Texas Cowboy Stew Recipe

There’s something about a big pot of Texas cowboy stew that just hits the spot. This stew is packed with layers of bold flavors—from savory smoked sausage and bacon to the earthy warmth of chili powder and cumin. It’s an ultimate comfort food, hearty enough to satisfy the hungriest crowd, and easy enough to make on a busy weeknight. It’s like chili’s bolder, beefier cousin, with a Tex-Mex twist that gives it a flavor all its own.

I remember the first time I made this stew for a family camping trip. We were up in the Texas Hill Country, and after a day of hiking, everyone was ravenous. I set up my portable stove, threw together these simple ingredients, and watched the pot simmer away as the sun started to set. By the time dinner was ready, the whole campsite smelled incredible. The smoky, spicy scent of the stew drew everyone to the table, and let me tell you, there were no leftovers that night!

this RECIPE

Where did Texas cowboy stew come from?

Texas cowboy stew is believed to have originated with—you guessed it—cowboys. Back in the day, cowboys needed meals that were easy to cook over a campfire, filling, and made with ingredients that could handle life on the trail. This stew checks all those boxes. The beef, beans, and potatoes provide all the sustenance a hardworking cowboy (or a hungry family) could need. And thanks to the addition of ingredients like sausage and bacon, it’s packed with flavor without requiring much seasoning. This recipe has evolved a bit over time, with canned beans and tomatoes replacing dried versions, but the hearty, smoky essence remains the same.

Let’s talk ingredients: the essentials and the extras

Each ingredient in Texas cowboy stew brings its own unique flavor and texture. Here’s what you’ll need and some thoughts on substitutions if you’re short on anything.

• Ground beef: This is the base of the stew, providing a hearty, savory flavor. You can swap it for ground turkey or even leave it out if you prefer a leaner stew.
• Smoked sausage: Adds that classic smoky flavor. I like to use kielbasa, but any smoked sausage will work. If you’re avoiding pork, try smoked chicken sausage instead.
• Bacon: Adds richness and a hint of saltiness. Turkey bacon works too if you’re cutting back on pork.
• Potatoes: Give the stew body and make it more filling. Yukon golds or red potatoes are best, as they hold up well without getting mushy.
• Kidney and black beans: These add texture, color, and protein. If you don’t have both on hand, you can use pinto beans or even chickpeas in a pinch.
• Corn: Adds a touch of sweetness that balances the spices. Canned, frozen, or fresh corn all work fine.
• Diced tomatoes: Provide a bit of acidity to balance out the flavors. I like using fire-roasted diced tomatoes for an extra kick.
• Beef broth: Adds depth to the stew. If you’re looking for a vegetarian option, substitute with vegetable broth.
• Spices (chili powder, cumin, smoked paprika): These spices bring warmth and depth, giving the stew its Tex-Mex flair. Smoked paprika is key for that subtle, smoky layer.

Essential kitchen tools: what you need (and what you don’t)

The beauty of this recipe is its simplicity. You don’t need much, but a few tools make it easier:

• Large pot or Dutch oven: A Dutch oven is perfect for this stew because it distributes heat evenly and retains it well. If you don’t have one, a large soup pot works just fine.
• Sharp knife: For chopping onions, garlic, sausage, and potatoes. A good knife makes prep so much quicker.
• Wooden spoon: Great for stirring without scratching your pot.
• Ladle: Makes serving easier, especially if you’re dishing this stew out at a gathering.

Alright, now that we’ve got our ingredients and tools ready, let’s get cooking!

Step-by-step: my foolproof method for Texas cowboy stew

1. Brown the beef, onion, and garlic

Start by heating your pot over medium heat. Add the ground beef, chopped onion, and minced garlic, stirring occasionally. You want the beef to brown and the onions to turn translucent. This usually takes about 5-7 minutes. (Tip: don’t rush this step—the browning adds flavor!) Drain any excess fat, but leave a little behind for flavor.

2. Add the smoked sausage and bacon

Next, toss in your sliced smoked sausage and crumbled bacon. Stir it all together and cook for another 2-3 minutes. The sausage should start to brown slightly, and you’ll get that wonderful smoky aroma filling your kitchen.

3. Toss in the potatoes

Now, add your diced potatoes and stir to coat them in all the flavors from the beef and sausage. The potatoes will start to soak up that deliciousness as they cook.

