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Cowboy Stew

Cowboy stew made with browned ground beef, smoked sausage, and ranch seasoning in a smoky tomato-beef broth. Simmered until baby potatoes are tender, then finished with corn and classic toppings like cheddar and jalapeños.
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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
  

ground beef
  • 1 lb ground beef
smoked sausage
  • 12 oz smoked sausage
baby potatoes
  • 1 lb baby potatoes
pinto beans
  • 1 can (15 oz) pinto beans drained
corn
  • 1 can (15 oz) corn drained
Rotel tomatoes
  • 1 can (10 oz) Rotel tomatoes
diced tomatoes
  • 1 can (14 oz) diced tomatoes
onion
  • 1 onion diced
garlic
  • 3 garlic cloves, minced
beef broth
  • 4 cup beef broth
ranch seasoning packet
  • 1 packet (1 oz) ranch seasoning
chili powder
  • 2 tsp chili powder
smoked paprika
  • 1 tsp smoked paprika
salt and pepper
  • 1 salt and pepper to taste
toppings
  • 1 shredded cheddar for serving
  • 1 jalapeños for serving
  • 1 green onions for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Brown the ground beef in a large pot, then drain the fat until no pink remains. Keep the surface sizzling with an even color.
  2. Brown the smoked sausage slices briefly and remove them from the pot. You want lightly browned edges, not fully cooked-through.
Build the smoky base
  1. Sauté the diced onion for 3 minutes, stirring until softened and fragrant. The pot should look glossy as the onions release moisture.
  2. Add the minced garlic and cook for 1 minute. Stir constantly until fragrant and lightly golden at the edges.
  3. Add the chili powder and smoked paprika, then cook for 1 minute to bloom the spices. The mixture should darken slightly and smell smoky.
Simmer into a hearty stew
  1. Add the Rotel tomatoes, diced tomatoes, beef broth, ranch seasoning, baby potatoes, and pinto beans, then bring to a boil. Bubbles should roll across the surface steadily.
  2. Simmer for 15-18 minutes, until the potatoes are tender. You should be able to pierce them easily with a fork.
  3. Add the corn and the browned sausage, then simmer for 5 more minutes. The corn should turn bright and the stew should look slightly thickened.
  4. Season with salt and pepper to taste. Adjust until the flavor pops without needing extra liquid.
Serve
  1. Serve the cowboy stew hot and top each bowl with shredded cheddar, jalapeños, and green onions. The cheddar should melt slightly from the hot broth.

Notes

For best texture, keep the potatoes at a steady simmer (not a rapid boil) so they soften without breaking apart. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze for up to 3 months. To reduce heat, serve jalapeños on the side or use mild Rotel; for a lighter option, use 90% lean beef and consider swapping part of the beef broth for low-sodium broth.