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Cowboy Stew

Cowboy stew is a hearty ranch-style meal with ground beef, smoked sausage, potatoes, beans, corn, and smoky tomato broth. It simmers until the potatoes are tender, then finishes with a quick seasoning boost for bold, savory flavor.
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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: 520
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 cloves garlic minced
  • 4 cup beef broth
  • 1 packet (1 oz) ranch seasoning
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 shredded cheddar for serving
  • 1 jalapeños for serving
  • 1 green onions for serving
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Brown the ground beef in a large pot and drain the fat. Brown until no longer pink and remove the cooked beef from the pan momentarily.
  2. Brown the smoked sausage slices briefly in the same pot, then remove them. Keep the browning quick so the sausage stays juicy.
Build the smoky tomato broth
  1. Sauté the diced onion for 3 minutes, stirring, until softened. Add the minced garlic and cook for 1 minute until fragrant.
  2. Stir in the chili powder and smoked paprika and cook for 1 minute to toast the spices. Keep the heat steady so they don’t burn.
  3. Add the Rotel tomatoes, diced tomatoes, beef broth, ranch seasoning, halved baby potatoes, and drained pinto beans. Bring everything to a boil, scraping up any browned bits from the bottom.
Simmer to tender and finish
  1. Simmer for 15-18 minutes, until the potatoes are tender. Stir occasionally to keep the stew from sticking.
  2. Add the drained corn and browned sausage, then simmer for 5 more minutes. Season with salt and pepper to taste, then taste and adjust.
Serve
  1. Serve the cowboy stew hot, topped with shredded cheddar, jalapeños, and green onions. Add extra salt and pepper if you want more seasoning.

Notes

Pro tip: drain the beef fat after browning to keep the broth from turning greasy, then scrape the pot for maximum flavor. Store leftovers in the refrigerator up to 4 days in an airtight container. Freezing is yes—freeze up to 3 months; thaw and reheat gently until bubbling. For a lower-fat option, use 90% lean ground beef and turkey ranch seasoning or a low-sodium ranch packet.