Cowboy Stew Hearty One Pot

This stick-to-your-ribs cowboy stew is the kind of meal that satisfies big appetites and busy weeknights. Loaded with tender potatoes, hearty beans, smoky meats, and sweet corn, it is a real favorite for potlucks or cold evenings. I keep all the ingredients on hand, just waiting for a chill in the air or whenever I crave a bowl of comfort.

One winter night when my cupboards were nearly bare, I threw this stew together honestly just trying to stretch what I had. My family devoured it and now it is our go-to when we want serious comfort food.

Ingredients

• Bacon: chopped adds rich smoky flavor to the base look for thick-cut if you can
• White onion: for sweetness and depth choose ones that feel heavy and firm
• Garlic: brings aromatic punch use fresh cloves for best flavor
• Lean ground beef: hearty and filling try for at least eighty five percent lean
• Smoked sausage: sliced for extra richness pick a quality brand with good smoke
• Chili powder: lends a mild heat find a freshly opened jar for brightest taste
• Cumin: offers earthy warm notes always choose ground cumin that smells vibrant
• Smoked paprika: deepens the stew choose Spanish if possible for real smoke perfume
• Kosher salt: brings all the flavors together larger crystals dissolve better in soups
• Ground black pepper: gives backbone try to grind fresh if you can
• Canned diced tomatoes: adds tang and richness fire-roasted gives bolder taste
• Russet potatoes: classic thickener and bulk peel and cube them for best texture
• Beef broth: layered savory base use a low-sodium version so you control the salt
• Black beans: tender texture and protein canned are easy but rinse well
• Red kidney beans: creamy and robust look for plump beans without breaks
• Corn: a touch of sweetness frozen or canned both work well
• Parsley: optional for bright color and freshness garnish just before serving

Step-by-Step Instructions

Cook the Bacon:

In a heavy-bottomed pot set over medium-high heat cook the chopped bacon until each piece is crisp and browned. Remove to a paper towel-lined plate to drain and save one tablespoon of the fat to cook the next ingredients.

Sauté the Onion and Garlic:

Add chopped onion to the reserved bacon fat. Cook for about four minutes stirring often until the onion softens and turns translucent. Stir in minced garlic and cook for around one minute just until you catch the aroma.

Brown the Beef:

Add the ground beef directly into the pot. Use a wooden spoon to break the meat into crumbles. Cook until no pink remains and the beef takes on a browned color. Drain any excess fat from the pot so the stew stays rich but not greasy.

Build the Flavor Base:

Return the cooked beef and onion mixture to your pot. Add in the sliced smoked sausage along with cooked bacon. Sprinkle in the chili powder cumin smoked paprika salt and black pepper. Stir everything together coating the meats and vegetables evenly with the spices.

Deglaze and Add Tomatoes:

Pour in your can of diced tomatoes with all their juices. Use your spoon to scrape any flavorful browned bits off the bottom of the pot which will deepen your broth.

Add Potatoes and Broth:

Tip in the cubed potatoes and pour over the beef broth. Give the stew a good stir to combine all those ingredients.

Simmer the Stew:

Bring your pot up to a boil then lower the heat so the stew gently simmers without a lid. Cook for about twenty five minutes or until the potatoes are fork-tender.

Add Beans and Corn:

Once potatoes are done stir in the black beans kidney beans and corn. Heat for another five minutes so everything is hot and flavors mingle.

Season and Serve:

Turn off the heat. Taste and adjust the seasonings with extra salt or pepper if needed. Ladle the stew into bowls and sprinkle with parsley if you like.

Save

The smoked sausage is my personal favorite as it gives the whole stew a backyard cookout vibe even when you are stuck indoors. I can remember my son sneaking an extra sausage coin or two when he thought I was not looking.

Storage Tips

Let leftover stew cool completely before storing. I keep it in a lidded container in the fridge and it stays delicious for up to four days. If you want to freeze it use airtight freezer containers for portions and it will last two or three months. When ready to serve thaw in the fridge overnight or gently reheat from frozen on the stove stirring often.

Ingredient Substitutions

Russet potatoes are best for holding shape but Yukon gold or red potatoes work well too. Swap smoked sausage for turkey or chicken sausage if you want to cut back on fat. You can also stir in pinto beans or use cannellini beans instead of red kidney beans for a milder flavor. Prefer a spicier stew Add a diced jalapeno in with the onions.

Serving Suggestions

Serve cowboy stew in big bowls with warm bread or cornbread for dunking. Sometimes I add a handful of shredded cheddar on top or swirl in a dollop of sour cream. For a Tex-Mex touch a few crushed tortilla chips or avocado slices really complete the dish.

Save

Cultural Context

Cowboy stew hails from trail cooks who needed to feed hungry ranch hands with whatever they had on hand. You see the practical spirit of the American West in every bite. It is the kind of meal anybody can make no matter the size of your pantry.

Recipe FAQs

→ Can I make cowboy stew in a slow cooker?

Yes, brown the bacon, beef, and onions first, then transfer to the slow cooker. Add remaining ingredients except beans and corn, cooking on low for 5-6 hours. Stir in beans and corn for the last hour.

→ What kind of potatoes work best?

Russet potatoes hold their shape best and help thicken the stew, but you can use Yukon Gold or red potatoes. Adjust the simmer time as softer varieties cook faster.

→ Can I substitute the meats in cowboy stew?

Absolutely. Ground turkey or chicken, as well as turkey sausage, may be used in place of beef and pork sausage if desired.

→ How do I store and reheat leftovers?

Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove or microwave, adding a splash of broth if needed.

→ Is this dish freezer-friendly?

Yes, freeze in airtight containers for up to three months. Thaw overnight in the refrigerator and reheat slowly to avoid mushy potatoes.

→ How can I spice up cowboy stew?

Add extra chili powder, diced jalapeños, or a dash of hot sauce to increase the heat and flavor complexity.