes and green chilies, tomato paste, chili powder, Italian seasoning, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Continue to cook until the potatoes are tender, about 40 to 45 minutes.
- Serve with cornbread and enjoy.
Notes
- Cut the potatoes into similar-sized pieces so they cook evenly.
- Drain excess grease from the meat before adding the remaining ingredients.
- For a thicker stew, mash a few cooked potatoes and stir them back into the pot.
- Use mild diced tomatoes and green chilies for less heat.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Freeze cooled Cowboy Stew for up to 3 months and thaw overnight in the refrigerator before reheating.
