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Texas Cowboy Stew

BeefDairy-FreeFallGluten-FreeHealthyHeartyKetoKid-FriendlyLow-CarbLow-CostMeal PrepPotatoPotluckQuickSavorySoups & SaladsStove-TopVegetableWinter
Time :1 hour 20 minutes
Yield :8 servings
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Recipe Background

Texas Cowboy Stew combines smoky sausage and beef with tender potatoes and a hint of spice, perfect for a hearty meal.
Texas Cowboy Stew feels like an edible campfire story—hearty, warm, and a little bit rugged. It combines beefy richness and smoky sausage with the subtle heat from tomatoes and green chiles. These flavors meld together, offering a satisfying depth that warms you from the inside out. As it simmers, the aroma of cumin and chili powder fills the kitchen, conjuring images of rustic cooking under the wide Texas sky.
Texture is a big part of this stew's charm. Tender chunks of potatoes and crisp corn kernels provide a satisfying bite, while the pinto beans add a creamy contrast. Each spoonful is a comforting mix of flavors and textures that appeals to people of all ages. The ground beef and sausage release their juices, enriching the broth and ensuring every bite carries the heartiness of the meat.
For best results, be patient with the simmering. Allowing the stew to bubble away for a full hour ensures the flavors deeply meld together, and any lingering rawness in the spices is cooked off, leaving only their aromatic glory. Sharing this stew feels like passing around a pot of warm nostalgia, a dish that's as much about the cooking journey as it is about the meal.

Ingredients

  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 pounds ground beef
  • 2 packages kielbasa sausage sliced into 1/2-inch pieces
  • 2 (14.5 ounce) cans tomatoes peeled, diced, and drained
  • 2 (14.5 ounce) cans diced tomatoes and green chile peppers juices reserved
  • 2 (15 ounce) cans pinto beans juices reserved
  • 4 medium baking potatoes peeled and diced
  • 1 (15 ounce) can whole kernel corn drained
  • 1 (10 ounce) package frozen mixed vegetables
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • salt to taste
  • pepper to taste
  • 4 cups water

Directions

  • In a Dutch oven, sauteé the onion and garlic over medium heat until the onion is translucent, about 5 minutes.
  • Add the ground beef and cook until there’s visibly no pink left, about 5-7 minutes.
  • Add the sliced sausage.
  • Pour in the diced tomatoes, the tomatoes with chiles, the pinto beans, the potatoes, the corn, and the frozen veggies.
  • Stir everything until well mixed.
  • Add the cumin, chili powder, salt, and pepper.
  • Add the water and bring the mixture to a boil.
  • Let the soup simmer for 1 hour.
  • Serve.
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