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Cowboy Stew

This Cowboy Stew is a hearty one-pot dinner made with ground beef, smoked sausage, potatoes, vegetables, beans, and a rich tomato broth. It is filling, easy to make, and exactly the kind of meal that works after a long day of practices and running around.
Servings: 6 people
Author: Stephanie
Print Recipe
Cowboy Stew in a pot with a little scooping up some.
Prep Time:20 minutes
Cook Time:1 hour
Total Time:1 hour 20 minutes

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.