Texas Cowboy Stew Recipe

When the temperature starts to dip, there’s nothing like a big, hearty stew to warm you up, and this Texas Cowboy Stew is everything you could want in a comfort meal. It’s packed with savory ground beef, smoky sausage, and tender potatoes, all simmered in a rich, spiced broth that’s brimming with flavor. This stew is the kind of meal that sticks to your ribs, perfect for a cozy evening or a big family gathering. Plus, it’s all done in one pot, which means minimal cleanup – a win-win!

I first came across a version of cowboy stew years ago while camping with friends in the Texas Hill Country. We were sitting around a fire, swapping stories, when someone pulled out a big pot and started tossing in a mix of meats, beans, and potatoes. By the time it was done, we were all starving, and that first spoonful hit like magic. The smoky, spicy flavors blended so perfectly, it felt like home in a bowl. Now, every time I make this dish, I’m right back by that campfire, surrounded by friends and the smell of woodsmoke in the air.

this RECIPE

The origin story of Texas cowboy stew

Texas Cowboy Stew is inspired by traditional chuckwagon cooking, a staple of cowboy life on the open range. Out in the wilderness, cowboys had limited ingredients and needed meals that were filling, easy to prepare, and could be cooked in a single pot. So, they made do with whatever was available – usually some form of meat, beans, potatoes, and spices. This stew is a modern twist, with the addition of smoked sausage, bacon, and a touch of cheese to give it extra richness. The result is a dish that’s both practical and delicious, capturing the spirit of the rugged Texas countryside.

Let’s talk ingredients: What makes this stew special

• Ground beef: Adds a rich, savory base to the stew. If you’re in a pinch, you can swap in ground turkey or chicken, though beef gives it that classic taste.
• Smoked sausage: This is where the stew gets its smokiness. I like to use a good-quality, skinless smoked sausage for maximum flavor. Andouille or kielbasa would work well too if you want a bit of extra spice.
• Bacon: A handful of crumbled bacon makes everything better! It brings a deep, salty flavor that ties all the ingredients together.
• Potatoes: Diced potatoes make the stew heartier and soak up all those delicious flavors. Russets are my go-to, but Yukon Gold potatoes are also a great choice.
• Beans (kidney and black beans): These add protein, fiber, and texture. Feel free to experiment with different beans like pinto or white beans if you prefer.
• Corn: Sweet corn adds a pop of sweetness that balances the spices. Fresh, frozen, or canned all work fine – whatever you have on hand.
• Diced tomatoes: The acidic tomatoes cut through the richness and add a slight tang. Don’t drain the juice; it helps create a more flavorful broth.
• Beef broth: This forms the base of the stew, bringing a deep, savory flavor. If you’re looking to lighten it up, vegetable or chicken broth works too.
• Spices (chili powder, cumin, smoked paprika): These are key to creating that Tex-Mex warmth. The smoked paprika, especially, adds a subtle depth that makes the stew unforgettable.
• Cheddar cheese (optional): A handful of shredded cheese at the end makes the stew even richer. This is totally optional, but if you’re a cheese lover, go for it!

Kitchen gear: What you’ll need to make Texas cowboy stew

All you really need to make this stew is a large pot or Dutch oven. A Dutch oven works beautifully because it holds heat well, which helps the flavors meld together perfectly. If you’re cooking for a crowd, make sure your pot is big enough to hold all the ingredients! A sturdy wooden spoon for stirring is helpful, and a ladle makes serving a breeze. Other than that, it’s pretty straightforward – no fancy equipment required.

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

1. Brown the beef with onion and garlic: Start by heating a large pot over medium heat. Add your ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onions are softened. This step builds the flavor base, so take your time here – don’t rush! (Drain off any excess fat if it looks greasy.)
2. Add the smoked sausage and bacon: Toss in the sliced smoked sausage and crumbled bacon, and let them cook for a few minutes until the sausage is heated through and slightly browned. This little step releases all those smoky flavors, which will make your stew extra delicious.
3. Add the potatoes: Throw in the diced potatoes and give everything a good stir. The potatoes will cook down and absorb the flavors as the stew simmers, giving it a satisfying texture.
4. Add beans, corn, and tomatoes: Now, pour in the kidney beans, black beans, corn, and diced tomatoes (with juice). Stir well to make sure everything is evenly mixed.
5. Pour in the broth and season: Add the beef broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir it all together, bring it to a simmer, and then reduce the heat to low.
6. Simmer until tender: Cover the pot and let the stew simmer for about 20-25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking, and check the seasoning towards the end. (I sometimes add a bit more salt or a pinch of cayenne for extra kick.)
7. Optional: Add cheese: If you’re using cheddar cheese, stir it in just before serving. The cheese melts into the broth, adding a creamy, comforting finish.

