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–+ (2-cup) servings
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5 from 1 vote

Texas Cowboy Stew

Texas Cowboy Stew is a filling, flavorful, easy-to-make, one pot meal.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dinner
Cuisine: American, Tex-Mex
Servings: 8 (2-cup) servings
Calories: 494kcal
Author: Jennifer Fishkind

Ingredients

  • 12 ounces of beef smoked sausage cut into ¼-inch thick slices (Hillshire Farms brand)
  • 1 pound lean ground beef
  • 1½ cups diced yellow onion
  • 1 tablespoon minced garlic
  • 3 cups diced russet potato 1-inch pieces from 2 large peeled potatoes
  • 2 cups beef broth
  • 1½ cups frozen sweet yellow corn
  • 1½ cups frozen peas & carrots medley blend
  • 31 ounces (2 15.5-ounce) cans of pinto beans with the liquids
  • 14.5 ounces can of stewed tomatoes
  • 10 ounces can of original Rotel diced tomatoes & green chilies
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • Add the sliced beef smoked sausage to a stock pot (7-8 quarts) on medium-high heat. Cook the sausage for 5-6 minutes or until the edges start to crisp and the fat renders. Transfer the cooked sausage pieces to a paper towel-lined plate to allow all the excess fat to drain, and set aside.
    12 ounces of beef smoked sausage
  • Add the lean ground beef, diced yellow onion, and minced garlic to the hot stock pot. Cook and brown the ground beef for 5-6 minutes or until no pink remains and the onions are tender. Drain any excess fat from the pot.
    1 pound lean ground beef, 1½ cups diced yellow onion, 1 tablespoon minced garlic
  • Add the cooked beef smoked sausage back to the pot, with the ground beef, along with the diced russet potatoes, beef broth, frozen sweet corn, frozen peas & carrots, pinto beans, stewed tomatoes, original Rotel diced tomatoes, chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
    3 cups diced russet potato, 2 cups beef broth, 1½ cups frozen sweet yellow corn, 1½ cups frozen peas & carrots medley blend, 31 ounces (2 15.5-ounce) cans of pinto beans with the liquids, 14.5 ounces can of stewed tomatoes, 10 ounces can of original Rotel diced tomatoes & green chilies, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon black pepper
  • Bring the Texas cowboy stew to a boil, then cover and reduce the heat to low. Simmer for 1 hour or until the potatoes are fork-tender. Keep the lid just barely cracked open to allow the excess steam to escape the pot.