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Cowboy Stew

Cowboy stew with ground beef and smoked sausage simmered into a hearty ranch-style broth with tender baby potatoes, beans, and corn. Finished with shredded cheddar, jalapeños, and green onions for a smoky, filling texture in every bowl.
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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: 520
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 cloves 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
  • 0.25 jalapeños for serving
  • 0.25 green onions for serving
  • salt to taste
  • pepper to taste

Equipment

  • 1 Dutch oven

Method
 

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

Notes

Pro tip: don’t skip draining the fat after browning the beef—this keeps the broth smoky but not greasy. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop. Freezing is yes (up to 3 months), but dairy toppings like cheddar are best added fresh when reheating. For a lower-sodium swap, use a no-salt-added ranch seasoning packet and check the beef broth label.