This Texas Cowboy Stew is the sort of dish that fills the kitchen with big, familiar aromas and draws everyone to the table. I first discovered this combination late one autumn while clearing out the pantry and fridge: smoked sausage tucked away in the freezer, a few cans of tomatoes and beans, and a couple of potatoes. I wanted something that felt like a hug in a bowl — filling, robust, and very forgiving — and this version delivered. It’s smoky from the sausage, rich from the browned beef, and brightly seasoned with chili powder and smoked paprika so each spoonful has depth and warmth.

I make this stew whenever I want a simple, no-nonsense meal that feeds a crowd and tastes like it took all day even though it doesn’t. The potatoes break down just enough to thicken the broth slightly, while the pinto beans and frozen vegetables add body and color. Family members always ask for seconds, and it’s become my go-to for chilly evenings, casual gatherings, and the occasional game-day spread. With pantry-friendly ingredients and straightforward technique, this stew proves you don’t need complicated steps to get deep, satisfying comfort food.

Ingredients

• Beef smoked sausage (12 ounces): Use a sturdy smoked link such as Hillshire Farms, sliced 1/4-inch thick. The sausage adds smoky fat and flavor; look for original or smoked varieties without extra fillers for best texture.
• Lean ground beef (1 pound): Choose 90/10 or 85/15 depending on how much fat you want rendered. Browning the beef properly builds the savory base for the pot.
• Yellow onion (1 1/2 cups diced): About 1 medium large onion — sautée until translucent to bring sweetness and depth to the broth.
• Garlic (1 tablespoon minced): Fresh garlic is essential; it brightens the stew and layers into the spice mix as it simmers.
• Russet potatoes (3 cups diced): From two large peeled potatoes cut into 1-inch pieces; they hold shape while releasing starch to lightly thicken the liquid.
• Beef broth (2 cups): Use a low-sodium broth if you prefer more control over salt; it forms the cooking liquid and carries the spices.
• Frozen sweet yellow corn (1 1/2 cups): Adds pop and sweetness; toss in straight from the freezer to maintain texture.
• Frozen peas & carrots (1 1/2 cups): Provides color and vegetal balance; the blend cooks quickly during the simmer.
• Pinto beans (31 ounces with liquid): Two 15.5-ounce cans or a single 31-ounce can — the beans add body and protein and help thicken the broth.
• Stewed tomatoes (14.5 ounces): A can of stewed tomatoes brings a soft tomato base and additional liquid and texture.
• Rotel diced tomatoes & green chilies (10 ounces): Adds a subtle spicy, tangy edge; keep the juices for added flavor.
• Chili powder (2 tablespoons): The backbone of the Tex-Mex spice profile — use a good-quality brand for a rounded flavor.
• Ground cumin (1 teaspoon): Provides warm, earthy notes that pair with the chili powder.
• Smoked paprika (1 teaspoon): Enhances the sausage’s smoke and deepens the color.
• Salt (1 teaspoon) and black pepper (1/2 teaspoon): Adjust to taste after simmering since canned ingredients can vary in sodium.

Instructions

Brown and Crisp the Sausage: Place the sliced beef smoked sausage in a hot 7–8 quart stock pot over medium-high heat. Cook for 5–6 minutes, stirring occasionally, until the edges begin to crisp and fat renders. The key visual cue is golden-brown edges and small pools of rendered fat in the pot. Transfer the pieces to a paper towel-lined plate to drain excess fat and set aside. Sauté Beef, Onion and Garlic: Reduce heat slightly then add the lean ground beef, diced onion and minced garlic to the hot pot. Cook 5–6 minutes, breaking the meat into bite-size pieces with a wooden spoon until no pink remains and the onions are translucent. Browning is important — it develops the savory fond that boosts flavor. Drain excess fat but leave a tablespoon or two for flavor if desired. Combine Remaining Ingredients: Return the cooked sausage to the pot. Add the diced russet potatoes, beef broth, frozen corn, frozen peas & carrots, pinto beans with their liquid, stewed tomatoes, Rotel, chili powder, cumin, smoked paprika, salt and pepper. Stir thoroughly to combine, scraping the bottom to lift any browned bits. Simmer Until Tender: Bring the mixture to a boil over medium-high heat. Once boiling, cover and lower heat to maintain a gentle simmer. Cook for about 1 hour, stirring occasionally, until potatoes are fork-tender and the flavors have melded. If the pot reduces too quickly, add up to 1/2 cup of water or additional broth. Taste and adjust salt, pepper or chili powder in the last 5 minutes. Final Adjustments and Serve: After simmering, remove the lid and let the stew sit off heat for 5 minutes to settle. For a thicker consistency, mash a few potato pieces against the side of the pot and stir. Ladle into bowls and garnish with chopped fresh cilantro or sliced green onions if desired. Serve hot with cornbread or warm tortillas.

Storage Tips

Allow the stew to cool for 30–60 minutes at room temperature, then transfer to shallow airtight containers and refrigerate for up to 4 days. For longer storage, portion into freezer-safe containers or heavy-duty zip-top bags and freeze for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator and warm gently in a pot over low heat, stirring occasionally and adding a splash of broth if it seems dry. Avoid reheating in the microwave for large portions — a gentle stovetop reheat preserves texture better.

Ingredient Substitutions

If you can’t find smoked sausage, use kielbasa or a thick andouille; for a leaner option swap the ground beef for ground turkey or chicken, but brown thoroughly to develop flavor. Substitute navy or great northern beans for the pinto beans if you prefer a milder bean; reduce the cooking time slightly so they don’t over-soften. For a spicier bowl, add a diced jalapeño with the onion or increase the Rotel; to make it milder, use plain diced tomatoes and omit the Rotel.

Serving Suggestions

Serve this stew with warm corn muffins, crusty bread, or flour tortillas to soak up the broth. Garnish with chopped cilantro, sliced green onions, or a dollop of sour cream if not dairy-free. For a loaded bowl, add a sprinkle of shredded cheddar, avocado slices, and a squeeze of lime to brighten the flavors. It pairs nicely with a simple cabbage slaw or a crisp green salad for contrast.

Cultural Background

This style of stew draws from Texan and Southwestern traditions that value smoky, robust flavors, often combining preserved meats with beans and tomatoes. The term "cowboy stew" evokes ranch-style cooking where durable ingredients like sausage, beans, and root vegetables were combined in a single pot to feed workers and families. Over time, this pragmatic approach to cooking evolved into soulful, bold-flavored dishes enjoyed across home kitchens and gatherings.

Seasonal Adaptations

In winter, make the full recipe as written for maximum comfort; in summer, lighten the stew by substituting diced summer squash for potatoes and using fresh corn instead of frozen. For holiday gatherings, finish with a sprinkle of crisp fried shallots and serve alongside a festive cornbread studded with jalapeño. The recipe is adaptable to seasonal produce while keeping its signature smoky base.

Meal Prep Tips

To meal-prep, portion into single-serving containers and include a separate small container for garnishes like scallions or avocado to be added just before serving. This stew reheats well and makes quick weeknight lunches — heat gently on the stove and add a splash of broth to revive the texture. If freezing for meal prep, leave some headspace for expansion and label containers with the date.

This pot is all about hearty taste and approachable technique — make it your own, invite friends, and enjoy the way simple ingredients become something memorable. Whether it’s a family dinner or a weekend gathering, this bowl warms the heart and fills the room with good smells and good company.