Ingredients
- Ground beef, 1 pound
- Chopped onion, 1
- Minced garlic, 2 cloves
- Skinless smoked beef sausage, sliced, 1 package (14 ounces)
- Diced potatoes, 3 medium, peeled
- Kidney beans, 1 can (15 ounces), drained and rinsed
- Black beans, 1 can (15 ounces), drained and rinsed
- Corn kernels, 1 can (15 ounces), drained
- Diced tomatoes, 1 can (15 ounces)
- Beef broth, 2½ cups
- Chili powder, 2 teaspoons
- Cumin, 1 teaspoon
- Smoked paprika, ½ teaspoon
- Salt, ½ teaspoon
- Pepper, ¼ teaspoon
- Optional: 1 cup shredded cheddar cheese
Instructions
- Brown the beef, onion, and garlic
Start by heating up your pot over medium heat. Add the ground beef, chopped onion, and minced garlic. Stir frequently as the beef browns and the onions soften. This should take about 5-7 minutes. Once the beef is no longer pink, go ahead and drain off any excess fat. This keeps the stew from becoming too oily later on. - Add the smoked sausage
Next, toss in the sliced smoked sausage. Give it a good stir and let it cook for 3-4 minutes. This allows the sausage to release some of its smoky flavor and get a bit of color, which enhances the overall taste of the stew. - Add the potatoes
Now it’s time to add the diced potatoes. Stir them into the pot to coat them in all those wonderful flavors. I find that cutting the potatoes into small, even pieces helps them cook faster and ensures they’re tender by the end. - Mix in the beans, corn, and tomatoes
Dump in the kidney beans, black beans, corn, and diced tomatoes with their juices. The liquid from the tomatoes adds a little extra depth to the broth. Stir everything together until it’s well combined. - Pour in the broth and seasonings
Add the beef broth, followed by the chili powder, cumin, smoked paprika, salt, and pepper. Stir to blend the spices into the liquid, which will soon become a flavorful base. Bring the pot to a simmer. - Simmer until tender
Lower the heat, cover the pot, and let the stew simmer gently for 20-25 minutes. You’ll know it’s ready when the potatoes are fork-tender, and the stew has thickened slightly. Stir occasionally to prevent sticking. - Optional: add cheese
For a creamy, cheesy twist, sprinkle shredded cheddar cheese into the pot, stirring until it melts. It gives the stew a rich finish that’s perfect for cooler weather. - Serve and enjoy
Ladle the stew into bowls, and you’re ready to dig in!
Notes
Texas Cowboy Stew stores beautifully! Once it’s cooled, transfer it to an airtight container and refrigerate for up to 3 days. To reheat, just pour the stew into a pot and warm it on the stove over low heat, stirring occasionally. If it’s too thick, add a splash of beef broth or water to loosen it up.
This stew also freezes well—portion it out into freezer-safe containers, and it’ll keep for up to 3 months. Just let it thaw in the fridge overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner