Cowboy Stew Recipe
If there’s one dish that screams comfort food while making you feel like a rugged cowboy at a campfire, it’s Cowboy Stew. It’s hearty, warm, and packed with so much flavor that it’ll quickly become a family favorite. The first time I made Cowboy Stew, I was drawn to the simplicity of it—just toss in a bunch of ingredients, and let the magic happen. Little did I know, this would turn into one of those recipes that gets requested again and again, especially on chilly evenings or when we want something a bit indulgent. The combination of smoky bacon, savory sausage, and beef, plus a hint of spice, creates the ultimate comfort stew.
Now, let’s talk about the stew itself: Imagine a rich, smoky broth, full of tender potatoes, juicy sausage, and a slight sweetness from the baked beans and corn. Each bite feels like a warm hug, perfect for cozying up with a big bowl. I think what really makes this recipe special is how versatile it is—you can tweak it based on what you have, and it’s just as delicious every time.
A little backstory: discovering Cowboy Stew
I stumbled upon Cowboy Stew during a camping trip a few years back. We were cooking over an open flame, and after a long day of hiking, we needed something easy but filling. My friend introduced me to the concept of Cowboy Stew, explaining that it was one of those “throw everything in the pot” meals cowboys used to make when they needed to feed a hungry crew. The result was love at first bite—a rich, hearty stew that was full of flavor and kept us warm long after the fire went out. It’s the perfect marriage of savory meats and tender vegetables, and ever since then, it’s become a go-to for busy nights or when I’m craving something truly satisfying.
Where Cowboy Stew comes from: a dish built on tradition
Cowboy Stew has its roots in the hearty meals that American cowboys would cook on the trail. When you’re out on the range for days at a time, you need food that’s filling and can be cooked easily over a campfire. Ingredients like bacon, sausage, beans, and potatoes were staples because they were easy to pack, lasted a while, and provided plenty of energy. Over time, this humble stew evolved, with families adding their own twists, like ground beef or canned chilies. What we have today is a version of that same spirit—uncomplicated, filling, and made to satisfy even the hungriest appetites.
Let’s talk ingredients: the stars of Cowboy Stew
Each ingredient in Cowboy Stew has a role to play, contributing to the depth of flavor and heartiness of the dish.
- Bacon: This brings a smoky, salty richness right off the bat. Cooking it first lets the bacon fat render out, giving the whole dish a savory foundation. If you’re out of bacon, smoked turkey or pancetta can work in a pinch, though I’ll admit nothing beats that classic bacon flavor.
- Kielbasa sausage: This adds a juicy, meaty bite to the stew, with a little hint of smokiness. Feel free to swap in andouille if you want a bit more spice or even chorizo for a fun twist.
- Ground beef: The beef adds a hearty texture and soaks up all the spices and bacon drippings. I recommend 80/20 for the best balance of flavor and tenderness. If you’re looking to lighten things up, ground turkey or chicken works well here too, though you’ll want to add a bit more seasoning to keep the flavor bold.
- Onion and garlic: These aromatics form the flavor base, infusing the entire stew with their savory goodness. Don’t skip the garlic—it brings everything together.
- Potatoes: These are the hearty backbone of the stew. Russets are great because they hold their shape while getting nice and tender. Sweet potatoes or Yukon Golds could also work for a different texture or sweetness.
- Canned goods (beans, tomatoes, chilies, and corn): These pantry staples make the stew come together quickly and easily. The baked beans add a lovely sweetness, while the green chilies give just a hint of spice. You can easily adjust the heat by adding more or less chili, depending on your preference.
- Spices: Just a simple combo of salt, pepper, and chili powder, but it’s enough to bring out all the savory notes in the dish. Feel free to adjust the chili powder to your spice tolerance!

Tools you’ll need (and what you can skip)
When it comes to Cowboy Stew, the fewer tools, the better—just like the cowboys did it. You’ll need:
- A large, heavy pot (like a Dutch oven): This is key for getting a good sear on the bacon and sausage, and for keeping all the flavors locked in as it simmers.
