Cowboy Stew Hearty One Pot

Category: Dinner Ideas That Actually Work

This cowboy stew is a robust, comforting dish brimming with chopped bacon, tender potatoes, seasoned ground beef, and smoky sausage medallions. Black beans and red kidney beans add heartiness, while fire-roasted tomatoes and a touch of chili powder bring warmth and depth. Everything simmers together in a savory beef broth, thickening gently as the potatoes cook to fork-tender softness. Finished with sweet corn and a shower of chopped parsley, this is a crowd-pleasing one-pot meal that delivers layers of flavor and texture in every bite. Serve hot for a satisfying, family-friendly dinner.

Clare Recipes
Created By Lily Chen
Updated on Fri, 06 Jun 2025 15:30:51 GMT
A bowl of cowboy stew with sausage, potatoes, and corn. Save
A bowl of cowboy stew with sausage, potatoes, and corn. | lilicooks.com

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.
A bowl of cowboy stew with meat, potatoes, and vegetables. Save
A bowl of cowboy stew with meat, potatoes, and vegetables. | lilicooks.com

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.

A bowl of cowboy stew with meat and potatoes. Save
A bowl of cowboy stew with meat and potatoes. | lilicooks.com

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.

Cowboy Stew Hearty One Pot

Bold, satisfying stew with beef, sausage, beans, and potatoes in a smoky, savory broth for a crowd-pleasing main.

Preparation Time
30 min
Cooking Time
30 min
Overall Time
60 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Moderate

Cuisine Type: American

Output: 8 Serves

Dietary Options: Gluten-Free, Dairy-Free

Ingredients

→ Meats

01 4 slices bacon, chopped
02 1 pound lean ground beef
03 1 pound smoked sausage, sliced into medallions

→ Vegetables and legumes

04 1 cup chopped white onion (about ½ a large onion)
05 3 cloves garlic, minced or pressed
06 2 large Russet potatoes, peeled and diced into cubes
07 1 can (15 oz) diced tomatoes, undrained (fire roasted if available)
08 1 can (15 oz) black beans, drained
09 1 can (15 oz) red kidney beans, drained
10 1 can (15 oz) corn, drained (or 1 ½ cups frozen)
11 Chopped parsley (optional, for garnish)

→ Seasonings

12 2 teaspoons chili powder
13 1 teaspoon cumin
14 1 teaspoon smoked paprika
15 1 teaspoon kosher salt
16 ½ teaspoon ground black pepper

→ Liquids

17 3 cups beef broth

Steps

Step 01

In a large, heavy-bottomed pot, cook the chopped bacon over medium-high heat until it is crispy. Transfer to a paper towel-lined plate.

Step 02

Discard all but 1 tablespoon of bacon fat. Add the onion to the pot and cook until softened, about 4 minutes. Add the garlic and cook for 30-60 seconds until fragrant.

Step 03

Add ground beef to the pot, breaking it into crumbles. Cook until browned and no longer pink. Drain excess grease and return beef and onion to the pot.

Step 04

Add the smoked sausage slices, cooked bacon, chili powder, cumin, smoked paprika, salt, and ground black pepper. Mix thoroughly.

Step 05

Pour in the diced tomatoes and scrape any browned bits from the bottom of the pot using a wooden spoon.

Step 06

Add the diced potatoes and beef broth to the pot. Stir well and bring to a boil, then reduce heat to maintain a steady simmer.

Step 07

Let the stew simmer uncovered for 25 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 08

Add the black beans, kidney beans, and corn to the pot. Heat the stew for another 5 minutes or until warmed through.

Step 09

Remove from heat, adjust seasonings to taste, and serve hot, garnished with parsley if desired.

Tips

  1. For a slow cooker, cook on low for 5-6 hours or high for 3-4 hours, adding beans and corn during the last hour.
  2. For an Instant Pot, use sauté mode for cooking bacon, ground beef, and onions. Cook at high pressure for 5 minutes, release, then simmer beans and corn.
  3. Russet potatoes are ideal as they hold their shape and help thicken the stew.

Required Tools

  • Dutch oven or large pot

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 387
  • Fats: 23 g
  • Carbohydrates: 21 g
  • Proteins: 24 g