Gather ’round the table, folks! Cowboy Stew is the hearty, stick-to-your-ribs meal that brings the rustic flavors of the American West right to your kitchen. This one-pot wonder combines tender chunks of beef, smoky bacon, and a colorful medley of vegetables in a rich, savory broth that warms you from the inside out.
Perfect for chilly evenings or when you need to feed a hungry crew, this stew strikes that perfect balance between comfort food and complete nutrition. The best part? It’s surprisingly simple to make, requiring just one pot and about 45 minutes of your time.
Why You’ll Love This
- One-pot wonder means minimal cleanup after dinner
- Hearty and filling – a complete meal in a bowl
- Flexible recipe that works with whatever vegetables you have on hand
- Makes excellent leftovers that taste even better the next day
- Kid-friendly flavors that still satisfy adult appetites
Ingredients
- 4 slices bacon, chopped
- 1 cup white onion, chopped (about ½ large onion)
- 3 cloves garlic, minced
- 1 pound lean ground beef
- 1 pound smoked sausage, sliced into medallions
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 (15 oz) can diced tomatoes, undrained
- 2 large Russet potatoes, peeled and diced
- 3 cups beef broth
- 1 (15 oz) can black beans, drained
- 1 (15 oz) can red kidney beans, drained
- 1 (15 oz) can corn, drained (or 1½ cups frozen)
- Fresh parsley, chopped (optional)
Instructions
- In a large, heavy-bottomed pot or Dutch oven, cook chopped bacon over medium-high heat until crispy. Remove to a paper towel-lined plate and reserve 1 tablespoon of bacon fat in the pot.
- Add chopped onion to the pot with reserved bacon fat and cook until softened, about 4 minutes. Add minced garlic and cook for 30-60 seconds until fragrant.
- Add ground beef to the pot and break it into crumbles with a wooden spoon. Cook until browned and no longer pink. Drain excess grease and return beef and onions to the pot.
- Add sliced smoked sausage, cooked bacon, chili powder, cumin, smoked paprika, salt, and black pepper. Stir everything together until well combined.
- Pour in the diced tomatoes with their juices and scrape up any browned bits from the bottom of the pot with a wooden spoon.
- Add diced potatoes and beef broth. Stir well and bring to a boil, then reduce heat to maintain a steady simmer.
- Let the stew simmer uncovered for 25 minutes, or until potatoes are tender and easily pierced with a fork.
- Stir in black beans, kidney beans, and corn. Heat for another 5 minutes until everything is warmed through. Taste and adjust seasonings as needed.
- Ladle into bowls and serve hot, garnished with fresh parsley if desired.
Tips & Variations
- For a spicier stew, add a diced jalapeño or a dash of hot sauce
- Substitute ground beef for cubed beef to reduce cooking time by about 10 minutes
- Add corn or bell peppers for extra color and sweetness
- Make it in a slow cooker: cook on low for 6-8 hours or high for 3-4 hours
- For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the stew during the last 5 minutes of cooking
- This stew freezes beautifully for up to 3 months in airtight containers
Serving Suggestions
Serve this hearty Cowboy Stew in deep bowls with a side of warm, crusty bread or cornbread for sopping up all that delicious broth. For a complete Western-themed meal, pair it with a simple green salad dressed with ranch or a tangy vinaigrette.
Toppings bar idea: Set out small bowls of shredded cheese, sour cream, sliced green onions, and crushed tortilla chips so everyone can customize their bowl.
Notes
- The stew will thicken as it cools; thin with additional broth when reheating if desired
- You’ll know the stew is done when the beef easily breaks apart with a fork
- Store leftovers in the refrigerator for up to 3 days
- For meal prep, cook and cool completely before portioning into containers
FAQs
Can I make Cowboy Stew ahead of time?
Yes! In fact, this stew tastes even better the next day as the flavors have time to meld. Make it up to 2 days in advance and reheat gently on the stovetop.
What’s the best cut of beef to use?
Chuck roast is ideal for this stew because it becomes tender and flavorful with simmering. You could also use stew meat, round roast, or even brisket.
Can I make this in an Instant Pot?
Absolutely! Use the sauté function for the bacon and beef, then add remaining ingredients and cook on high pressure for 15 minutes with a 10-minute natural release.
Is this stew gluten-free?
The stew itself is naturally gluten-free, but double-check your Worcestershire sauce and beef broth labels to ensure they don’t contain any gluten ingredients.
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