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Cowboy Stew

Cowboy stew simmers ground beef, smoked sausage, potatoes, beans, and corn in a savory tomato broth. The potatoes turn tender as the broth thickens slightly for a hearty one-pot meal.
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 675
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, chopped
  • 1 lb ground beef 85% lean
  • 12 oz smoked sausage sliced into 1/4-inch rounds
  • 2 cloves garlic minced
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1.5 lb russet potatoes scrubbed and cut into 1/2-inch cubes
  • 2 tsp chili powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 can (15 oz) whole kernel corn drained

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat a 6-quart Dutch oven over medium-high heat, then add the onion, ground beef, and sausage; cook for 8 to 10 minutes, breaking up the beef, until the beef is browned and reaches 160°F, then drain excess fat if needed.
  2. Add the garlic and cook for 30 seconds, stirring constantly.
  3. Add the beef broth, diced tomatoes, potatoes, chili powder, salt, and pepper; bring to a boil, then cover and simmer over medium-low heat for 15 to 20 minutes, until the potatoes are nearly tender.
  4. Stir in the pinto beans and corn, then simmer uncovered for 8 to 10 minutes, until the potatoes are tender and the stew has thickened slightly.

Notes

Cut the potatoes into evenly sized cubes so they cook at the same rate. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a lower-sodium option, use low-sodium beef broth.