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    Cowboy Stew

    My Cowboy Stew is one of those dishes that just hits the spot, especially on a cool fall day. It’s packed with everything you crave in a big bowl. Perfectly seasoned ground beef, yummy bacon, smoky sausage, hearty beans, tender potatoes, sweet corn and a ton of veggies.

    The spices add just the right amount of warmth without being too much, and I love how the flavors blend together perfectly after a long simmering. It’s the ultimate, hearty comfort food, especially when served with a thick slice of warm, buttery cornbread. 

    By the way, no cowboys were harmed in the making of this stew, though we sure had some fun tricking our six year old son!

    Big pot of cowboy stew.

    As the temperatures start to cool down, I can’t help but get excited for my favorite stews and soups here at the Beiser’s. I’ve got some real favorites lined up like Hungarian Goulash, hearty Meaty Cabbage Soup, rich Birria Stew, Carne Guisada, and a classic Coq au Vin. Each one is packed with flavor and perfect for those cozy evenings when all you want is a bowl of something warm and comforting. I love bringing out these dishes this time of year, and they are heart warming every single time.

    Now, my Cowboy Stew today is not your typical stew! It’s packed with three different types of meats and is loaded with veggies, making it the ultimate dinner that your family is going to rave about. The meat comes out so tender and juicy. And the best part? You only need one pot to bring it all together. Less cleanup, more time to enjoy it! The flavors are absolutely next level, and every time I make it, everyone comes back for seconds. Trust me, once you try it, this stew will quickly become a regular in your kitchen!

    What is Cowboy Stew

    Cowboy stew, also known as chuckwagon or campfire stew, has its roots in the American West, dating back to the late 19th century. It was a popular dish among cowboys and ranch workers during long cattle drives, where meals had to be simple, filling, and easy to prepare over an open fire. The stew usually includes different types of meats, potatoes, onions, and a mix of vegetables, all cooked together in a single pot, often a Dutch oven.

    Since cowboys were on the move for weeks, they used canned ingredients and leftovers to make it convenient and practical. Cowboy stew was often served with biscuits or cornbread, making it a hearty, comforting meal that could keep them going on the trail. The recipe is simple and rustic, but that’s what makes it so special.

    Cowboy stew in a cast iron dutch oven.

    Ingredients Needed

    • Bacon: I love to start a lot of soups and stews with bacon. I promise, it’s always a winner when you use some bacon in your dish.
    • Sausage: Any smoked sausage will do here. Kielbasa is a great choice.
    • Ground Beef: I use an 85/15 mix for just the right amount of fat, which enhances the stew’s flavor.
    • Base and Aromatics: Onion and garlic.
    • Flour: Helps thicken the stew.
    • Chili Powder: I love a smoky heat it brings, which is essential for that deep, complex flavor.
    • Salt and Pepper: I adjust these to taste.
    • Kidney Beans and Pinto Beans:These add great texture and make the stew more filling.
    • Canned tomatoes and Rotel: I like to use Rotel along with canned tomatoes to add the zing of green chilies.
    • Russet Potatoes: I feel potatoes are must for any stew.
    • Frozen Mixed Vegetables and Corn: Add color and variety, making the stew a complete meal on its own.
    • Beef broth: Brings all the flavors together.

    Easy Cowboy Stew Recipe

    I start by cooking the bacon in my Dutch oven or a big pot over medium heat until it’s nice and crispy. Once it’s done, I take it out, let it drain on a paper towel-lined plate, crumble it up, and set it aside for later.

    Then, I get rid of the extra bacon grease, but I keep about 2 tablespoons in the pot. I toss in the smoked sausage and cook it until it’s browned on both sides, which usually takes about 3-4 minutes. I remove the sausage and put it on the plate with the bacon.

    Browned sausage and bacon on a plate.

    Next up, I add the ground beef to the pot. I break it up with a spatula while it cooks until it’s no longer pink. Once it’s all browned, I throw in the onion and garlic and let them cook together for another 3-4 minutes. If there’s any extra liquid from the beef, I drain that off.

    Browned beef with onions.

    I then sprinkle in the flour, stir it all up, and cook it for a minute or two, just to get rid of that raw flour taste. After that, I add the bacon and kielbasa back into the pot, along with the diced tomatoes, Rotel, beans, corn, potatoes, frozen mixed veggies, chili powder, and beef broth. I give everything a good stir to make sure it’s all mixed in well.

    All that other stuff added to the pot.

    Now, I bring the whole thing to a boil. Once it’s bubbling, I cover the pot, turn the heat down to medium-low and let it simmer for about an hour. You can cook it for just 30 minutes if you’re in a rush and just need the potatoes to be tender, but I like to let it simmer longer to really bring out the flavors. Before serving, I taste it and adjust the seasoning, adding a bit of salt and pepper if it needs it.

    And there you have it! I serve it right away with some fresh, warm cornbread on the side. It’s such a hearty meal, perfect for a cozy night in.

    Pot of cowboy stew.

    Alpana’s Tips

    • Browning is Key: Browning the meat is a step I never skip. It’s not just about cooking the meat, it’s about adding that deep, savory flavor to the stew that really makes it special.
    • Simmer Slowly: If I have the time, I let the stew simmer longer. The slow cooking really deepens the flavors.
    • Adjust Thickness: If I want it thicker, I leave the lid off for the last 15-20 minutes to let some liquid evaporate. If it’s too thick, I just add a bit more broth.
    • Spice to Your Taste: While the recipe gives a specific amount of chili powder, feel free to adjust it and other spices according to your taste. If you like it spicier, add more chili powder or some cayenne pepper or red chili flakes.

    Serving Suggestions

    When I whip up a batch of Cowboy Stew, I usually have a couple of favorite ways to serve it up. I love having it with some warm, buttery cornbread on the side.

    When I’m craving something extra comforting, rice is hard to beat for me. It’s the perfect companion to soak up all the rich flavors.

    For garnishes, I like shredded cheese, sour cream, chopped green onions, or crispy bacon bits. 


    Give my Cowboy Stew a try this fall when you’re craving a hearty, flavor packed meal. Loaded with different meats, tons of veggies, and beans, it’s a true comfort dish. It comes together quicker than most stews, thanks to ground beef, but still delivers big on flavor with smoked sausage and bacon. This dish brings a taste of the frontier that your friends and family might not have experienced before. Cook it up in your largest Dutch oven and enjoy a cozy evening with your loved ones.

    More Stew Recipes:
    Brown Stew Chicken
    Carbonnade Flamande
    Pork Stew
    Sancocho
    Meatball Stew
    Oyster Stew
    Fesenjan

    Featured image for cowboy stew recipe.

    Cowboy Stew

    Yield: 8 servings
    Prep Time: 10 minutes
    Cook Time: 1 hour 20 minutes
    Total Time: 1 hour 30 minutes

    My Cowboy Stew is the perfect fall or winter warmer, full of a variety of meats, beans and veggies. Bring a big appetite!

    Ingredients

    • 6 slices bacon
    • 1 pound smoked sausage or kielbasa sausage, sliced
    • 1.5 pounds ground beef (85/15)
    • 1 medium onion, chopped
    • 3-4 garlic cloves, chopped
    • 3 Tbsp flour
    • 1 Tbsp chili powder
    • salt to taste (we use 1 tsp)
    • pepper to taste (we use 1 tsp)
    • 15oz can kidney beans
    • 15oz can pinto beans
    • 10oz can rotel
    • 15oz can diced tomatoes
    • 2 medium russet potatoes, diced
    • 10oz frozen mixed vegetables
    • 10oz frozen corn
    • 4 cups beef broth

    Instructions

    1. Cook the bacon over medium heat in a Dutch Oven or large pot until crispy. Remove, drain it over a paper towel lined plate, crumble and set it aside.
    2. Discard excess bacon grease, leaving about 2 Tbsp bacon grease in the pot. Then add the smoked sausage and cook until both sides are brown, about 3-4 minutes. Remove and set aside on the plate with the bacon.
    3. Add the ground beef and brown it, breaking it up with a spatula as it cooks. Once the beef is no longer pink, add in onion and garlic and cook for 3-4 minutes. Drain any excess liquid from the ground beef.
    4. Add in flour, mix well, and cook for a minute or two.
    5. Add the bacon crumbles and kielbasa back to the pot, along with the diced tomatoes, rotel, beans, corn, potatoes, frozen mixed vegetables, chili powder, and beef broth. Mix everything together until well combined.
    6. Bring the mixture to a boil. Then, cover the pot, reduce the heat to medium low, and simmer for 1 hour. You can cook this stew quickly in 30 minutes, until the potatoes are tender, but we like to simmer it longer.
    7. Taste and adjust the seasonings like salt and pepper. Serve immediately with fresh, warm cornbread.

    Notes

    1. Leftovers: Cowboy Stew only gets better the next day. I always store it in an airtight container in the fridge, and it stays good for about 3-4 days. If I make a big batch, I like to freeze portions for later. I just let it cool completely, then store it in freezer-safe containers. It freezes really well and can last for couple of months. When I’m ready to eat it again, I simply thaw it in the fridge overnight and reheat it on the stove or in the microwave.

    Did you make this recipe?

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    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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