Go Back
–+ servings
Save and Subscribe Form

Save this recipe and we'll send it right to your email inbox. Plus we'll send you other great recipes every week!

A bowl of chunky stew with sausage, potatoes, vegetables, and beans, garnished with green onions. Sliced French bread and a spoon in the background.

Texas Cowboy Stew

Chef Jenn
Texas Cowboy Stew is a smoky, hearty one-pot meal featuring ground beef, sausage, potatoes, beans, and a robust tomato broth. It’s easy to make and perfect for feeding a hungry crowd.
4 from 1 vote
[btn-google-source] Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Soup & Stews
Cuisine Tex-Mex
Servings 10 servings
Calories 413 kcal

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.

Nutrition

Serving: 1.5cupCalories: 413kcalCarbohydrates: 33gProtein: 21gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 64mgSodium: 1335mgPotassium: 1016mgFiber: 7gSugar: 7gVitamin A: 982IUVitamin C: 26mgCalcium: 95mgIron: 4mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword hearty stew recipe, Texas cowboy stew
Tried this recipe?Let us know how it was!