Recipe

Cowboy Stew

A smoky, hearty one-pot stew with ground beef, sausage, beans, and tender potatoes in a rich tomato broth.

By Matt Campbell

•

4.8

A cast iron Dutch oven filled with cowboy stew, showing chunks of potato, beans, and slices of smoked sausage in a rich tomato broth on a neutral kitchen counter

Cowboy stew is what I make when I want dinner to feel like a blanket. It is bold, a little smoky, and packed with the stuff that actually keeps you full: beef, sausage, beans, and potatoes. Nothing fussy, nothing precious. Just a big pot that smells like you knew what you were doing all along.

This version keeps the ingredient list realistic and the instructions low drama. The flavor boosters do the heavy lifting: a quick brown on the meat, a hit of tomato paste, smoky spices, and a final splash of brightness so it does not taste flat. If you can stir a pot and taste as you go, you are extremely qualified to make this.

Bowls of ground beef, sliced smoked sausage, diced onion, chopped bell pepper, canned beans, canned tomatoes, potatoes, and spices arranged on a warm kitchen counter

Why It Works

Big, layered flavor without extra steps: Browning the beef and sausage first builds a savory base fast.
Hearty texture: Potatoes simmer right in the broth, so you get tender chunks and a naturally thicker stew.
Flexible pantry-friendly swaps: Swap beans, use frozen corn, or adjust heat and smoke to match your crowd.
Leftovers that get better: The spices bloom overnight, making day two honestly unbeatable.

Pairs Well With

Storage Tips

Refrigerator: Cool completely, then store in an airtight container for up to 4 days.

Freezer: Freeze in containers or zip-top bags (laid flat) for up to 3 months. Potatoes can soften a bit after freezing, but the flavor stays solid.

Reheat: Warm on the stove over medium-low, stirring occasionally, adding a splash of broth or water if it has thickened. Microwave works too, just cover and stir halfway through.

Two glass meal prep containers filled with cowboy stew, lids off, sitting on a kitchen counter with a refrigerator door open in the background

Common Questions

What is cowboy stew made of?

Most versions include a mix of meat (often ground beef plus smoked sausage), beans, tomatoes, and a starchy vegetable like potatoes. Think chili meets stew, with extra chunky, cozy energy.

Can I make cowboy stew in a slow cooker?

Yes. Brown the beef and sausage in a skillet first, then add everything to the slow cooker. Cook on low 6 to 8 hours or high 3 to 4 hours, until the potatoes are fork-tender. If your potatoes are cut small and your slow cooker runs hot, it may be done a bit sooner on low (sometimes closer to 4 to 6 hours). For a thicker stew, mash a few potato chunks at the end.

Can I make it spicier or milder?

Totally. For heat, add diced jalapeño with the onions or stir in cayenne or chipotle powder. For mild, skip the green chiles and use sweet paprika instead of smoked if you are cooking for sensitive palates.

How do I thicken cowboy stew?

Two easy ways: simmer uncovered for 10 to 15 minutes, or mash some of the potatoes and beans against the side of the pot. If you want a quicker fix, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer for a few minutes.

What can I substitute for smoked sausage?

Kielbasa is perfect. Andouille gives more heat. Turkey smoked sausage works great if you want it lighter. In a pinch, chopped ham is also good.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom soup pot (6 to 8 quart)
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Can opener
Measuring spoons

I love dishes like this because they feel like the culinary version of a team huddle. Everybody has a job. Beef brings the backbone, sausage brings the smoke, beans bring the comfort, potatoes bring the cozy. And the best part is that nobody needs perfect knife cuts or fancy technique to get a pot that tastes like you’ve been cooking all day.

Cowboy stew is also my go-to when I am trying to feed people who all want different things. Someone wants it spicy, someone wants extra cheese, someone wants cornbread on the side. Great. The pot stays the same, the toppings do the arguing.

Cowboy Stew

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 6

Ingredients

1 tablespoon neutral oil (optional, only if your sausage is very lean)
1 pound ground beef (80 to 90 percent lean)
12 to 14 ounces smoked sausage or kielbasa, sliced into half-moons
1 medium yellow onion, diced
1 bell pepper (red or green), diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 (14.5 ounce) can diced tomatoes (do not drain)
1 (10 ounce) can Rotel or diced tomatoes with green chiles (optional for heat)
4 cups beef broth (or chicken broth, low-sodium if you are salt-sensitive)
1 pound Yukon gold or red potatoes, cut into 3/4-inch chunks
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn
1 tablespoon Worcestershire sauce
1 to 2 teaspoons hot sauce (optional)
1 tablespoon lime juice or apple cider vinegar (for finishing)
Optional toppings: shredded cheddar, sour cream, sliced green onions, chopped cilantro

A cutting board with diced potatoes, chopped onion, chopped bell pepper, and minced garlic prepped and ready beside a large pot on the stove

Instructions

Brown the meat. Heat a large Dutch oven over medium-high heat. If your sausage is very lean, add the oil first. Add the sliced sausage and cook until browned in spots, about 3 to 4 minutes. Add the ground beef and cook until no longer pink, breaking it up as you go. If there is a lot of grease, spoon off most of it. Optional: If your sausage is fully cooked and you prefer it less browned, scoop it out after browning and add it back later with the beans.
Build the flavor base. Add the onion and bell pepper. Cook 4 to 5 minutes until softened. Stir in the garlic and tomato paste and cook 1 minute, scraping up the browned bits from the bottom.
Toast the spices. Add chili powder, smoked paprika, cumin, salt, and pepper. Stir for 30 seconds until fragrant. This is where the stew starts smelling like it means business.
Simmer. Stir in diced tomatoes, Rotel (if using), broth, potatoes, Worcestershire, and hot sauce (if using). Bring to a boil, then reduce to a steady simmer. Cover and cook 18 to 22 minutes, stirring once or twice, until the potatoes are fork-tender. (Simmer time can vary depending on how big your potato chunks are.)
Add beans and corn. Stir in the pinto beans, black beans, and frozen corn (and the sausage, if you held it back). Simmer uncovered 8 to 10 minutes so the stew thickens slightly and everything warms through. You are aiming for a thick chili-stew hybrid, not soup.
Finish bright. Turn off the heat and stir in lime juice or vinegar. Taste and adjust salt, heat, and smokiness. If you want it thicker, mash a few potato pieces against the side of the pot and stir. The potatoes help thicken naturally, but the final texture depends on the type of potatoes and how long you simmer.
Serve. Ladle into bowls and go wild with toppings. I am a cheddar plus green onion person, and I will not be taking questions.

Nutrition information is estimated.

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Cowboy Stew

Why It Works

Pairs Well With

Recommended

Cowboy Chili

Easy Hamburger Chili

Cowboy Spaghetti

Ground Turkey Chili

Storage Tips

Common Questions

What is cowboy stew made of?

Can I make cowboy stew in a slow cooker?

Can I make it spicier or milder?

How do I thicken cowboy stew?

What can I substitute for smoked sausage?

Cowboy Stew

Ingredients

Instructions