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Cowboy Stew

Cowboy stew with smoky broth, tender baby potatoes, and hearty ground beef plus smoked sausage—simmered until the flavors meld and thickened just enough to cling to every bite. Topped with shredded cheddar and jalapeños for a ranch-style, Southwestern kick.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Cowboy stew
  • 1 lb ground beef Use 80/20 for best flavor; drain excess fat after browning.
  • 12 oz smoked sausage Slice into bite-size rounds.
  • 1 lb baby potatoes Halve baby potatoes so they cook evenly.
  • 1 can (15 oz) pinto beans Drain before adding to the pot.
  • 1 can (15 oz) corn Drain before adding to the stew.
  • 1 can (10 oz) Rotel tomatoes Keep the chili kick—no need to drain.
  • 1 can (14 oz) diced tomatoes Use undrained if labeled for stew-style use; otherwise drain lightly.
  • 1 onion Dice small for even sautéing.
  • 3 cloves garlic Minced.
  • 4 cup beef broth Low-sodium works too—adjust salt at the end.
  • 1 packet (1 oz) ranch seasoning Classic ranch seasoning packet.
  • 2 tsp chili powder
  • 1 tsp smoked paprika Adds smoky depth.
  • 0.5 shredded cheddar For serving; start with 1/2 cup and add to taste.
  • 0.5 jalapeños For serving; slice or chop.
  • 0.5 green onions For serving; thinly slice.
  • 0.25 salt and pepper To taste, added at the end.

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Brown ground beef in a large pot over medium-high heat, then drain the fat to reduce greasiness.
  2. Brown sausage slices briefly in the same pot, then remove them to a plate so they don’t overcook.
Build the smoky base
  1. Sauté diced onion for 3 minutes until softened, then add minced garlic and cook 1 minute until fragrant.
  2. Add chili powder and smoked paprika and cook 1 minute to bloom the spices.
Simmer the stew
  1. Add Rotel tomatoes, diced tomatoes, beef broth, ranch seasoning, baby potatoes, and pinto beans, then bring the mixture to a boil.
  2. Simmer for 15-18 minutes at a steady bubbling until the potatoes are tender, then add corn and the browned sausage.
  3. Simmer 5 more minutes at a steady bubbling, then season with salt and pepper to taste.
Serve
  1. Serve the cowboy stew hot, topped with shredded cheddar, jalapeños, and green onions.

Notes

Pro tip: halve baby potatoes and keep the simmer steady so they turn tender without turning mushy. Store leftovers in the refrigerator up to 4 days; freeze up to 3 months (leave off cheese/jalapeños until reheating, if you want the best texture). For a lighter option, use lean ground beef and swap in reduced-sodium beef broth.