If you have a big family with an even bigger appetite, you have to try this incredible Texas cowboy stew.
It's meaty, filling, and super easy to make – just what you want in a hearty winter stew.
Loaded with two kinds of meat, a medley of veggies, beans, corn, and a savory broth, one bowl is more than enough to get you through the day.
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But because it’s so wildly tasty, expect people to beg for seconds. It’s a good thing one recipe makes a whole lot!
Despite its many ingredients, this stew is incredibly straightforward.
Once you’ve browned the meats, you’ll just combine all the ingredients in a pot and wait as it simmers.
Tasty, hearty, and more than enough to feed a crowd: this Texas cowboy stew is the perfect recipe!
What is Texas Cowboy Stew?
Texas cowboy stew is a hearty, flavor-packed soup loaded with ground beef, sausage, beans, corn, vegetables, and a tomato-based broth flavored with Southwestern spices.
Complete with carbs, protein, vegetables, and fat, this Texas cowboy stew is a complete meal on its own.
But that shouldn’t stop you from serving it with cornbread! These two are a match made in heaven.
Ingredients
- Ground Beef – the unctuousness of the beef really gives this stew a rich and savory flavor. If you find beef too decadent, swap it for ground turkey or venison.
- Kielbasa – I love its firm and snappy texture and savory and smoky flavors.
- Garlic and Onion – aromatics. You can also use garlic and onion powders for convenience.
- Peeled and Diced Tomatoes – it serves as the base of the stew. There’s no need to peel and dice the tomatoes yourself. Just use canned!
- Potatoes – this hearty veggie bulks up the stew and makes it extra satisfying.
- Pinto Beans – another ingredient that makes this stew super filling. Their mildly sweet flavor and chewy and starchy textures give the dish more character as well.
- Corn – besides its sweetness and crunch, its bright yellow hue also adds a nice pop of color.
- Diced Tomatoes with Green Chile Peppers – the heat from the green chilies gives the stew an ample amount of kick. It’s a little bit fiery, but not so much so that it’ll burn your tongue.
- Frozen Mixed Vegetables – use a pre-prepared mixed bag – they’re a time-saver!
- Cumin, Chili Powder, Salt, and Pepper – the combination of spices that give this stew its signature Southwestern flavors.
Tips for the Best Stew
For the most flavorsome Texas cowboy stew, follow these tips:
- Don’t rush the simmering. The ingredients need time to meld. I let it simmer for about 1 hour. That said, the longer it cooks, the deeper the flavor.
- Substitute water for chicken broth. Chicken broth adds a concentrated flavor boost. Veggie broth works too, but beef broth may be too rich.
- Thicken the broth with tomato sauce. Simply swap one can of diced tomatoes with the tomato sauce. Just not the can with the chilies!
- Jazz it up with toppings. Garnish the soup with mouthwatering toppings like shredded cheese, sour cream, tortilla chips, and guacamole.
- Make it extra filling. Mix in brown rice or macaroni noodles for more sustenance. Or, add more root veggies, like sweet potatoes and squash.
- Swap the beef for leaner meat. Ground turkey or venison are both delicious alternatives. You can also replace Kielbasa with your favorite sausage.
- For a meatier stew, top with crumbled bacon. Just remember to not add that until you're ready to serve.
- Refrigerate the leftovers for a quick meal. Allow the stew to cool completely, then place in an airtight container. Enjoy within 4 days.
Can I make Texas Cowboy Stew in a Crockpot?
Texas cowboy stew can be cooked in a Crockpot, but you need to prep the ingredients first.
Once you’ve sautéed the aromatics and browned the meat, add all the ingredients to the slow cooker and cook it on low for 6-8 hours.
I don't recommend cooking it on high because it’ll make the potatoes mushy.
More Hearty Soups and Stews
Old-Fashioned Beef Stew
Panera Chicken and Wild Rice Soup
Old-Fashioned Ham and Bean Soup
4-Ingredient Potato Soup
Chick-fil-A Chicken Tortilla Soup
Texas Cowboy Stew
16
servings30
minutes1
hour369
kcalIf you have a big family with an even bigger appetite, you have to try this incredible Texas cowboy stew. It's meaty, filling, and super easy to make.
Ingredients
2 pounds ground beef
2 (16 ounce) packs Kielbasa, sliced into 1/2 inches
2 cloves garlic, chopped
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes, drained
4 medium potatoes, peeled and diced
2 (15 ounce) cans pinto beans, undrained
2 (15.2 ounce) cans whole kernel corn, undrained
1 (15.5 ounce) can diced tomatoes with green chile peppers, undrained
1 (10 ounce) pack frozen mixed vegetables
4 cups water
2 teaspoons ground cumin
2 teaspoons chili powder
Salt and pepper, to taste
Instructions
- Crumble the ground beef in a large skillet over medium-high heat. Add the sausage slices, garlic, and onion, and cook and stir until the beef is no longer pink – about 5 minutes. Drain the grease and transfer the mixture into a large (7-8 quart) pot.
- Pour the canned tomatoes, potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables, and water into the pot. Season with cumin, chili powder, salt, and pepper.
- Cover the pot with the lid and reduce the heat to medium-low. Let the stew simmer, stirring occasionally, for at least 1 hour. Serve and enjoy!
Notes
- To serve 6-8, cut the recipe in half and cook in a 4-6 quart Dutch oven or slow cooker.
- Slow cooker method: brown the beef and onions, then transfer everything to a slow cooker. Cook on LOW for 6-8 hours. Add the corn about 30 minutes before the end.
4 Comments
Question. You state to cook in the crockpot on Low for 2 hours. BUT the recipe is written as, Cook on Low for 8 hours. Which one is it? I would like to make this in the crockpot. Thank you
Hi Patricia!
Thanks for catching that – I’ve fixed the post with the correct timing.
You’ll want to cook it on LOW for 6-8 hours.
Six might be enough if the sausages are cut thin. Check the potatoes after six hours and decide from there if it needs longer.
The timing also depends on the size and shape of your slow cooker. Wider pots should be done after six hours. Taller, more arrow pots might need closer to eight.
Hope this helps!
Is there a crock pot version with this adding stew meat? Thank you
Hi Christine!
Slow cooker method: brown the beef/stew meat and onions in a skillet, then transfer everything to a slow cooker.
Cook on LOW for 8 hours.
Add the corn about 30 minutes before the end 🙂