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–+ servings
A large pot filled with ground beef stew with sliced sausages.

Cowboy Stew

Print Recipe
Course Main Course, Main Dishes
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 387
Author Dorothy Bigelow

Equipment

Ingredients

  • 4 slices bacon chopped
  • 1 cup chopped white onion about ½ a large onion
  • 3 cloves garlic minced or pressed
  • 1 pound lean ground beef
  • 1 pound smoked sausage sliced into medallions
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 can (15 oz) diced tomatoes undrained (fire roasted if available)
  • 2 large Russet potatoes* peeled and diced into cubes
  • 3 cups beef broth
  • 1 can (15 oz) black beans drained
  • 1 can (15oz) red kidney beans drained
  • 1 can (15oz) corn drained (or 1 ½ cups frozen)
  • Chopped parsley (optional)

Instructions

  • In a large, heavy-bottomed pot, cook the chopped bacon over medium-high heat until it is crispy.
    A Dutch Oven filled with raw bacon pieces.
  • Once the bacon is crisp, spoon it onto a paper towel-lined plate to drain.
    Cooked and crumbled bacon on a paper towel-lined plate.
  • Discard the rendered bacon fat, but reserve 1 tablespoon for cooking the onion.
  • Add the onion to the pot and cook until softened, about 4 minutes. Add the garlic and cook for 30-60 seconds (or until fragrant).
    A large pot with onions cooking in bacon fat.
  • Immediately add the ground beef to the pot and use the bottom of a wooden spoon to break it into crumbles.
    A large soup pot with ground beef that has been cooked inside.
  • Cook the beef until it is browned and no longer pink. Drain to remove any excess grease, then return the beef and onion to the pot.
  • Add the smoked sausage slices, bacon, chili powder, cumin, smoked paprika, salt, and ground pepper. Stir everything together until well combined.
    A soup pot filled with ground beef and sliced sausages.
  • Pour in the can of diced tomatoes and use the bottom of a wooden spoon to scrape up any browned bits from the bottom of the pot.
  • Next, add the potatoes and beef broth. Stir well.
    A soup pot filled with a savory broth and cubed potatoes.
  • Bring the stew to a boil, then reduce the heat to maintain a steady simmer.
  • Let the stew simmer uncovered for 25 minutes, or until the potatoes are tender and easily pierced with a fork.
  • Add in the black beans, kidney beans, and corn, and heat the soup for another 5 minutes or until it is heated through.
    A pot filled with cowboy stew, with bread on the side.
  • Remove from the heat, and taste and adjust seasonings to your liking.
  • Ladle into bowls and serve hot (garnished with parsley, if desired).
    An overhead view of two bowls of hearty soup, containing ground beef, potatoes, and corn.

Notes

Slow cooker/Crock Pot: Cook on "low" for 5-6 hours, or on "high" for 3-4 hours. Add the beans and corn during the last hour of cooking.
Instant pot: Use the "saute" mode to cook the bacon, ground beef, and onions. Drain, then deglaze the pot with the tomatoes and beef broth. Add potatoes, smoked sausage, and seasonings. Cook on manual high pressure for 5 minutes. Do a quick pressure release, then add the beans and corn. Bring to a simmer using the "saute" setting, and cook until everything is warmed through. 
*Potatoes: I recommend using Russet potatoes, as they hold up during a longer cooking time and help thicken the stew. If you don't have them on hand, you can swap in white potatoes, red potatoes, or even Yukon Gold. Just be sure to reduce the cooking time, as other varieties of potatoes will be cooked through sooner when compared to Russets. 

Nutrition

Calories: 387kcal | Carbohydrates: 21g | Protein: 24g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 1231mg | Potassium: 815mg | Fiber: 2g | Sugar: 2g | Vitamin A: 281IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 3mg