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Cowboy Stew

Cowboy stew is a hearty ranch-style American main dish with ground beef, smoked sausage, potatoes, and beans simmered until tender in a smoky tomato broth. Top each bowl with shredded cheddar and jalapeños for a melty, spicy finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Cowboy stew base
  • 1 lb ground beef
  • 12 oz smoked sausage
  • 1 lb baby potatoes
  • 1 can (15 oz) pinto beans drained
  • 1 can (15 oz) corn drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 onion diced
  • 3 garlic minced
  • 4 cup beef broth
  • 1 packet (1 oz) ranch seasoning
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 0.5 shredded cheddar for serving
  • 0.25 jalapeños for serving
  • 0.25 green onions for serving
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Brown the ground beef in a large pot over medium-high heat until no longer pink, then drain the fat. Brown the sausage slices briefly until lightly browned, then remove them from the pot.
  2. Lower the heat to medium and sauté the onion for 3 minutes until softened. Add the garlic and cook for 1 minute, stirring so it doesn’t brown.
Build the smoky broth
  1. Add the chili powder and smoked paprika and cook for 1 minute, stirring to bloom the spices. Stir in the Rotel tomatoes, diced tomatoes, beef broth, ranch seasoning, potatoes, and drained pinto beans.
  2. Bring everything to a boil, then reduce to a simmer. Simmer for 15-18 minutes until the potatoes are tender.
Finish and serve
  1. Add the drained corn and the browned sausage, then simmer for 5 more minutes. Season with salt and pepper to taste, then turn off the heat.
  2. Serve hot with shredded cheddar, jalapeños, and green onions on top.

Notes

Pro tip: keep the broth at a steady simmer once it starts boiling so the potatoes soften without turning mushy. Store leftovers in the refrigerator up to 3-4 days; reheat gently on the stovetop. Freezing is yes—cool fully, freeze in sealed containers up to 2 months, and thaw overnight in the fridge. For a lighter option, use lean ground beef (90% or leaner) and reduce cheese toppings to 2-3 tbsp per serving.