Cowboy Stew Recipe

There’s something deeply comforting about a hearty, one-pot meal that can satisfy the whole family and leave you with plenty of leftovers to enjoy later. Cowboy Stew is one of those magical dishes that’s packed with flavor and nostalgia. It’s not just food—it’s a memory. Whether you’re camping out under the stars, prepping a weeknight meal, or serving a crowd on game day, this stew has you covered. It’s a beautiful mishmash of sausage, bacon, ground beef, beans, and potatoes, simmered into a rich, savory goodness. This recipe is a true celebration of rustic, robust flavors that somehow manage to feel both familiar and exciting.

I’ll be honest, the first time I made Cowboy Stew, I wasn’t sure what to expect. I was camping with friends, and one of them suggested we try something “really hearty” for dinner. By the end of the meal, everyone was asking for seconds (and thirds), and the stew became our go-to for any outdoor adventures after that. Now, I make it at home when I want to bring a bit of that campfire magic into the kitchen. And trust me—when the aroma of sizzling bacon, garlic, and onions starts wafting through your home, it’s like an open invitation for everyone to gather around.

this RECIPE

A stew with roots in the rugged outdoors 🌾

Cowboy Stew has humble beginnings, just like many of the best comfort foods. It’s said to have originated with cowboys on the trail, who would throw together whatever ingredients they had on hand into a big pot to create a filling, nutritious meal. Beans, potatoes, and various forms of meat were staples for cowboys—after all, they needed something hearty enough to fuel long days on horseback. Over time, this stew evolved, with different regional spins and ingredients added to the mix. Today, it’s a beloved dish that can be found at campouts, potlucks, and family dinners across the country.

Let’s talk ingredients: the meat trifecta and beyond

The heart of this stew lies in its rich, smoky meats. Bacon, kielbasa sausage, and ground beef all come together to create layers of flavor that’ll keep you coming back for more.

• Bacon: Crispy, salty, and oh-so-savory, bacon is the first step to building that deep flavor base for the stew. It adds a slight smokiness that makes the dish irresistible. I’ve tried substituting turkey bacon in a pinch—it works, but honestly, the real deal pork bacon is worth it here.
• Kielbasa sausage: This Polish-style sausage brings a wonderful smoky and slightly garlicky flavor to the party. If you don’t have kielbasa on hand, andouille sausage is a great alternative that brings a bit more spice. When choosing your sausage, go for one that has a nice balance of fat and seasoning.
• Ground beef (80/20): This gives the stew its bulk and heartiness. The fat from the beef also helps round out the flavors. If you’re watching your fat intake, you can opt for leaner ground beef or even ground turkey, but keep in mind that the fat adds a lot of richness to the final dish.
• Baked beans: These give the stew a slightly sweet undertone that balances out all the savory meat. Don’t drain the liquid—those juices add body to the stew. You can even swap in pinto or black beans if you prefer a more traditional chili vibe.
• Potatoes: Russet potatoes are the perfect starchy addition to help thicken the stew and make it filling. I like peeling and cutting them into cubes so they soften into the broth without becoming mushy. Yukon golds work well here, too, if you prefer a creamier texture.

Essential kitchen gear for making cowboy stew

If you’ve got a large, heavy-bottomed pot (like a Dutch oven), you’re golden. This stew is all about layering flavors, and you’ll need a pot that can handle the heat and hold up to long simmering.

• Dutch oven or stockpot: A heavy-bottomed pot helps evenly distribute heat and prevents anything from burning, especially with that initial browning of bacon and sausage. If you don’t have one, any large pot with a lid will do, but be sure to keep an eye on your heat levels.
• Wooden spoon or spatula: When cooking the bacon and sausage, I like using a wooden spoon to scrape up the browned bits (the fond) from the bottom of the pot. It’s these little bits that give the stew so much of its flavor.

