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.
Keywords: Texas Cowboy Stew, beef stew, smoked sausage stew, southwestern stew, hearty stew recipe