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Cowboy Stew is a hearty stew loaded with bacon, sausage, ground beef, corn, tomatoes, potatoes and beans. This stew is thick and filling, and full of flavor. Everyone will love it!
This Cowboy Stew is a wonderful meal to make after a long day of work. It’s hearty and filling and tastes amazing.
My husband loves stews. You all know I love soup. This Cowboy Stew really hits the best of both worlds for us. I love it, Chad loves it, and the kids love it!
How to make Cowboy Stew:
Using a Dutch Oven, you start by cooking the bacon and sausage. Once the sausage is brown and the bacon is crispy, remove the meat from the Dutch Oven to a paper towel on a plate to drain. Drain almost all the remaining grease from the pot except about a tablespoon. Next cook the ground beef and onions until they are done. Add in the sausage, bacon and seasonings and mix. Next add in the flour to coat the meat. Add the broth and cook a little longer. Then add in all the other ingredients and bring to a boil. Simmer for about 25 minutes until the stew is done.
Ingredient Notes:
- Thick Bacon – cut into 1/2 inch pieces.
- Smoked Sausage – sliced.
- Lean Ground Beef – I used a 90/10 ground beef for this recipe.
- Medium Onion – diced.
- Chili Powder – adds a little heat to the stew.
- Salt
- Pepper
- Garlic Powder
- Oregano
- All Purpose Flour
- Chicken Broth – I used low sodium chicken broth for this.
- Whole Kernel Corn – 1 can drained.
- Petite Diced Tomatoes – 1 can.
- Dark Red Kidney Beans – 1 can drained and rinsed.
- Ranch Style Beans
- Diced Russet Potatoes
Directions:
Step One: Heat a dutch oven over medium heat. Add bacon and sausage and cook on until sausage is browned and bacon is crispy.
Remove to a paper towel lined plate to drain.
Step Two: Remove all but about one tablespoon of bacon grease in the pot.
Step Three: Next add onion and ground beef to the pot, crumble and cook until no longer pink.
Step Four: Then add the sausage and bacon back to the pot along with chili powder, salt, pepper, garlic powder, and oregano. Stir well.
Step Five: Stir in the flour until the meat is coated and most of the oil is absorbed.
Step Six: Pour in the broth and cook for a few minutes more.
Step Seven: Finally add the corn, tomatoes, kidney beans, potatoes, and ranch style beans.
Bring to a boil.
Reduce heat and simmer for 20-25 minutes or until potatoes are fork tender.
Recipe Tip
This is a forgiving recipe that you can substitute items for what you have on hand or your favorites.
Such as beef broth instead of chicken, or kielbasa instead of smoked sausage.
Tips for serving Cowboy Stew:
This stew is great as is, but you can add some of your favorite chili toppings to enhance this recipe. Top with some cheddar cheese, jalapenos, or crushed tortilla chips. Add some hot sauce to your bowl to kick up the heat!
How to store this stew:
Leftovers can be refrigerated in an airtight container for up to 4 days. I don’t recommend freezing this recipe due to the cooked potatoes. They will become soggy once thawed.
Try out some of my other favorite Stew and Soup Recipes:
Sweet Potato Beef Stew – This Sweet Potato Beef Stew is a favorite of mine! It’s the best recipe for fall and winter and best served with cornbread muffins.
Slow Cooker Beef Stew – This Slow Cooker Beef Stew is the perfect warm and cozy meal. Full of flavor, hearty beef, and vegetables, you want to make sure this recipe is on your menu!
Taco Soup – My all-time favorite soup recipe that you are going to LOVE! Taco Soup is filled with all your taco favorites. This one is a must-try. This soup is loaded with ground beef, beans, and taco seasoning, and it is super easy to make!
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Cowboy Stew
Ingredients
- 4 slices Thick Bacon, (cut into 1/2 inch pieces)
- 1 pound Smoked Sausage, Sliced, (sliced)
- 1 pound Lean Ground Beef
- 1 medium Onion, (diced)
- 1 1/2 teaspoon Chili Powder
- 1 1/2 teaspoon Salt, (or to taste)
- 1 teaspoon Pepper, (or to taste)
- 1 teaspoon Garlic Powder
- 1 teaspoon Oregano
- 2 tablespoons All Purpose Flour
- 4 cups Chicken Broth
- 15 oz Whole Kernel Corn, (1 can)
- 14.5 oz Petite Diced Tomatoes, (1 can)
- 15.5 oz Canned Dark Red Kidney Beans, (1 can drained and rinsed)
- 15 oz Ranch Style Beans
- 2 cups Diced Russet Potatoes
Instructions
- Heat a Dutch Oven over medium heat. Add bacon and sausage and cook on until sausage is browned and bacon is crispy. Remove to a paper towel lined plate to drain.
- Remove all but about one tablespoon of bacon grease in the pot.
- Next add onion and ground beef to the pot, crumble and cook until no longer pink.
- Then add the sausage and bacon back to the pot along with chili powder, salt, pepper, garlic powder, and oregano. Stir well.
- Stir in the flour until the meat is coated and most of the oil is absorbed.
- Pour in the broth and cook for a few minutes more.
- Finally add the corn, tomatoes, kidney beans, potatoes, and ranch style beans. Bring to a boil. Reduce heat and simmer for 20-25 minutes or until potatoes are fork tender.
