Texas Cowboy Stew

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5 from 1 vote

Texas Cowboy Stew is a filling, flavorful, easy-to-make, one pot meal.

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner

Cuisine: American, Tex-Mex

Servings: (2-cup) servings

Calories: 494kcal

Author: Jennifer Fishkind

Ingredients

12 ounces of beef smoked sausage cut into ¼-inch thick slices (Hillshire Farms brand)
1 pound lean ground beef
1½ cups diced yellow onion
1 tablespoon minced garlic
3 cups diced russet potato 1-inch pieces from 2 large peeled potatoes
2 cups beef broth
1½ cups frozen sweet yellow corn
1½ cups frozen peas & carrots medley blend
31 ounces (2 15.5-ounce) cans of pinto beans with the liquids
14.5 ounces can of stewed tomatoes
10 ounces can of original Rotel diced tomatoes & green chilies
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper

Instructions

Add the sliced beef smoked sausage to a stock pot (7-8 quarts) on medium-high heat. Cook the sausage for 5-6 minutes or until the edges start to crisp and the fat renders. Transfer the cooked sausage pieces to a paper towel-lined plate to allow all the excess fat to drain, and set aside.
12 ounces of beef smoked sausage
Add the lean ground beef, diced yellow onion, and minced garlic to the hot stock pot. Cook and brown the ground beef for 5-6 minutes or until no pink remains and the onions are tender. Drain any excess fat from the pot.
1 pound lean ground beef, 1½ cups diced yellow onion, 1 tablespoon minced garlic
Add the cooked beef smoked sausage back to the pot, with the ground beef, along with the diced russet potatoes, beef broth, frozen sweet corn, frozen peas & carrots, pinto beans, stewed tomatoes, original Rotel diced tomatoes, chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
3 cups diced russet potato, 2 cups beef broth, 1½ cups frozen sweet yellow corn, 1½ cups frozen peas & carrots medley blend, 31 ounces (2 15.5-ounce) cans of pinto beans with the liquids, 14.5 ounces can of stewed tomatoes, 10 ounces can of original Rotel diced tomatoes & green chilies, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon black pepper
Bring the Texas cowboy stew to a boil, then cover and reduce the heat to low. Simmer for 1 hour or until the potatoes are fork-tender. Keep the lid just barely cracked open to allow the excess steam to escape the pot.

Notes

Storage:

To Store: This Texas cowboy stew can be stored, in an airtight container, in the refrigerator for 3-4 days.
To Freeze: You can freeze this Texas cowboy stew in freezer-safe containers for up to 2 months.
To Reheat: Reheat on the stovetop or in the microwave until heated through.

Tips:

If you like a little extra heat, you can substitute the original Rotel for a can of hot. You can also add ⅛-¼ teaspoon of cayenne pepper to the spice blend.
If your stewed tomatoes are in really big chunks (brands will vary), you can use a wooden spoon to break the large tomato chunks into smaller pieces. This is a personal preference.
I use the liquids from the canned pinto beans because this liquid helps to thicken the broth for this stew slightly. If you really do not want to add the liquids, then you can certainly drain it, but I do suggest not rinsing the beans.
You can substitute the pinto beans for a different small canned bean. You can use small red beans, kidney beans, or even black beans. I do not suggest using canned garbanzo beans, though.
You can substitute the frozen corn and frozen peas & carrots for a bag of mixed vegetables if you want to keep it simple.

Nutrition