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Cowboy Stew

Cowboy stew with smoky ranch-style flavor, simmered until the potatoes are tender and the broth is hearty. Made with ground beef, smoked sausage, beans, corn, and tomatoes for a rich bowl every time.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Cowboy stew base
  • 1 lb ground beef
  • 12 oz smoked sausage
  • 1 lb baby potatoes
  • 1 can (15 oz) pinto beans drained
  • 1 can (15 oz) corn drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 onion diced
  • 3 cloves garlic minced
  • 4 cup beef broth
  • 1 packet (1 oz) ranch seasoning
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.25 shredded cheddar for serving
  • 0.25 jalapeños for serving
  • 0.25 green onions for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Heat a large pot over medium-high heat and brown the ground beef. Drain the fat once browned.
  2. Add the sliced smoked sausage and brown briefly to pick up color. Remove and set aside.
Build the flavor
  1. Reduce heat to medium and sauté the diced onion for 3 minutes. Add the minced garlic and cook 1 minute.
  2. Stir in the chili powder and smoked paprika and cook 1 minute. Keep stirring so spices bloom without burning.
Simmer the stew
  1. Add the Rotel tomatoes, diced tomatoes, beef broth, ranch seasoning, baby potatoes, and pinto beans. Bring the mixture to a boil.
  2. Simmer at a steady boil for 15–18 minutes, stirring occasionally, until the potatoes are tender and the stew looks thickened. Add the corn and sausage after this stage.
  3. Simmer 5 more minutes until everything is heated through and the broth tastes seasoned. Season with salt and pepper to taste.
Serve
  1. Ladle the cowboy stew into bowls and top with shredded cheddar, jalapeños, and green onions. Serve hot.

Notes

Pro tip: for best flavor, drain the fat after browning the beef so the smoky ranch broth stays rich (not greasy). Store leftovers in the refrigerator up to 4 days; freeze up to 3 months (leave off most toppings until reheating). For a lighter swap, use turkey sausage and lean ground beef (the method stays the same).