Ah, there’s something deeply comforting about a hearty bowl of Texas Cowboy Stew Recipe — it’s like a warm hug on a chilly day. This stew brings together smoky sausage, tender ground beef, and a colorful mix of veggies and beans, all simmered together until the flavors meld perfectly. Whenever I make this, it reminds me of those long, cozy evenings with family where everyone’s gathered around, sharing stories and passing around bowls of this soul-soothing stew.

What makes this Texas Cowboy Stew Recipe especially great is how it’s not just tasty but also super convenient. You can prep it quickly, then let the pot do the work while you kick back or tackle other things. Plus, it’s incredibly flexible — perfect for weeknight dinners, casual get-togethers, or even a game-day meal. Seriously, once you try it, this stew might just become your new go-to comfort food.

Ingredients You’ll Need

The ingredients in this Texas Cowboy Stew Recipe work together to build layers of flavor — from the smoky sausage to the savory spices, and the hearty beans and potatoes that make it truly filling. When you shop, look for quality sausage and fresh veggies to give your stew the best taste possible.

Beef smoked sausage: I usually pick a brand like Hillshire Farms for that perfect smoky taste. Slice it thin so each bite has a bit of sausage goodness.
Lean ground beef: Going lean helps keep the stew hearty without too much grease.
Yellow onion: Diced finely, this adds a foundational sweetness and depth.
Minced garlic: Fresh garlic makes all the difference — it wakes up the whole pot.
Russet potatoes: I like these because they hold their shape well while softening up nicely.
Beef broth: Using a good-quality broth really elevates the stew’s richness.
Frozen sweet yellow corn: Adds a touch of natural sweetness and nice texture contrast.
Frozen peas & carrots: The medley brings in color and subtle sweetness.
Canned pinto beans: I keep the liquid in — it helps thicken the stew to a perfect consistency.
Stewed tomatoes: Look for canned tomatoes with a good balance of acidity and sweetness.
Rotel diced tomatoes & green chilies: This gives the stew that signature little kick Texas is known for.
Chili powder: Essential to achieve that deep, smoky heat.
Ground cumin: Adds earthiness and warmth to the mix.
Smoked paprika: This is my little secret ingredient for an extra smoky punch.
Salt & black pepper: Season to taste; these simple staples bring everything together.

Variations

I always encourage you to make this Texas Cowboy Stew Recipe your own because that’s what cooking’s all about! I’ve tweaked it over the years depending on what’s in my pantry or what my family’s craving.

Spice it up: If you like heat, try swapping the original Rotel for hot Rotel or add a pinch of cayenne pepper. It really wakes the stew up without overwhelming the other flavors.
Bean alternatives: I’ve swapped pinto beans with small red kidney or black beans when I ran out. Just keep the texture in mind, as some beans are firmer than others.
Veggie swaps: Sometimes I toss in a bag of frozen mixed vegetables if I want to keep it extra simple or just use whatever I have in the freezer.
Make it vegetarian: If you’re skipping meat, use smoked paprika and extra cumin for that smoky backbone, and boost the beans and veggies for heartiness.

How to Make Texas Cowboy Stew Recipe

Step 1: Crisp up the sausage for that smoky base

Start by heating your stock pot over medium-high heat and add the smoked sausage slices. Let them sizzle until the edges are crispy and the fat starts to render out, about 5-6 minutes. This step is key — it builds that smoky, meaty flavor that’s the foundation of a great Texas Cowboy Stew Recipe. Once done, transfer the sausage slices onto a paper towel-lined plate to drain the excess fat, then set aside while you work on the next step.

Step 2: Brown the ground beef with onions and garlic

In the same pot, toss in the ground beef, diced onion, and minced garlic. Cook, stirring frequently, until the beef loses its pink color and the onions soften—about 5 to 6 minutes. This is where the stew’s depth develops, so make sure your beef is nicely browned but avoid overcooking the garlic to keep that fresh flavor. Drain off any extra fat to keep the stew from getting greasy.

Step 3: Combine all your ingredients and simmer

Now, add the browned sausages back into the pot, then add in the diced potatoes, beef broth, frozen corn, peas & carrots, pinto beans with their liquid, stewed tomatoes, Rotel tomatoes, and all the spices (chili powder, cumin, smoked paprika, salt, and pepper). Stir everything gently but thoroughly to combine all those flavors.

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1 hour. Keep the lid just slightly ajar to let steam escape — this helps prevent it from getting too watery and keeps those potatoes tender but intact. After the hour, test the potatoes with a fork; if they’re tender, your stew is ready to dig into!

How to Serve Texas Cowboy Stew Recipe

A large white pot is filled with a thick stew made of small round beans, sliced brown sausage pieces, cubed light yellow potatoes, little green peas, orange carrot cubes, and some bits of ground brown meat, all mixed in a reddish-brown sauce. Inside the pot, a wooden spoon is partially submerged, showing the stew’s chunky texture. Around the pot, there is a small white plate with two slices of white bread, one topped with a spread of soft white butter. On the right side, a wooden board holds several slices of white bread stacked loosely, showing their soft inside and golden crust. Below this, the corner of a couple of empty white bowls with two large silver spoons stacked on one bowl can be seen. To the left, two silver salt and pepper shakers stand side-by-side on a white marbled surface, with a black and white zigzag cloth folded nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve this Texas Cowboy Stew Recipe, I love topping it with a little shredded cheddar cheese for melty richness or some chopped fresh cilantro for brightness. A dollop of sour cream or a few sliced green onions can also add a wonderful cool contrast, especially if you’ve kicked up the heat in the stew.

