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4.3 from 9 votes

Cowboy Stew

Cowboy Stew - All the cowboys, cowgirls, and meat lovers are going to LOVE this EASY stew recipe with ground beef, bacon, and sausage! There are also beans, potatoes, and corn simmered in a flavorful chili powder, smoked paprika, and cumin broth. Ready in 45 minutes, this is pure hearty comfort food that the whole family will enjoy! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8
Calories: 829 kcal
Course: Soup

Ingredients

  • 1 pound lean ground beef I recommend about 90% lean
  • 6 lices Bacon stacked and chopped into bite-sized pieces
  • 12 ounce package Polish sausage or kielbasa* beef, pork, or turkey, sliced into bite-sized pieces
  • 1 small yellow or white onion. diced small
  • 3 to 5 cloves garlic finely minced
  • ¾ pound Yukon gold or red potatoes diced into 1-inch pieces
  • two 15-ounce cans pinto beans drained and rinsed
  • one 15-ounce can of corn do not drain
  • two 10.5-ounce cans Rotel
  • 2 cups reduced sodium beef broth or as needed
  • 2 to 3 teaspoons chili powder or more or less to taste
  • 1 teaspoon smoked paprika or more to taste
  • 1 teaspoon cumin or more to taste
  • 1 teaspoon salt or to taste
  • 1 teaspoon freshly ground black pepper or to taste
  • cayenne pepper optional and to taste
  • fresh cilantro for garnishing

Instructions

    Cup of Yum
  1. To a large Dutch oven or soup pot, add the ground beef and cook over medium-high heat. Stir and crumble the beef as it cooks to ensure even cooking and browning. After it's done, remove it with a slotted spoon, set it aside, and drain the grease.
  2. Add the bacon to the Dutch oven or pot, and cook until crisp. Stir and flip as it cooks to ensure even cooking and crisping. After it's done, remove it with a slotted spoon, set it on top of the beef; and do not drain the grease this time.
  3. Add the sausage, onions, and cook them in the bacon grease until the sausage has browned and the onions are translucent, about 5 minutes. Stir and flip frequently.
  4. Add the garlic and cook for 1 minute, or until fragrant; stir constantly (if you're making this on the stove, move on to Step 5). For Slow Cooking - Up until now, you perform all the steps the same in the recipe, one through four. This is where now after you've cooked the garlic, you'll transfer everything into a large 7 to 8-quart slow cooker, cover, and slow cook on HIGH for about 2 to 3 hours, or on LOW for about 4 to 5 hours. It's the potatoes that you want to make sure are fully cooked through and will ultimately deterine cook time. Make any necessary seasoning adjustments, garnish with cilantro and serve.
  5. Add all remaining ingredients (except the cilantro), and simmer uncovered for about 20 to 25 minutes, or until the potatoes are fork-tender and done. If the stew is still too brothy, simmer it for additional time so some liquid evaporates. If it's too thick, add additional beef broth, as desired.
  6. Taste the soup and make any necessary flavor and seasoning adjustments. Seasoning Tips - If the soup tastes at all flat, dull, or boring, it likely needs salt, so add some, to taste. I also add about double the above listed quantities of chili powder, smoked paprika, and cumin, and if you like bolder flavors, follow my lead. Cayenne is optional and doesn't make the soup overtly spicy but rather adds depth of flavor. With any spices, always add them to your personal taste preferences.
  7. Garnish with fresh cilantro to really brighten up the flavor profile (or try a squirt of fresh lime juice), and serve immediately. Stew will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. Tip - Store it in smaller-to mid-sized containers, especially if freezing it, for easier thawing and faster reheating. 

Notes

  • *Sausage – Select pre-cooked sausage, many times sold in a U-shaped “ring” or package, many times labeled Polish sausage or kielbasa. You can use beef, pork, or turkey sausage.
  • Tip: I don’t like sausage links in casings as much for this because not only do you have to deal with the casings, but if you take them off, you essentially wind up with ground sausage very similar to the ground beef above. Whereas if you use cooked sausage, you can slice it before you brown it, and it retains its texture so that you have three distinct textures with the proteins. 
  • Nutrition Stats - While I do not deem this stew "lite", the bacon grease is discarded when you actually make the recipe. However, that's not accounted for in the automated nutrition stats that are generated. Therefore, in my opinion, the stats are skewing artificially high.

Nutrition Information

Serving 1 Calories 829kcal (41%) Carbohydrates 56g (19%) Protein 57g (114%) Fat 43g (66%) Saturated Fat 15g (75%) Polyunsaturated Fat 23g Trans Fat 1g Cholesterol 172mg (57%) Sodium 1750mg (73%) Fiber 4g (16%) Sugar 5g (10%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 829

% Daily Value*

Serving 1
Calories 829kcal 41%
Carbohydrates 56g 19%
Protein 57g 114%
Fat 43g 66%
Saturated Fat 15g 75%
Polyunsaturated Fat 23g 135%
Trans Fat 1g 50%
Cholesterol 172mg 57%
Sodium 1750mg 73%
Fiber 4g 16%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.