- A slotted spoon: You’ll use this to remove the bacon and sausage from the pot after browning, leaving behind all those flavorful drippings.
- A sharp knife: Make sure to have a good knife on hand for cutting the bacon, sausage, and potatoes into uniform pieces.
- Cutting board: For all your chopping needs. Nothing fancy required here!
That’s it! No need for fancy gadgets—just good, old-fashioned cooking tools.
Cooking Cowboy Stew: step-by-step (plus some tips from experience)
Now for the fun part! Let’s get cooking.
- Brown the bacon: Start by frying the bacon in your large pot until it’s crispy and brown. The smell of bacon frying is always a great start, isn’t it? Once it’s done, use a slotted spoon to remove the bacon, but leave the drippings in the pot. Pro tip: Make sure you cook it over medium heat so you don’t burn the bacon fat—you’ll need that for the next step.
- Cook the sausage: In the same pot, add the sliced kielbasa sausage. Brown both sides, which should only take a few minutes. You want that beautiful caramelization. Then, set the sausage aside with the bacon.
- Brown the ground beef with onions and garlic: Toss the ground beef, diced onion, and minced garlic into the pot. Cook until the beef is no longer pink, and the onions are softened. Be sure to scrape up any of the browned bits from the bottom of the pot—that’s where the flavor is! At this point, sprinkle in the flour, salt, pepper, and chili powder. Stir everything around and let it cook for another minute.
- Add in the rest of the ingredients: Now, it’s time to really bring the stew together. Add the diced tomatoes, baked beans, green chilies, corn, potatoes, bacon, sausage, and water. Bring the whole thing to a boil, then immediately lower the heat to a simmer. Cover the pot and let it cook for about an hour, stirring occasionally. You’ll know it’s done when the potatoes are tender and everything has thickened into a glorious stew.
- Finish with parsley: Before serving, sprinkle with freshly chopped parsley for a pop of color and freshness. If the stew seems too thick, just add a splash more water until you reach your desired consistency.

Variations I’ve tried (and loved)
- Gluten-free: Swap the all-purpose flour for a gluten-free flour blend, or skip the flour entirely. The stew will still be plenty thick from the potatoes and beans.
- Spicy kick: Add a diced jalapeño or a pinch of cayenne to give the stew a real kick.
- Vegetarian version: For a veggie-friendly twist, leave out the meat and double up on the beans. Add a can of kidney beans for extra protein.
- Regional flavors: I’ve added a dash of cumin and smoked paprika to give it a Southwestern flair. It gives the stew a bit more complexity.
How to serve and make it look extra inviting
To serve Cowboy Stew, ladle it into large bowls and top it with a sprinkle of parsley. You could even add a dollop of sour cream or shredded cheese if you’re feeling indulgent. Serve it with crusty bread or buttery cornbread on the side to mop up all that delicious broth. If you’re hosting friends, place the stew in a large serving bowl, and let everyone help themselves—there’s something wonderfully communal about this dish.
Drinks to pair with Cowboy Stew
For drink pairings, you can’t go wrong with a cold beer. Something crisp like a lager works well to balance the richness of the stew. If you prefer wine, try a Zinfandel or a Syrah, which both have enough body to stand up to the bold flavors. And if you’re in the mood for a cocktail, a classic bourbon-based drink would complement the smoky bacon and sausage beautifully.
Storing leftovers and reheating tips
Cowboy Stew is the kind of dish that only gets better with time, so leftovers are a real treat. Store any extras in an airtight container in the fridge for up to 4 days. To reheat, just warm it in a pot over low heat, stirring occasionally until it’s hot. If it thickens too much in the fridge, add a splash of water or broth to loosen it up. You can also freeze this stew for up to 3 months—just thaw it in the fridge overnight before reheating.
Scaling the recipe for different servings
This recipe makes enough to feed about 6 people generously. If you’re cooking for a crowd, simply double the ingredients and use a larger pot. Just be mindful of simmering time—it may need a little longer to get the potatoes perfectly tender. For smaller batches, you can halve the recipe, though I recommend making the full batch—leftovers are even better the next day!
