Cowboy Stew

This cowboy stew saved my sanity during one of those crazy busy weeks when I needed something that would feed my whole family without requiring me to stand over the stove all evening. You throw bacon, ground beef, smoked sausage, and a bunch of hearty vegetables into one big pot, and somehow it transforms into this incredible, stick-to-your-ribs meal that makes everyone happy. The combination of smoky meat, tender potatoes, and beans creates something that tastes like it's been simmering all day, even though it comes together in about an hour.

My brother-in-law, who's pretty picky about what he eats, had three bowls of this last time he visited. He kept saying it reminded him of camping food but way better, and now he asks me to make it every time there's a family gathering. Even my teenage nephew, who usually lives on pizza and cereal, actually asked for the recipe.

Ingredients

• Bacon and smoked sausage: Double the smoky meat means double the flavor in every spoonful
• Ground beef: Adds heartiness and makes this substantial enough to be a real meal
• Russet potatoes: They hold their shape during cooking and help thicken the stew naturally
• Classic stew vegetables: Onions, garlic, and fire-roasted tomatoes build that deep flavor base
• Beans and corn: Black beans, kidney beans, and corn add color, texture, and extra nutrition
• Smoky seasonings: Chili powder, cumin, and smoked paprika give it that authentic cowboy flavor

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Step-by-Step Instructions

Building the flavor foundation

Start by cooking chopped bacon in a large, heavy-bottomed pot until it's nice and crispy. Remove the bacon but save about a tablespoon of that rendered fat for cooking the onions, that's where a lot of your flavor comes from. Cook the diced onion in that bacon fat until it's soft and golden, then add the garlic for just a minute until it smells amazing.

Browning the meat

Add your ground beef to the pot and break it up with a wooden spoon as it cooks. Let it get really brown and develop some crispy bits, don't rush this step because those browned bits add tons of flavor. Drain off any excess grease, then add the sliced smoked sausage and cooked bacon back to the pot along with all your seasonings.

Creating the stew base

Pour in the can of diced tomatoes and use your wooden spoon to scrape up any browned bits stuck to the bottom of the pot, that's pure gold for flavor. Add the diced potatoes and beef broth, then bring everything to a boil before reducing to a steady simmer.

The patient simmering

Let the stew simmer uncovered for about 25 minutes, stirring occasionally, until the potatoes are fork-tender and the liquid has reduced slightly. The potatoes will start breaking down a little, which naturally thickens the stew and makes it heartier.

Final additions

Stir in the drained beans and corn during the last 5 minutes of cooking. You just want to heat them through without overcooking, so they maintain their texture and don't turn to mush.

I learned the hard way that using waxy potatoes instead of russets makes the stew fall apart into a mushy mess. Russets break down just enough to thicken things up without completely dissolving, which is exactly what you want for the perfect texture.

Perfect Serving Ideas

This stew is hearty enough to be a complete meal, but it's fantastic with some crusty bread or cornbread for soaking up all that good broth. A dollop of sour cream and some shredded cheese on top make it even more indulgent. Fresh chopped parsley or green onions add a nice pop of color and freshness to balance all those rich flavors.

Making It Different

You can easily customize this based on what you have around. Sometimes I add diced bell peppers with the onions, or throw in some jalapeños for heat. Different beans work great too - pinto beans or navy beans instead of kidney beans change the whole personality. For extra richness, I sometimes add a splash of beer when I add the broth.

Slow Cooker and Storage

This adapts perfectly to slow cooker cooking - just brown the meat first, then throw everything except the beans and corn into the crockpot for 5-6 hours on low. Add the beans and corn during the last hour. It keeps really well in the fridge for about four days and tastes even better as leftovers when all the flavors have had time to meld together.

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This cowboy stew has become one of those go-to recipes that works for everything from casual family dinners to feeding a crowd at gatherings. There's something really satisfying about how all these simple ingredients transform into something that tastes so complex and comforting. It's the kind of food that makes everyone feel taken care of and reminds you why one-pot meals are sometimes the very best kind of cooking.

Frequently Asked Questions

→ Can I make this in a slow cooker?

Yes! Cook on low for 5-6 hours or high for 3-4 hours. Add the beans and corn during the last hour of cooking for best texture.

→ What type of potatoes work best?

Russet potatoes are ideal because they hold up well during long cooking and help thicken the stew. You can use other varieties but reduce cooking time.

→ Can I freeze this stew?

Absolutely! It freezes well for up to 3 months. The potatoes might change texture slightly, but it still tastes great. Thaw overnight and reheat gently.

→ How can I make this spicier?

Add diced jalapeños with the onions, use hot smoked sausage, or add a pinch of cayenne pepper with the other seasonings.

→ What can I serve with cowboy stew?

It's hearty enough on its own, but cornbread, crusty bread, or biscuits make great sides. Top with shredded cheese or sour cream if desired.