People have been making big potfuls of this meaty Texas Cowboy Stew for decades. It’s so hearty and satisfying, filled with sausage, ground beef and potatoes, that it’s hard to resist! Serve it with a salad, and that’s it, dinner is done!
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
History
Texas Cowboy Stew, also known as “Son-of-a-Gun Stew,” gained popularity in the early 1900s, building off the hearty meals prepared by cowboys during cattle drives in the late 1800s. Cowboys needed meals that could be easily made over an open fire while traveling long distances. The stew typically included beef, beans, and vegetables—ingredients that were both easy to store and durable on the trail. Over time, the recipe evolved and became a popular dish in cowboy culture, eventually becoming a comfort food that is still enjoyed today.
Ingredients
- Ground beef – Use 80/20 ground beef for the best flavor.
- Smoked sausage or kielbasa sausage – Use your favorite smoked sausage.
- Yellow onion – I cook with yellow (aka brown) onions.
- Garlic cloves – Please use fresh garlic; jarlic doesn’t have the same flavor.
- Chili powder – Fresh chili powder is going to give you the best flavor.
- Salt – I cook with kosher salt. If you use table salt, use a bit less. Always taste to adjust seasonings.
- Ground cumin
- Black pepper
- Beef broth – Use low or no sodium added beef broth.
- Yellow potatoes – Cut into ½-inch pieces. Don’t cut them too small or they’ll fall apart.
- Kidney beans – 1 can; drained and rinsed.
- Fire-roasted tomatoes – You’ll need 1 big can of diced tomatoes with the juice.
- Corn niblets – I like using frozen corn niblets for the best texture, but drained canned corn is fine, too.
- Rotel tomatoes – 1 can is all you need. Use regular or mild, but if you like it spicy use the spicy kind.
- Chipotle powder
- Cheddar cheese – Shredded, optional garnish.
- Green onions – Sliced, optional garnish.
How To Make Texas Cowboy Stew
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by heating a large Dutch oven or heavy soup pot over medium-high heat. Add the ground beef and cook, breaking it into smaller pieces, until it is nicely browned, about 4 to 6 minutes. Take a moment to smell that rich, meaty aroma, it is heaven in the kitchen.
Next, toss in the smoked sausage, chopped onion, minced garlic, chili powder, salt, cumin, and black pepper. Stir everything together and cook for about 6 minutes, until the sausage is browned and the onions are soft and fragrant. A wooden spoon works perfectly for stirring without scratching your pot.
Add the beef broth, diced potatoes, kidney beans, fire-roasted tomatoes, frozen corn, Rotel tomatoes, and a pinch of chipotle powder. Give it a good stir to combine everything evenly.
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer uncovered for 45 to 50 minutes. Stir occasionally to keep everything cozy and prevent sticking. You will know it is ready when the potatoes are tender and the flavors have melded into a rich, cowboy-style stew.
Ladle the stew into bowls and top with shredded cheddar cheese and chopped green onions if you like a little extra color and flavor. Serve it hot and enjoy a hearty, comforting meal.
Chef Jenn’s Tips
- Yellow potatoes are ideal for their creamy texture, but russets are a good alternative.
- Chipotle powder adds smoky heat—don’t leave it out. If you like it spicy, add a bit more when seasoning.
- For extra spice, choose hot Rotel tomatoes or add your favorite hot sauce.
- This stew is great for meal prep. It makes a large batch, and you can store leftovers for easy meals during the week.
Make It A Meal
Texas Cowboy Stew is low on the veggies. It’s got corn and potatoes and some onion, but that’s it. For a complete meal, I’ll often serve this with a green leafy salad. Sometimes, just a slice of crusty bread to soak up all the juices is all I need.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, divide the stew into freezer-safe containers and freeze for up to 3 months. When ready to use, thaw it overnight in the refrigerator and reheat on the stovetop, adding a splash of beef stock if needed to adjust the consistency. The potatoes will lose some of their texture if you freeze and thaw it.
Texas Cowboy Stew
Ingredients
- 1 pound ground beef 80/20 ground beef is fine
- 1 pound smoked sausage or kielbasa sausage sliced into ½-inch rounds
- 1 medium yellow onion chopped, about 1½ cups
- 3 cloves garlic finely chopped, about 1 tablespoon
- 2 tablespoons chili powder
- 1 ¾ teaspoons kosher salt
- 1 tablespoon ground cumin
- ½ teaspoon black pepper
- 4 cups beef stock use low or no sodium added broth
- 4 medium Yukon Gold potatoes cut into ½-inch pieces, about 3 cups
- 15.5 ounces canned kidney beans 2 cans, drained and rinsed
- 28 ounces fire-roasted tomatoes diced
- 1 cup corn niblets frozen
- 14.5 ounces canned Rotel tomatoes
- ½ teaspoon chipotle powder
- cheddar cheese shredded, optional garnish
- green onions sliced, optional garnish
Instructions
- Heat a large Dutch oven or heavy soup pot over medium-high heat. Cook the ground beef, stirring occasionally and breaking it into smaller pieces, until browned, about 4–6 minutes.
- Add the smoked sausage, onion, garlic, chili powder, salt, cumin, and black pepper. Stir and cook until the sausage is browned and the onion softens, about 6 minutes.
- Stir in the beef stock, potatoes, kidney beans, fire-roasted tomatoes, frozen corn, Rotel tomatoes, and chipotle powder.
- Bring the mixture to a boil over medium-high heat, then lower the heat to medium-low. Simmer uncovered for 45–50 minutes, stirring occasionally, until the potatoes are fork-tender and the flavors blend together.
- Ladle the stew into bowls and top with shredded cheddar and green onions, if desired. Serve hot.
Notes
Chef Jenn’s Tips
- Yukon Gold (yellow) potatoes are ideal for their creamy texture, but russets are a good alternative.
- Chipotle powder adds smoky heat—don’t leave it out.
- For extra spice, choose hot Rotel tomatoes or add your favorite hot sauce.
- This stew is great for meal prep. Make a large batch and store leftovers for easy meals during the week.