Side Dishes

This stew stands strong on its own but pairs beautifully with warm cornbread or buttered dinner rolls. For a fresh contrast, I sometimes whip up a simple green salad or some roasted veggies to keep things balanced and vibrant.

Creative Ways to Present

For a fun twist at family gatherings, I’ve ladled this stew into mini cast-iron skillets or rustic bread bowls — it always feels special and gets compliments! If you’re hosting a game day, set out bowls of toppings like jalapeños, shredded cheese, and crackers so everyone can customize their own bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Texas Cowboy Stew Recipe is just as good—if not better—the next day once the flavors have had more time to mingle. I store mine in airtight containers in the fridge, and it lasts nicely for 3-4 days. Just give it a good stir before reheating because the potatoes tend to settle a bit.

Freezing

I’ve frozen this stew in individual portions several times with great success. Just make sure it cools completely, then pack it in freezer-safe containers or heavy-duty plastic bags. It keeps well for up to 2 months, making it perfect for batch cooking or prepping ahead for busy weeks.

Reheating

When reheating, I prefer the stovetop over the microwave — gently warm the stew in a pot over medium-low heat, stirring occasionally to heat evenly and avoid sticking. If it’s a bit thick after chilling, pour in a splash of beef broth or water to loosen it back up. You’ll still get that homemade taste without any compromise on texture.

FAQs

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

Absolutely! After browning the sausage and beef, transfer everything into your slow cooker. Cook on low for 6-7 hours or on high for about 3-4 hours until the potatoes are tender. Just be sure to add your veggies and beans with their liquids to keep the stew nice and moist.
What can I use instead of beef smoked sausage?

If you can’t find beef smoked sausage, kielbasa or andouille sausage also work well and provide that smoky, savory flavor. Just slice them similarly and cook until nicely browned.
Is this Texas Cowboy Stew Recipe gluten-free?

Yes, as long as all your canned ingredients and spices are gluten-free certified. Always double-check labels, especially on canned tomatoes, Rotel, and sausage.
Can I make the stew spicier?

Definitely! Adding hot Rotel, cayenne pepper, or even a dash of hot sauce during cooking will spice it up nicely. I recommend adjusting gradually and tasting as you go.
How thick should the stew be?

The stew should be thick but still have enough broth to be slightly soupy — the bean liquid helps with that. If it seems too watery, just simmer uncovered for a few minutes to reduce it.

Final Thoughts

This Texas Cowboy Stew Recipe has become one of my kitchen staples because it’s not just comfort food — it’s an experience. I love how it adapts to what I have on hand and how it brings people together around the table. If you want a meal that’s delicious, filling, and genuinely satisfying, I can’t recommend this stew enough. So grab your pot, gather your ingredients, and give it a try — I promise you’ll be glad you did!

Texas Cowboy Stew Recipe

★★★★★ 4.5 from 75 reviews

Author: Isabella
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 8 servings 1x
Category: Stew
Method: Stovetop
Cuisine: Texan

Print Recipe

Description

This hearty Texas Cowboy Stew combines smoked sausage, lean ground beef, potatoes, beans, and a medley of vegetables simmered in a flavorful broth with classic southwestern spices. Perfect for a comforting meal, this stew offers a rich blend of smoky, savory, and mildly spicy flavors that warm you from the inside out.

Ingredients

Scale

Sausage

12 ounces of beef smoked sausage, cut into ¼-inch thick slices (Hillshire Farms brand)

Meat and Aromatics

1 pound lean ground beef
1½ cups diced yellow onion
1 tablespoon minced garlic

Vegetables & Beans

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 of stewed tomatoes
10 ounces can of original Rotel diced tomatoes & green chilies

Liquids & Broth

2 cups beef broth

Spices

2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper

Instructions

Cook the Sausage: Place the sliced beef smoked sausage in a 7-8 quart stock pot over medium-high heat. Cook for 5-6 minutes until the edges crisp and fat renders. Remove the sausage with a slotted spoon and transfer to a paper towel-lined plate to drain excess fat. Set aside.
Brown the Ground Beef and Vegetables: In the same pot, add the lean ground beef, diced yellow onion, and minced garlic. Cook for 5-6 minutes, stirring frequently, until the beef is browned with no pink remaining and the onions are tender. Drain any excess fat from the pot to keep the stew from becoming greasy.
Add Remaining Ingredients: Return the cooked sausage to the pot along with the diced russet potatoes, beef broth, frozen sweet corn, frozen peas & carrots, pinto beans (with their liquid), stewed tomatoes, Rotel diced tomatoes & green chilies, chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to combine all the ingredients evenly.
Simmer the Stew: Bring the stew to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot leaving the lid slightly cracked to release steam, and let it simmer gently for 1 hour. Stir occasionally and cook until the potatoes are fork-tender and the flavors are well melded.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Freezing: Freeze the stew in freezer-safe containers for up to 2 months.
Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through.
Heat Level: For extra heat, substitute original Rotel with hot Rotel or add ⅛ to ¼ teaspoon cayenne pepper to the spices.
Tomato Chunk Size: If stewed tomatoes are in large chunks, break them down with a wooden spoon to desired size for personal preference.
Bean Variations: You can substitute pinto beans with small red beans, kidney beans, or black beans. Avoid garbanzo beans for this stew.
Vegetables: Frozen corn and peas & carrots can be replaced with any mixed vegetables if preferred.
Bean Liquid: Retain the liquid from canned beans to help thicken the stew broth slightly, but do not rinse the beans if using the liquid.