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Texas Cowboy Stew

Texas cowboy stew simmers ground beef, smoked sausage, potatoes, beans, and corn in a tomato-rich broth. The potatoes cook until fork-tender, making this hearty one-pot stew a filling dinner.
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Prep Time 15 minutes
Cook Time 43 minutes
Total Time 58 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Southern
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 lb ground beef 85% lean
  • 12 oz smoked sausage sliced into 1/4-inch rounds
  • 1 yellow onion large, chopped
  • 3 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 can (28 oz) diced tomatoes
  • 1 can (10 oz) diced tomatoes with green chiles
  • 3 cups beef broth
  • 1.5 lb russet potatoes scrubbed and cut into 1-inch pieces
  • 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 the vegetable oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the ground beef and smoked sausage and cook for 6 to 8 minutes, breaking up the beef, until the beef is browned and reaches 160°F.
  3. Drain excess fat if needed.
  4. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  5. Stir in the garlic, chili powder, cumin, salt, and black pepper and cook for 30 seconds.
  6. Stir in the diced tomatoes, tomatoes with green chiles, beef broth, and potatoes, scraping the bottom of the pot to release any browned bits.
  7. Bring the stew to a boil.
  8. Reduce the heat to maintain a gentle simmer, cover, and cook for 20 to 25 minutes, until the potatoes are fork-tender.
  9. Stir in the pinto beans and corn and simmer uncovered for 5 to 10 minutes, until heated through.

Notes

Cut the potatoes into evenly sized 1-inch pieces so they cook at the same rate. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 3 months. For a lighter option, use leaner ground beef.