Easy Cowboy Stew Recipe | Hearty Ground Beef and Sausage Dinner
A hearty one-pot cowboy stew with ground beef, smoked sausage, potatoes, beans, and corn in a rich tomato broth. It’s budget-friendly, flexible, and great for weeknights with even better leftovers.
Ingredients
Ingredients
- 1 lb ground beef (80/20 or 85/15)
- 12 oz smoked sausage or kielbasa, sliced
- 1 medium onion, diced
- 1 green bell pepper, diced (or red for sweetness)
- 2–3 cloves garlic, minced
- 3 cups diced potatoes (russet or Yukon gold, peeled if you prefer)
- 1 can (15 oz) diced tomatoes
- 1 can (10–15 oz) tomato sauce
- 1 can (15 oz) pinto beans, drained and rinsed (or ranch-style beans, undrained)
- 1 can (15 oz) corn, drained (or use frozen corn)
- 4 cups beef broth (low sodium recommended)
- 1–2 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/2–1 tsp kosher salt, to taste
- 1/2 tsp black pepper
- 1/4–1/2 tsp crushed red pepper or a dash of hot sauce (optional)
- Shredded cheddar, for serving (optional)
- Sour cream, for serving (optional)
- Sliced green onions or cilantro, for serving (optional)
- Crusty bread or warm cornbread, for serving (optional)
Instructions
Instructions
- Heat a large Dutch oven over medium-high, add the ground beef, and cook while breaking it up until browned with some crispy edges, about 5–7 minutes.
- Push the beef to one side, add the sliced sausage, and sear until browned, about 3–4 minutes.
- Spoon off excess fat if needed, leaving about 1–2 tablespoons in the pot.
- Add the diced onion and bell pepper and cook, stirring, until softened and lightly golden, 4–5 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Add the chili powder, smoked paprika, cumin, dried oregano, salt, and black pepper, stirring to coat and bloom the spices for 30–60 seconds.
- Stir in the diced tomatoes, tomato sauce, and beef broth, scraping up any browned bits from the bottom of the pot, then bring to a simmer.
- Add the diced potatoes, reduce heat to medium-low, cover, and simmer for about 15 minutes, stirring occasionally to prevent sticking.
- Stir in the pinto beans and corn, then simmer uncovered until the potatoes are tender and the stew thickens slightly, 10–15 minutes.
- Taste and adjust seasoning with more salt, pepper, and optional crushed red pepper or hot sauce as desired.
- Turn off the heat and let the stew rest for 5 minutes before serving.
- Ladle into bowls and top with shredded cheddar, a dollop of sour cream, and green onions or cilantro, and serve with cornbread or crusty bread if desired.
Notes
Dice potatoes evenly to help them cook uniformly. Brown the meats well to build flavor, and simmer uncovered at the end to thicken or add a splash of broth to loosen. For a spicier stew, use andouille and a pinch of red pepper; for a milder version, keep chili powder mild and skip the heat. Leftovers keep up to 4 days refrigerated and freeze well for up to 3 months; reheat gently and add broth as needed.