Warm up with this bold and satisfying Texas Cowboy Stew! Packed with tender ground beef, smoky sausage, beans, potatoes, and a spicy tomato broth, it’s the ultimate one-pot meal for a crowd-pleasing dinner.
Ingredients
- 1 lb ground beef
- 1 lb smoked sausage, sliced
- 1 medium onion, diced
- 3 cups diced potatoes (peeled or unpeeled)
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can Rotel tomatoes (with green chilies)
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 4 cups beef broth
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp ground cumin
- Salt and pepper, to taste
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it up as it cooks. Drain excess fat.
- Add the smoked sausage and diced onion to the pot. Cook for 5 minutes, stirring occasionally, until the onion softens and the sausage begins to brown.
- Stir in diced potatoes, canned tomatoes, Rotel tomatoes, and beans.
- Pour in the beef broth and add chili powder, paprika, cumin, salt, and pepper. Stir well to combine.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the potatoes are tender. Stir occasionally.
- Taste and adjust seasonings as needed. Serve hot with cornbread or crusty bread.
Notes
- For extra heat, add diced jalapeños or a dash of hot sauce.
- Customize with your favorite beans or add frozen corn for extra texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition Information (per serving, based on 6 servings)
- Calories: 360
- Carbohydrates: 35g
- Protein: 22g
- Fat: 13g
- Saturated Fat: 5g
- Sodium: 890mg
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