Step-by-step: making cowboy stew (without breaking a sweat)

1. Cook the bacon: Start by browning your bacon in the pot over medium heat until it’s nice and crispy. (Quick tip: Use a slotted spoon to transfer it to a plate lined with paper towels so it doesn’t get soggy.) You’re left with all that delicious bacon fat in the pot, which is like liquid gold for building flavor.
2. Brown the sausage: In the same pot with the bacon fat, throw in your sliced kielbasa sausage. Let it brown on both sides, making sure to scrape up any fond (those flavorful browned bits) from the bottom of the pot. Don’t rush this part—those little crispy edges are flavor bombs. Once browned, set the sausage aside with the bacon.
3. Sauté the onion, garlic, and ground beef: Add your diced onion, garlic, and ground beef into the pot, cooking until the beef is no longer pink. The onions should soften and become translucent, releasing their sweet aroma. At this stage, I like to sprinkle in the flour, salt, pepper, and chili powder to coat everything. This creates a sort of roux that will thicken the stew later on.
4. Add the rest of the ingredients: Now, it’s time for the real magic. Toss in the diced tomatoes (with their liquid), baked beans, green chilies, sweet corn, cubed potatoes, cooked bacon, and sausage. Don’t forget the water—it’ll help everything cook down and meld together into stew heaven. Bring the whole thing to a boil, then reduce the heat to a simmer.
5. Simmer and stir: Cover the pot and let the stew simmer for at least an hour, stirring occasionally to prevent sticking. You’ll notice the potatoes soften, and the flavors deepen. If the stew gets too thick, you can add a bit more water to loosen it up.
6. Finish with parsley: Once the stew is ready, stir in some freshly chopped parsley for a bright, fresh finish. This is optional, but I find it adds a nice pop of color and a hint of freshness.

Variations and tweaks you can try

The beauty of Cowboy Stew is how adaptable it is. I’ve played around with the recipe a lot over the years, depending on what I have in my pantry or who I’m cooking for.

• Vegetarian version: Swap out the bacon and sausage for smoked tofu or plant-based sausage alternatives. Use vegetable broth instead of water to add more depth.
• Spicy twist: If you like heat, add some chopped jalapeños or a few dashes of hot sauce. I’ve even used spicy chorizo sausage in place of the kielbasa, which gave the stew a delicious kick.
• Low-carb option: Replace the potatoes with cauliflower florets, which break down nicely and give the stew that thick, satisfying texture without the extra carbs.

Serving suggestions: make it a feast!

When it comes to serving Cowboy Stew, I like to keep it casual—after all, this is a down-to-earth dish. Ladle it into big bowls, and top with a little shredded cheddar cheese and a dollop of sour cream for an extra indulgent touch. If I’m feeling fancy, a sprinkling of green onions adds a nice crunch.

For sides, cornbread is a classic choice. It’s perfect for soaking up all those rich, flavorful juices. Alternatively, a side salad with a tangy vinaigrette can help cut through the richness of the stew.

What to drink with cowboy stew?

Beer pairs beautifully with this dish, especially a light lager or a crisp IPA that balances the richness of the stew. If you’re more of a wine person, a medium-bodied red like Zinfandel or Malbec complements the smoky, savory flavors. If it’s a chilly night, though, a spiced hot cider would make for a cozy pairing, especially if you’re serving this outdoors or by the fire.

Storing and reheating cowboy stew

This stew stores beautifully and, honestly, tastes even better the next day. I usually let it cool completely before transferring it to an airtight container, where it’ll keep in the fridge for up to 4 days. If you’re making a big batch, it freezes well too—just portion it into freezer-safe containers or bags, and it’ll last up to 3 months.

When reheating, you can do it on the stovetop over low heat or pop it in the microwave. If the stew thickens too much as it sits, just add a little water or broth to loosen it up.

Scaling the recipe for a crowd

Cowboy Stew is perfect for feeding a crowd. If you need to double or triple the recipe, the only thing to keep in mind is to adjust the seasoning as you go. It’s easy to under-season a large batch, so taste it throughout the cooking process and add extra salt or chili powder as needed.

FAQs about cowboy stew

1. Can I make Cowboy Stew in a slow cooker?
Yes! After browning the meats and onions, transfer everything to a slow cooker and cook on low for 6-8 hours.

2. What’s the best way to thicken the stew?
The potatoes and flour help thicken it, but if it’s still too thin, you can mash some of the potatoes or stir in a cornstarch slurry.

3. Can I add other vegetables?
Absolutely! Carrots, bell peppers, or even peas can be added for extra texture and flavor.

4. How spicy is Cowboy Stew?
It’s fairly mild as written, but you can easily adjust the heat by adding more chili powder or some cayenne pepper.

5. Can I use different types of beans?
Yes, feel free to swap the baked beans for pinto, kidney, or black beans, depending on your preference!

Wrapping it up

Cowboy Stew is the kind of meal that warms both your belly and your soul. It’s easy, adaptable, and a real crowd-pleaser, whether you’re serving it at home or around a campfire. Give it a try, and feel free to put your own spin on it—this is the kind of recipe that welcomes a little creativity!

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