Variations and adaptations: Make it your own

• Vegetarian twist: Swap out the ground beef and sausage for plant-based substitutes, and use vegetable broth instead of beef broth. Add extra beans or a can of chickpeas to keep it hearty.
• Spicier version: Add diced jalapeños or a pinch of cayenne pepper if you want more heat. A dash of hot sauce at the end works too!
• Low-carb: Skip the potatoes and add extra vegetables like bell peppers, zucchini, or cauliflower for a lighter version that’s still satisfying.
• Mexican-inspired: Top with chopped cilantro, a squeeze of lime juice, and diced avocado for a Tex-Mex twist.
• Smoky BBQ twist: Substitute some of the beef broth with a splash of BBQ sauce and add smoked sausage for a southern BBQ vibe. It’s unexpected but delicious!

Serving ideas: How to enjoy Texas cowboy stew

Serve this stew with a side of warm cornbread or crusty French bread to soak up the broth. For a pop of color and freshness, sprinkle some chopped green onions or cilantro on top. If you like it creamy, a dollop of sour cream on each bowl is a great addition. And for a bit of crunch, try topping with some tortilla strips or even crushed tortilla chips. This stew is a meal in itself, but a simple side salad with a tangy vinaigrette complements it nicely if you want to add some greens.

What to drink with Texas cowboy stew

For a classic Texan experience, you can’t go wrong with an ice-cold beer – a light lager or amber ale pairs perfectly. If you prefer wine, go with a medium-bodied red like a Zinfandel or Malbec to balance the stew’s smoky flavors. And if you’re in the mood for something non-alcoholic, a tall glass of iced tea or a smoky, spiced cola makes a refreshing companion.

Storage and reheating tips

Texas Cowboy Stew keeps well in the fridge for up to 4 days, making it a great option for meal prep. Just store it in an airtight container and reheat on the stove over low heat, adding a splash of water or broth if it’s thickened too much. You can also freeze it for up to 3 months; thaw overnight in the fridge before reheating. When freezing, I recommend leaving out the cheese and adding it fresh when you serve.

Scaling the recipe up or down

This recipe easily doubles if you’re cooking for a crowd – just make sure your pot is big enough to handle it! If you want to cut it down for a smaller batch, halve all the ingredients, but keep the cooking time the same. One thing to note: the flavors get even better as the stew sits, so if you make a bigger batch, you’ll have even tastier leftovers.

Potential issues and how to avoid them

• Too thick: If your stew is thicker than you’d like, add a bit more beef broth or water to thin it out.
• Potatoes not tender: Make sure to dice the potatoes small enough; larger pieces will take longer to cook.
• Over-salting: Be mindful of adding too much salt, especially if using canned broth. Taste as you go, and adjust accordingly.

Give it a try!

This Texas Cowboy Stew is a simple, comforting dish that brings all the flavors of the Lone Star State into your kitchen. It’s filling, easy to make, and packed with smoky goodness. Give it a try, and don’t be afraid to make it your own – that’s the cowboy way, after all. Enjoy!

Frequently Asked Questions

1. Can I make this stew in a slow cooker? Yes, just brown the beef, onion, and garlic first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
2. What if I don’t have smoked sausage? You can use any kind of sausage you like, or even chorizo for an extra kick of flavor.
3. Can I make it dairy-free? Absolutely, just skip the cheese or use a dairy-free alternative.
4. How do I make it spicier? Add jalapeños, cayenne, or a splash of hot sauce to the stew.
5. Is this stew gluten-free? Yes, as long as all your ingredients (like sausage and broth) are gluten-free, this stew is naturally gluten-free.

Print