Description
This cowboy stew recipe is rustic comfort food at its finest—smoky sausage, tender beef, potatoes, beans, and corn all come together in one pot. Whether you’re feeding a hungry crowd or prepping meals for the week, it’s satisfying, simple, and full of bold flavor.
Ingredients
🥩 For the Stew
1 lb ground beef (80/20 blend works best)
12 oz smoked sausage (Kielbasa, andouille, or beef), sliced
1 medium yellow onion, diced
3 garlic cloves, minced
3 medium russet potatoes, peeled and cubed
2 cans (14.5 oz each) diced tomatoes (fire-roasted preferred)
1 can (15 oz) tomato sauce
1 can kidney beans, drained (can sub black or pinto beans)
1 can whole kernel corn, drained
2 cups beef broth (low sodium)
2 tsp smoked paprika
1 tsp cumin
1 tsp chili powder (optional, for spice)
Salt & black pepper, to taste
2 tbsp olive oil (for sautéing)
Instructions
In a large Dutch oven or pot, heat olive oil. Add sausage slices and cook until browned. Remove and set aside. Add ground beef and cook until no longer pink. Drain excess fat.
Add diced onion and garlic to the pot. Cook 3–4 minutes until fragrant and soft.
Return the sausage to the pot. Add cubed potatoes, diced tomatoes, tomato sauce, broth, paprika, cumin, chili powder, salt, and pepper. Stir well.
Bring to a boil, then reduce heat. Cover and simmer for 25–30 minutes, or until potatoes are fork-tender.
Stir in drained beans and corn. Simmer uncovered for another 5–7 minutes. Taste and adjust seasoning.
Let rest for 5 minutes before serving. Serve hot with cornbread, biscuits, or over rice.
Notes
- Boost flavor by browning sausage until crisp and using fire-roasted tomatoes.
- Add veggies like carrots, celery, or sweet potatoes.
- Worcestershire, vinegar, or a splash of hot sauce add dimension.
- Leftovers improve with time—flavor deepens overnight.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Cuisine: American
Nutrition
- Calories: 410
- Sugar: 6g
- Sodium: 880mg
- Fat: 24g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g