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Cowboy Stew

Cowboy stew is a hearty ranch-style American stew simmered until the potatoes turn tender and the broth gets smoky from sausage and spices. Ground beef, smoked sausage, beans, corn, and tomatoes come together for a thick, comforting one-pot meal topped with shredded cheddar and jalapeños.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Cowboy stew base
  • 1 lb ground beef
  • 12 oz smoked sausage
  • 1 lb baby potatoes
  • 1 can (15 oz) pinto beans drained
  • 1 can (15 oz) corn drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 onion diced
  • 3 garlic minced
  • 4 cup beef broth
  • 1 packet (1 oz) ranch seasoning
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 0.25 shredded cheddar for serving
  • 0.1 jalapeños for serving
  • 0.1 green onions for serving
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the meats
  1. Heat a large pot over medium-high heat and brown the ground beef; drain off excess fat.
  2. Add the sliced smoked sausage and brown briefly, then remove.
Build the smoky ranch broth
  1. In the same pot, sauté the diced onion for 3 minutes until softened.
  2. Add the minced garlic and cook for 1 minute, stirring until fragrant.
  3. Stir in chili powder and smoked paprika, and cook for 1 minute to bloom the spices.
  4. Add Rotel tomatoes, diced tomatoes, beef broth, ranch seasoning, baby potatoes, and pinto beans; bring the mixture to a boil.
Simmer until tender
  1. Simmer for 15-18 minutes until the potatoes are tender.
  2. Add the drained corn and browned sausage, then simmer for 5 minutes.
  3. Season with salt and pepper to taste.
Serve
  1. Ladle the cowboy stew into bowls and top each serving with shredded cheddar, jalapeños, and green onions.

Notes

Pro tip: drain the ground beef well and keep the stew at a steady simmer so the potatoes cook through without breaking. Store leftovers in the refrigerator up to 4 days in an airtight container; reheat on the stove over medium until hot. Freezing is yes—freeze up to 3 months, then thaw and reheat, adding a splash of broth if it thickens. For a lighter option, use 90% lean (or leaner) ground beef and turkey sausage to reduce fat while keeping the same ranch-seasoned flavor.