Description
Texas Cowboy Stew is a hearty and flavorful one-pot meal packed with ground beef, smoky bacon, sausage, beans, corn, and tender Yukon Gold potatoes. Seasoned with cumin, chili powder, and fresh ingredients, this stew simmers slowly to meld robust flavors that evoke the spirit of the American Southwest. Perfect for a filling family dinner, it’s a comforting dish full of protein and vibrant textures.
Ingredients
Scale
Meat & Protein
- 6 slices bacon
- 1 pound lean ground beef
- 14 ounces smoked sausage, sliced into ¼-inch thick rounds
Vegetables & Beans
- 1 cup diced onion (about half a large onion)
- 2 teaspoons minced garlic (about 2 cloves)
- 1 (14.5-ounce) can diced tomatoes, not drained
- 1 (15.5-ounce) can pinto beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes and green chiles, not drained
- 1 (15-ounce) can whole kernel corn, drained
- 3 cups peeled and diced Yukon Gold potatoes (about 2–3 medium potatoes cut into 1-inch pieces)
Liquids & Seasonings
- 2 ½ – 3 cups beef broth
- 2 teaspoons cumin
- 2 teaspoons chili powder
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Cook Bacon: Dice 6 slices of bacon into small pieces and add them to a large pot or Dutch oven set over medium-high heat. Stir frequently and cook until the bacon is crisp, about 5 to 7 minutes. Use a slotted spoon to remove the bacon onto a plate lined with paper towels to drain excess grease. Drain most of the bacon grease from the pot, leaving a little for flavor.
- Brown Ground Beef and Sausage: Add 1 pound of lean ground beef to the pot and cook, crumbling it with a spatula, until no pink remains—about 5 to 7 minutes. Then add 1 cup diced onion, 2 teaspoons minced garlic, and 14 ounces of sliced smoked sausage. Continue to cook, stirring occasionally, until the onion is translucent and the sausage is nicely browned.
- Add Remaining Ingredients: Reduce the heat to medium. Add to the pot: 1 can diced tomatoes (14.5 oz), 1 can pinto beans (15.5 oz, drained and rinsed), 1 can black beans (15 oz, drained and rinsed), 1 can diced tomatoes with green chiles (14.5 oz), 1 can whole kernel corn (15 oz, drained), 3 cups peeled and diced Yukon Gold potatoes, 2 ½ to 3 cups beef broth, 2 teaspoons cumin, 2 teaspoons chili powder, and the reserved cooked bacon. Season well with salt and ground black pepper to taste and stir to combine all ingredients evenly.
- Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the pot and let the stew simmer for 45 minutes to 1 hour, stirring occasionally to prevent sticking and ensure even cooking. The potatoes should be tender and flavors well blended before serving.
Notes
- You can adjust the amount of beef broth to achieve your desired stew consistency—less broth for thicker stew, more for soupier texture.
- Using smoked sausage adds a nice smoky flavor; you could substitute with kielbasa or chorizo for a different twist.
- Rinsing the canned beans helps reduce excess salt and can improve the stew’s overall flavor balance.
- This stew reheats well and often tastes better the next day as flavors meld further.
- If you prefer less spice, reduce the chili powder or omit the green chiles.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg
