Texas Cowboy Stew
If you’re looking for a hearty, crowd-pleasing meal that’s easy to make and full of flavor, Texas Cowboy Stew is the answer! Packed with smoky sausage, tender potatoes, and bold spices, this stew is the ultimate comfort food. Whether you’re feeding a hungry family or hosting a casual gathering, this recipe delivers big flavors with minimal effort.

I love this recipe because it’s incredibly versatile. It’s the perfect dish to warm you up on a chilly evening or serve as a satisfying one-pot meal after a busy day. The combination of ground beef, sausage, beans, and tomatoes creates a hearty, smoky broth that pairs beautifully with a sprinkle of shredded cheese and green onions.
I serve this at everything from family dinners to potlucks. I’ll keep it warm in the slow cooker and then people can help themselves, or just dish up heaping portions of it for dinner. It’s meaty, delicious, and easy to make which makes it pretty nearly perfect, if you ask me.

Ingredients
- Ground beef – Use 80/20 ground beef for the best flavor.
- Smoked sausage or kielbasa sausage – If you’re in Texas, get your hands on some Elgin smoked sausage links, or use whatever you can get.
- Yellow onion – I cook with yellow (brown) onions, but white or even sweet onions will also work.
- Garlic cloves – Please don’t use jarlic, it has so much less flavor compared to fresh garlic.
- Chili powder – Did you know chili powder loses its flavor quickly? Buy it in smaller amounts to keep it fresh.
- Kosher salt
- Ground cumin
- Black pepper
- Beef stock – Use low or no sodium-added beef stock to control the sodium.
- Yukon Gold potatoes – You can also use russet or red skinned potatoes.
- Kidney beans – Use canned kidney beans but drain and rinse them before using.
- Canned fire-roasted tomatoes – You can also use a 28-ounce can of regular diced tomatoes, juice and all.
- Corn niblets – I use frozen corn because I like the texture better, but you could use an equal amount of drained canned corn.
- Canned Rotel tomatoes – Use the spicy variety for a bit of heat!
- Chipotle powder
- Cheddar cheese – Shredded, optional garnish.
- Green onions – Sliced, optional garnish.

How To Make Texas Cowboy Stew
- Heat a large Dutch oven over medium-high heat. Add the ground beef and cook, stirring occasionally, until browned, about 4–6 minutes. Break up the beef into smaller pieces as it cooks.
- Add the smoked sausage, chopped onion, diced green bell pepper, garlic, chili powder, kosher salt, cumin, and black pepper to the pot. Stir frequently and cook until the sausage is browned and the onion is tender, about 6 minutes.
- Stir in the beef stock, potatoes, kidney beans, fire-roasted diced tomatoes, frozen corn, and Rotel tomatoes. Sprinkle in the chipotle powder for an extra smoky kick.
- Bring the stew to a boil over medium-high heat. Reduce the heat to medium-low and let it simmer, stirring occasionally, for 45–50 minutes, or until the potatoes are tender and the flavors have melded together.
- Divide the stew among serving bowls. Garnish with shredded cheddar cheese and sliced green onions for a pop of flavor and color. Serve hot and enjoy!
Step-By-Step Process






Chef Jenn’s Tips
- Use Yukon Gold potatoes for their creamy texture, but russet potatoes work well as a substitute.
- Don’t skip the chipotle powder—it adds a subtle smoky heat that elevates the flavor. You could also use smoked paprika.
- For a spicier stew, use spicy Rotel tomatoes or add a splash of your favorite hot sauce.
- This stew is perfect for meal prep. Make a big batch and store leftovers for quick, flavorful meals throughout the week.
Recommended
Make It A Meal
Texas Cowboy Stew is a complete meal on its own, packed with hearty ingredients like ground beef, sausage, potatoes, and beans. It’s a satisfying dish that doesn’t need anything else to shine. Perfect for feeding a crowd or enjoying leftovers throughout the week, this stew is comfort food at its best.

Storage
Store leftover stew in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. Thaw it in the refrigerator overnight and reheat on the stovetop over medium heat, adding a splash of beef stock to adjust the consistency if needed.

Texas Cowboy Stew
Ingredients
- 1 pound ground beef 80/20 ground beef is fine
- 1 pound smoked sausage or kielbasa sausage sliced into ½-inch rounds
- 1 medium yellow onion chopped, about 1 ½ cups
- ½ green bell pepper diced
- 3 cloves garlic finely chopped, about 1 tablespoon
- 2 tablespoons chili powder
- 1 ¾ teaspoons kosher salt
- 1 tablespoon ground cumin
- ½ teaspoon black pepper
- 4 cups beef stock
- 4 medium Yukon Gold potatoes cut into ½-inch pieces, about 3 cups
- 15.5 ounces canned kidney beans 2 cans, drained and rinsed
- 28 ounces canned fire-roasted tomatoes diced
- 1 cup frozen corn niblets
- 14.5 ounces canned Rotel tomatoes
- ½ teaspoon chipotle powder
- cheddar cheese shredded, optional garnish
- green onions sliced, optional garnish
Instructions
- Heat a large Dutch oven over medium-high heat. Add the ground beef and cook, stirring occasionally, until browned, about 4–6 minutes. Break up the beef into smaller pieces as it cooks.
- Add the smoked sausage, chopped onion, diced green bell pepper, garlic, chili powder, kosher salt, cumin, and black pepper to the pot. Stir frequently and cook until the sausage is browned and the onion is tender, about 6 minutes.
- Stir in the beef stock, potatoes, kidney beans, fire-roasted diced tomatoes, frozen corn, and Rotel tomatoes. Sprinkle in the chipotle powder for an extra smoky kick.
- Bring the stew to a boil over medium-high heat. Reduce the heat to medium-low and let it simmer, stirring occasionally, for 45–50 minutes, or until the potatoes are tender and the flavors have melded together.
- Divide the stew among serving bowls. Garnish with shredded cheddar cheese and sliced green onions for a pop of flavor and color. Serve hot and enjoy!
Notes
Chef Jenn’s Tips
- Use Yukon Gold potatoes for their creamy texture, but russet potatoes work well as a substitute.
- Don’t skip the chipotle powder—it adds a subtle smoky heat that elevates the flavor.
- For a spicier stew, use hot Rotel tomatoes or add a splash of your favorite hot sauce.
- This stew is perfect for meal prep. Make a big batch and store leftovers for quick, flavorful meals throughout the week.