Texas-Style Cowboy Stew Recipe (Hearty One-Pot Comfort!)

There’s something about a big bowl of stew that just hits different, you know? Maybe it’s the way everything melds together in one pot, or maybe it’s because it reminds me of those nights when I needed something warm and filling without spending hours in the kitchen. Either way, this Texas-style cowboy stew has become my go-to when I want comfort food that actually delivers.

This isn’t your grandma’s dainty soup. We’re talking ground beef, smoky sausage, beans, potatoes, corn, and a rich tomato broth that’s packed with flavor. It’s the kind of meal that sticks to your ribs and makes you feel like you’ve got your life together, even if you’re eating it straight from the pot while standing at the stove. (No judgment here—I’ve done it more times than I’d like to admit.)

The best part? It comes together in one pot, feeds a crowd, and tastes even better the next day. If you’re looking for a recipe that’s equal parts easy and impressive, you’re in the right place.

Why You’ll Love This Cowboy Stew

One-Pot Wonder
Seriously, who has time for a mountain of dishes? Everything goes into one pot, simmers together, and creates pure magic. Cleanup is basically nonexistent, which means more time for Netflix and less time scrubbing pans.

Budget-Friendly & Feeds a Crowd
This recipe uses affordable ingredients you probably already have (or can grab for cheap). And it makes a TON. Perfect for meal prep, feeding the family, or impressing your friends without breaking the bank.

Packed with Protein & Flavor
Between the ground beef and sausage, you’re getting serious protein here. Plus, the smoky, savory flavor from the sausage? Chef’s kiss. It’s hearty enough to keep you full for hours.

Quick Prep, Relaxing Simmer
You’ll have everything prepped and in the pot in about 15 minutes. Then it just simmers away while you do literally anything else. Read a book, scroll TikTok, take a nap—the stew’s got it handled.

Tastes Even Better the Next Day
Leftover stew is where it’s at. The flavors deepen overnight, and honestly, day-two cowboy stew might be better than day-one cowboy stew. IMO, that’s the ultimate sign of a great recipe.

Totally Customizable
Not a fan of kidney beans? Swap ’em out. Want it spicier? Add jalapeños. This recipe is super forgiving and adapts to whatever you’ve got in your pantry.

Ingredients You’ll Need

Here’s what you’ll need to make this bad boy. Don’t stress if you need to substitute—I’ll give you some options.

For the Stew:

• 1 lb ground beef – I use 80/20 for flavor, but leaner works too
• 12 oz smoked sausage – Kielbasa or andouille are perfect; slice into rounds
• 1 medium onion, diced – Yellow or white, whatever you’ve got
• 3 cloves garlic, minced – Fresh is best, but jarred works in a pinch
• 4 cups beef broth – Low-sodium gives you more control over salt
• 1 can (14.5 oz) diced tomatoes – Don’t drain these
• 1 can (15 oz) tomato sauce – Adds body and richness
• 3 medium potatoes, diced – Yukon Gold or russets; keep the skin on for texture
• 1 can (15 oz) kidney beans, drained and rinsed – Or pinto, black, or whatever beans you prefer
• 1 cup corn – Frozen, canned, or fresh all work
• 1 bell pepper, diced – Any color; I like red for sweetness
• 2 tsp chili powder – Adjust based on your spice preference
• 1 tsp cumin – Adds that warm, earthy flavor
• 1 tsp smoked paprika – This is KEY for that smoky depth
• 1/2 tsp black pepper
• Salt to taste – Start with 1 tsp and adjust
• 2 tbsp olive oil – For browning the meat

Optional Toppings:

• Shredded cheddar cheese
• Sour cream
• Fresh cilantro
• Sliced jalapeños
• Crushed crackers or cornbread crumbles

Key Notes:

• Sausage: Any smoked sausage works here. Kielbasa, andouille, or even chorizo if you want extra spice.
• Beans: Feel free to mix it up. Black beans, pinto beans, or even white beans are all fair game.
• Potatoes: Leave the skin on for extra texture and nutrients. Just scrub them well.
• Spice Level: This recipe is mild. Want more heat? Add diced jalapeños, cayenne, or hot sauce.

How to Make Texas-Style Cowboy Stew

Alright, let’s get cooking. This is stupidly easy, I promise.

Step 1: Brown the Ground Beef
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until it’s browned and no longer pink, about 5-7 minutes. Drain any excess grease if needed (I usually do if there’s a lot).

Step 2: Add the Sausage and Aromatics
Toss in the sliced sausage, diced onion, and minced garlic. Sauté for another 3-4 minutes until the onion softens and everything smells incredible. Your kitchen should be smelling amazing right about now.

Step 3: Add the Liquids and Tomatoes
Pour in the beef broth, diced tomatoes (with their juice), and tomato sauce. Stir everything together and bring it to a gentle boil.

Step 4: Add the Veggies and Seasonings
Add the diced potatoes, bell pepper, corn, and drained beans. Sprinkle in the chili powder, cumin, smoked paprika, black pepper, and salt. Give it a good stir to combine.

Step 5: Simmer Until Everything’s Tender
Reduce the heat to medium-low and let the stew simmer, uncovered, for about 25-30 minutes. You want the potatoes to be fork-tender and the flavors to meld together beautifully. Stir occasionally to prevent sticking.

Step 6: Taste and Adjust
Give it a taste and adjust the seasoning if needed. Want more salt? Add it. Need more heat? Toss in some hot sauce or cayenne. This is your stew—make it yours.

Step 7: Serve and Enjoy
Ladle the stew into bowls and top with your favorite fixings. I’m a sucker for shredded cheese and a dollop of sour cream, but you do you.

Pro Tips:

• Don’t skip the smoked paprika. It’s what gives this stew that authentic smoky flavor.
• Let it rest. If you have time, let the stew sit for 10 minutes before serving. The flavors get even better.
• Make it ahead. This stew reheats like a dream, so it’s perfect for meal prep.

Serving Suggestions

Wondering what to serve with this hearty stew? Here are some ideas that’ll take your meal to the next level.

Cornbread – This is non-negotiable for me. A warm slice of cornbread with butter is the perfect sidekick to cowboy stew.

Crusty Bread – Great for soaking up every last drop of that flavorful broth.

Crackers – Saltines or Ritz crackers add a nice crunch.

Side Salad – A simple green salad with a tangy vinaigrette balances out the richness.

Toppings Bar – Set out bowls of shredded cheese, sour cream, jalapeños, cilantro, and hot sauce. Let everyone customize their bowl.

Storage and Reheating Tips

One of the best things about this stew? It stores beautifully and tastes even better as leftovers.

Refrigerator Storage:
Let the stew cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to 4-5 days. Just reheat on the stovetop or in the microwave when you’re ready to eat.

Freezer Storage:
This stew is freezer-friendly! Portion it into freezer-safe containers or heavy-duty freezer bags. It’ll last for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:
Stovetop is best—just heat over medium-low, stirring occasionally, until warmed through. You might need to add a splash of broth or water if it’s thickened up. Microwave works too; just heat in 1-minute intervals, stirring in between.

Final Thoughts

If you’re looking for a meal that’s hearty, comforting, and doesn’t require you to stand over the stove all day, this Texas-style cowboy stew is it. It’s the kind of recipe that makes you feel like a legit cook, even though it’s actually pretty foolproof.

I make this at least once a month, and it never disappoints. Whether you’re feeding a crowd, meal prepping for the week, or just craving something warm and satisfying, this stew has your back.

Give it a try and let me know what you think! And hey, if you make it your own with different beans or extra spice, I’d love to hear about it. Happy cooking!