Potential issues and how to avoid them
- Too thick? Add more water or broth. Cowboy Stew is supposed to be hearty, but you still want a nice stew-like consistency.
- Burning the fond: Keep an eye on your pot’s heat. If the bottom starts to get too dark while browning the meats, lower the heat and add a splash of water to deglaze.
Give it a try!
Cowboy Stew is one of those dishes that’s greater than the sum of its parts. It’s hearty, comforting, and a total crowd-pleaser. Plus, you can adapt it to your own tastes or what you have in your pantry. I hope you give it a try and make it your own—you won’t regret it!

FAQs
1. Can I make Cowboy Stew in a slow cooker?
Yes! Just brown the bacon, sausage, and beef first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
2. Is Cowboy Stew spicy?
Not really, but you can control the heat. If you want it spicier, add more chili powder or throw in a diced jalapeño.
3. Can I make Cowboy Stew ahead of time?
Absolutely. The flavors actually develop more if you make it a day ahead and reheat it. Just store it in the fridge overnight.
4. What can I serve with Cowboy Stew?
Cornbread, crusty bread, or even tortilla chips work well. It’s also great with a fresh salad to balance out the richness.
5. How long does Cowboy Stew last in the fridge?
It’ll keep for about 4 days in an airtight container in the fridge. You can also freeze it for up to 3 months.

Cowboy Stew Recipe
Discover this easy Cowboy Stew recipe—packed with sausage, beef, bacon, beans, and potatoes, it’s the ultimate comfort food. Perfect for chilly nights!
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
Ingredients
- 4 slices bacon, chopped
- 2 (12-ounce) package kielbasa sausage, cut into 1/2 inch slices
- 1 1/2 pounds ground beef, 80/20
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 (14.5-ounce) can petite diced tomatoes, with liquid
- 2 (16-ounce) cans baked beans, with liquid
- 1 (7-ounce) can chopped green chilies, with liquid
- 1 (15-ounce) can sweet corn, with liquid
- 2 medium russet potatoes, peeled and cut into 1/2 inch cubes
- 1 cup water
- 2 tablespoons parsley, chopped
Instructions
- Brown the bacon: Start by frying the bacon in your large pot until it’s crispy and brown. The smell of bacon frying is always a great start, isn’t it? Once it’s done, use a slotted spoon to remove the bacon, but leave the drippings in the pot. Pro tip: Make sure you cook it over medium heat so you don’t burn the bacon fat—you’ll need that for the next step.
- Cook the sausage: In the same pot, add the sliced kielbasa sausage. Brown both sides, which should only take a few minutes. You want that beautiful caramelization. Then, set the sausage aside with the bacon.
- Brown the ground beef with onions and garlic: Toss the ground beef, diced onion, and minced garlic into the pot. Cook until the beef is no longer pink, and the onions are softened. Be sure to scrape up any of the browned bits from the bottom of the pot—that’s where the flavor is! At this point, sprinkle in the flour, salt, pepper, and chili powder. Stir everything around and let it cook for another minute.
- Add in the rest of the ingredients: Now, it’s time to really bring the stew together. Add the diced tomatoes, baked beans, green chilies, corn, potatoes, bacon, sausage, and water. Bring the whole thing to a boil, then immediately lower the heat to a simmer. Cover the pot and let it cook for about an hour, stirring occasionally. You’ll know it’s done when the potatoes are tender and everything has thickened into a glorious stew.
- Finish with parsley: Before serving, sprinkle with freshly chopped parsley for a pop of color and freshness. If the stew seems too thick, just add a splash more water until you reach your desired consistency.
Notes
How to serve and make it look extra inviting
To serve Cowboy Stew, ladle it into large bowls and top it with a sprinkle of parsley. You could even add a dollop of sour cream or shredded cheese if you’re feeling indulgent. Serve it with crusty bread or buttery cornbread on the side to mop up all that delicious broth. If you’re hosting friends, place the stew in a large serving bowl, and let everyone help themselves—there’s something wonderfully communal about this dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner