Description
Texas Cowboy Stew is a hearty, flavorful one-pot meal packed with ground beef, smoky bacon, spicy sausage, beans, corn, and tender potatoes simmered together with rich spices and beef broth. This classic stew is perfect for feeding a crowd and delivering comforting, robust southwestern flavors.
Ingredients
Scale
Meats
- 6 slices bacon
- 1 pound lean ground beef
- 14 ounces smoked sausage, sliced into ¼-inch thick rounds
Vegetables & Beans
- 1 cup diced onion (about half a large onion)
- 2 teaspoons minced garlic (about 2 cloves)
- 1 (14.5-ounce) can diced tomatoes, not drained
- 1 (15.5-ounce) can pinto beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes and green chiles, not drained
- 1 (15-ounce) can whole kernel corn, drained
- 3 cups peeled and diced Yukon Gold potatoes (about 2-3 medium potatoes cut into 1-inch pieces)
Liquids & Seasonings
- 2 ½-3 cups beef broth
- 2 teaspoons cumin
- 2 teaspoons chili powder
- Salt to taste
- Ground black pepper to taste
Instructions
- Cook the bacon: Dice 6 slices of bacon into small pieces and add them to a large pot or Dutch oven over medium-high heat. Stir and cook until the bacon is crisp, about 5-7 minutes. Remove the bacon with a slotted spoon and place it on a plate lined with paper towels to drain excess grease. Drain most of the bacon grease from the pot, leaving a little for flavor.
- Brown the meat and vegetables: Add 1 pound lean ground beef to the pot and cook, crumbling it with a spoon, until no pink remains, about 5-7 minutes. Then add 1 cup diced onion, 2 teaspoons minced garlic, and 14 ounces sliced smoked sausage. Continue cooking until the onion becomes translucent and the sausage is browned, stirring occasionally.
- Add remaining ingredients: Lower the heat to medium and stir in the 14.5-ounce can of diced tomatoes (with liquid), 15.5-ounce can pinto beans (drained and rinsed), 15-ounce can black beans (drained and rinsed), 14.5-ounce can diced tomatoes and green chiles (with liquid), 15-ounce can drained whole kernel corn, 3 cups peeled and diced Yukon Gold potatoes, 2 ½ to 3 cups beef broth, 2 teaspoons cumin, 2 teaspoons chili powder, and the reserved cooked bacon pieces. Season with salt and ground black pepper to taste. Stir until combined.
- Simmer the stew: Bring the stew mixture to a gentle bubble, then reduce the heat to medium-low. Cover the pot and let the stew simmer for 45 minutes to 1 hour, stirring occasionally to prevent sticking. This allows the flavors to meld and the potatoes to become tender.
Notes
- For thicker stew, reduce the amount of beef broth slightly or simmer uncovered for the last 10-15 minutes.
- If you like more heat, add additional chili powder or a dash of cayenne pepper.
- Leftovers taste great the next day and can be refrigerated for up to 4 days.
- Use a Dutch oven or heavy-bottomed large pot to ensure even cooking and prevent burning.
- This recipe serves about 10, so adjust ingredient quantities as needed for smaller or larger crowds.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 55mg