4. Add the beans, corn, and tomatoes

Time to add the canned goods—beans, corn, and tomatoes (including the tomato juice). This is where the stew starts to come together. Give everything a good stir to ensure it’s well-mixed.

5. Pour in the beef broth and spices

Now, add the beef broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to incorporate the spices. The broth will look a bit thin at first, but don’t worry; it will thicken as it simmers.

6. Simmer until the potatoes are tender

Bring the stew to a simmer, then reduce the heat to low, cover, and let it cook for 20-25 minutes. Check on it occasionally, giving it a stir to make sure nothing sticks to the bottom. You’ll know it’s ready when the potatoes are fork-tender and the flavors have melded together beautifully.

7. Optional: add cheddar cheese

If you’re a cheese lover, stir in a cup of shredded cheddar at the end for extra creaminess. The cheese will melt right into the stew, adding a rich, comforting layer.

Variations and adaptations: make it your own

• Vegetarian version: Skip the beef, sausage, and bacon. Substitute with extra beans (like pinto or chickpeas) and use vegetable broth.
• Spicier kick: Add diced jalapeños or a dash of cayenne pepper for extra heat. I’ve also tried adding chipotle powder instead of smoked paprika, which gives it a slightly smoky, spicy twist.
• Low-carb version: Omit the potatoes and add extra veggies like bell peppers, zucchini, or cauliflower.
• Southwestern twist: Add a handful of chopped green chilies and a splash of lime juice for a zingy, southwestern flavor. Top with fresh cilantro before serving.
• Slow cooker method: Brown the beef, onion, and garlic first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The flavors get even deeper this way!

Serving suggestions: make it a meal

When it’s time to serve, ladle the stew into bowls and sprinkle with a little extra cheddar cheese if you like. For garnish, a dollop of sour cream and some chopped green onions or fresh cilantro really brighten things up. Serve with a side of warm cornbread, tortilla chips, or crusty bread to soak up every last drop.

Drink pairings: something to sip on the side

A cold beer pairs wonderfully with Texas cowboy stew—something light but flavorful, like a pale ale or a classic lager. If you prefer wine, go for a fruity red like a Zinfandel or a Syrah; they’ll stand up to the bold flavors in the stew. For non-alcoholic options, a sparkling limeade or even a classic sweet tea hits the spot.

Storage and reheating tips

This stew keeps well in the fridge for up to 3 days. Just let it cool completely before transferring it to an airtight container. When you’re ready to reheat, you can do so on the stovetop over medium heat or in the microwave. If it’s thickened up too much in the fridge, add a splash of beef broth or water to loosen it up.

If you want to freeze it, transfer cooled stew to freezer-safe containers, leaving a bit of space at the top for expansion. It’ll keep for up to 3 months. Just thaw overnight in the fridge and reheat on the stove.

Scaling the recipe: for a crowd or a cozy night in

This recipe makes about 6 hearty servings, but you can easily double it if you’re feeding a crowd. Just make sure you’ve got a big enough pot! If you’re cooking for one or two, you can halve the recipe, though I personally love having leftovers—it tastes even better the next day.

Potential issues: a little friendly advice

• Too thick? Add a splash more broth to get the consistency you like.
• Potatoes not tender? Keep simmering, checking every 5 minutes.
• Too spicy? Stir in a little extra beef broth or a dollop of sour cream to cool it down.

Give this Texas cowboy stew a try!

Whether you’re cooking up a batch for a family dinner or feeding a crowd at your next get-together, this Texas cowboy stew is bound to be a hit. It’s comforting, filling, and full of flavor, and the best part is, it’s so easy to customize. Give it a try, and don’t be afraid to put your own spin on it. Happy cooking!

Frequently Asked Questions

1. Can I make this stew in a slow cooker? Absolutely! Brown the beef, onion, and garlic first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
2. Can I use fresh tomatoes instead of canned? Yes! Use about 3 medium tomatoes, diced, and add a little extra broth if needed.
3. What’s the best way to make it spicier? Try adding diced jalapeños or a dash of cayenne pepper. Chipotle powder also adds a nice smoky heat.
4. Can I freeze leftovers? Definitely! This stew freezes well for up to 3 months. Just thaw in the fridge before reheating.
5. Can I make it dairy-free? Just skip the cheddar cheese at the end! The stew is still rich and flavorful without it.

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