Texas Cowboy Stew Recipe

I absolutely adore a hearty, satisfying stew on a cool day, and my Texas Cowboy Stew Recipe has quickly become one of my go-to comfort dishes. It’s packed with bold flavors, chunky vegetables, and smoky sausage, all simmered into a rich, cozy stew that just feels like a warm hug in a bowl. Every time I make this, it fills my kitchen with amazing smells that draw everyone in, and it’s the kind of meal that’s perfect for gathering friends or family around the table.

Why You’ll Love This Texas Cowboy Stew Recipe

What really makes this Texas Cowboy Stew Recipe stand out to me is the incredible blend of flavors and textures. The smokiness from the beef smoked sausage perfectly complements the tender ground beef, while the earthy potatoes and medley of vegetables add just the right amount of heartiness and color. I love the subtle warmth from the chili powder, cumin, and smoked paprika—it adds complexity without overpowering the dish. Every spoonful tastes rich and deeply satisfying.

Besides the amazing flavor, I appreciate how straightforward this stew is to make. It requires simple ingredients that I almost always have on hand, and the one-pot method saves so much time on clean-up. Whether I’m preparing it on a lazy weekend or for a weeknight dinner, it comes together smoothly and reliably. Also, the Texas Cowboy Stew is perfect for big families, casual gatherings, or even cozy solo nights where I want a filling, wholesome meal without fuss.

Ingredients You’ll Need

The image shows multiple bowls and containers arranged on a white marbled surface, each with different ingredients for a recipe. A clear glass pitcher filled with dark brown broth is in the top left. Next to it, a clear bowl holds light yellow corn kernels. Two whole brown potatoes are placed side by side to the right. A white bowl is filled with white chopped onions below the corn. Below the potatoes, a clear bowl contains chunky red tomatoes. Another clear bowl holds a mix of green peas and small orange carrot cubes. A white bowl is filled with white salt with a small wooden scoop inside, and nearby is a small stone bowl with black pepper and a tiny wooden scoop. A small clear bowl holds minced garlic. Two small rectangular white dishes contain red paprika and light brown cumin powders. A clear bowl filled with sliced sausage rounds is next to a clear bowl with chili powder in a reddish-brown color. Below, a packed square of raw ground beef sits on parchment paper. To the right of the beef, a clear bowl contains red canned tomatoes with greenish chili pieces. Finally, a clear bowl on the bottom right is full of light brown pinto beans in liquid. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is in its simplicity and the way each ingredient plays an essential role to bring the Texas Cowboy Stew Recipe to life. From the smoky sausage that adds depth, to the fresh and frozen vegetables that contribute texture and pops of color, each element works together to create a stew that’s as nutritious as it is delicious.

12 ounces beef smoked sausage: I use sliced Hillshire Farms for great smoky flavor and perfect texture.
1 pound lean ground beef: Adds hearty protein and richness without too much fat.
1½ cups diced yellow onion: Provides a sweet, aromatic base to the stew.
1 tablespoon minced garlic: Brings depth and a savory punch to the overall flavor.
3 cups diced russet potato: These give the stew a comforting, chunky body that’s oh so satisfying.
2 cups beef broth: Creates a flavorful, savory liquid to meld all the ingredients together.
1½ cups frozen sweet yellow corn: Adds a touch of natural sweetness and vibrant color.
1½ cups frozen peas & carrots medley blend: Brings freshness and a pop of bright veggies.
31 ounces pinto beans with liquid: Offers creaminess and boosts the stew’s heartiness.
14.5 ounces stewed tomatoes: Introduces a tangy richness and depth of flavor.
10 ounces original Rotel diced tomatoes & green chilies: Adds zest and a mild kick to the mix.
2 tablespoons chili powder: The key spice that builds warmth and iconic Texan flavor.
1 teaspoon ground cumin: Gives a smoky earthiness that balances perfectly with the chili.
1 teaspoon smoked paprika: Adds subtle smoky notes that elevate the sausage’s flavor.
1 teaspoon salt: Enhances all the flavors in the stew.
½ teaspoon black pepper: Offers a gentle heat to round out the seasoning.

Directions

Step 1: Start by adding the sliced beef smoked sausage to a large stock pot (7-8 quarts) over medium-high heat. Cook the sausage for about 5 to 6 minutes until the edges start to crisp and the fat renders nicely. Once browned, transfer the sausage slices to a paper towel-lined plate to drain off excess fat.

Step 2: In the same pot, add the lean ground beef, diced yellow onion, and minced garlic. Cook them together for 5 to 6 minutes, stirring occasionally until the ground beef is fully browned and no pink remains, and the onions have softened. After browning, drain any excess fat from the pot to keep the stew from getting greasy.

Step 3: Return the cooked sausage back into the pot, mixing it with the browned ground beef. Now add the diced russet potatoes, beef broth, frozen sweet corn, frozen peas and carrots, pinto beans with their liquid, stewed tomatoes, and Rotel diced tomatoes with green chilies. Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir everything together until all the ingredients are well combined.

Step 4: Bring the stew mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot, leaving the lid slightly cracked to allow steam to escape. Let the stew simmer gently for 1 hour or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking and encourage even cooking.

Servings and Timing

This Texas Cowboy Stew Recipe makes about 8 generous servings, perfect for feeding a family or a group of friends. The prep time is around 15 minutes, mostly for chopping and assembling ingredients. The cook time takes about 1 hour of simmering to develop that deep, comforting flavor and to tenderize the potatoes perfectly. Altogether, you’re looking at a total time of roughly 1 hour and 20 minutes. There’s no additional resting time required, but letting it cool just a bit before serving makes it even more enjoyable.

How to Serve This Texas Cowboy Stew Recipe

The image shows two white bowls filled with a thick stew resting on a white marbled surface. Each bowl contains a rich reddish-brown broth layered with visible chunks of yellow potatoes, slices of dark brown sausage, light brown beans, green peas, small orange carrot pieces, golden corn kernels, and bits of ground meat. A silver spoon is placed in the front bowl, scooping some of the hearty stew, with a detailed texture of the soft potatoes and beans soaked in the broth. In the foreground, a slice of bread with butter is partly visible on a white plate with a dark rim. Nearby, salt and pepper shakers stand on the marble surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this Texas Cowboy Stew Recipe, I like to keep the presentation rustic and hearty—it’s a stew meant to be enjoyed by digging right in with a big spoon. I often pair it with crusty bread or warm cornbread to soak up every last bit of that delicious broth. A simple green salad with fresh herbs or a tangy coleslaw adds a refreshing crunch to balance the richness of the stew.

Garnishing is one of my favorite finishing touches—I sprinkle chopped fresh cilantro or green onions over the top for a burst of color and freshness. For a little extra zing, a dollop of sour cream or shredded sharp cheddar cheese right on top takes it next-level tasty. When it comes to beverages, this stew pairs beautifully with a cold beer, such as a malty amber or a smooth lager. For wine lovers, a fruity red like Zinfandel or a spicy Tempranillo complements the smoky flavors wonderfully. And for a simple non-alcoholic option, sweet iced tea or a sparkling lemonade are refreshing choices.

This dish is ideal for family dinners, weekend gatherings, casual game days, or any occasion where you want a warm, satisfying meal that fills the room with inviting aromas. I always recommend serving it piping hot so the flavors shine and the texture is perfectly cozy. Portion-wise, one bowlful per person is usually perfect alongside sides, but it’s also excellent for seconds or leftovers the next day.

Variations

One of the reasons I love this Texas Cowboy Stew Recipe is how adaptable it is to personal tastes and dietary needs. If you want to switch up the protein, swapping the ground beef for ground turkey or chicken works great, and for a smoky twist, you could even add chunks of smoked brisket or leftover ham. For a vegetarian version, I substitute the sausage and ground beef with smoked tempeh or a variety of beans like black or kidney beans, and boost the flavor with some liquid smoke and extra spices.

For those following a gluten-free diet, this stew is naturally gluten-free as long as you check your sausage and broth labels for any hidden gluten. I also like to experiment with different spices to adjust the flavor profile—adding a bit more cayenne for heat or a touch of cinnamon for subtle warmth can personalize the stew to your liking. Cooking methods can vary too; if you want to prepare it ahead, this recipe works wonderfully in a slow cooker on low for about 6 to 8 hours, or you can use an Instant Pot to speed up the process without sacrificing any flavor.

Storage and Reheating

Storing Leftovers

Leftover Texas Cowboy Stew is a real treat, and I always make sure to store it properly to keep those flavors intact. I transfer the cooled stew into airtight containers or heavy-duty glass jars, which work best for maintaining freshness. Stored in the refrigerator, it will keep well for about 3 to 4 days. This gives you plenty of time to enjoy it again without worrying about spoilage.

Freezing

If I know I won’t eat all the stew within a few days, I freeze portions for later. This stew freezes very well—I portion it out into freezer-safe containers or heavy-duty freezer bags, squeezing out excess air to prevent freezer burn. It can be kept frozen for up to 3 months. Before freezing, I recommend chilling the stew completely. When you’re ready to enjoy it again, thaw it overnight in the refrigerator for best results.

Reheating

To reheat, I gently warm the stew over medium-low heat on the stovetop, stirring occasionally to prevent sticking and to redistribute the ingredients evenly. If it’s too thick, I add a splash of beef broth or water to loosen it up. Avoid reheating in a microwave for long periods as it can sometimes alter the texture of the sausage and potatoes. Slow and steady reheating helps preserve that rich flavor and hearty texture that makes this Texas Cowboy Stew Recipe so comforting.

FAQs

Can I make this stew in a slow cooker?

Absolutely! After browning the sausage, ground beef, onions, and garlic on the stovetop, you can add all ingredients into your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the potatoes are tender. This method is great for hands-off cooking without sacrificing flavor.

What can I substitute if I don’t have beef smoked sausage?

If you don’t have beef smoked sausage, kielbasa or smoked turkey sausage are excellent alternatives that still provide a smoky richness. For a milder flavor, you could also use regular cooked sausage or chorizo; just be mindful of the spice levels they add.

Is this stew spicy?

This Texas Cowboy Stew Recipe has a mild to medium heat level, thanks to the chili powder and diced green chilies in the Rotel tomatoes. If you prefer it less spicy, you can reduce the chili powder or omit the green chilies altogether. For more heat, feel free to add cayenne pepper or hot sauce to taste.

Can I prepare this stew ahead of time?

Yes, this stew tastes even better the next day as the flavors meld together. You can prepare it fully, then refrigerate or freeze it as needed. When reheating, just warm it gently on the stove to maintain that fresh-from-the-pot taste and texture.

What sides go best with Texas Cowboy Stew?

I love serving this stew with warm cornbread or crusty bread to help mop up the delicious broth. A crisp green salad or steamed vegetables provide a nice contrast to the stew’s richness. For a Texan twist, try jalapeño cornbread or a tangy cabbage slaw on the side.

Conclusion

If you’re looking for a meal that’s hearty, packed with flavor, and easy to make, I truly can’t recommend this Texas Cowboy Stew Recipe enough. It’s one of those dishes that makes you feel cozy and cared for with every bite. Whether you’re feeding a crowd or just craving something warm and satisfying, this stew will quickly become a staple in your kitchen as it has in mine. Give it a try, and I promise it’ll bring a little bit of Texas-style magic to your table.