Hearty Cowboy Stew Recipe: Classic Beef and Bean Dinner

Cowboy Stew is a robust, comforting stew packed with bacon, smoked sausage, ground beef, corn, tomatoes, potatoes, and beans. Thick, filling, and full of flavor, it’s a family favorite that’s easy to prepare.

This Cowboy Stew makes a satisfying dinner after a long day. It combines hearty ingredients and simple steps to deliver a flavorful, crowd-pleasing meal.

My husband loves stews and I love soups, so this recipe is the best of both worlds. It’s a hit with adults and kids alike.

How to make Cowboy Stew:

In a Dutch oven, cook the bacon and smoked sausage until the sausage is browned and the bacon is crispy. Transfer the cooked meat to a paper-towel-lined plate. Reserve about one tablespoon of the rendered fat in the pot, discarding the rest. Add diced onion and ground beef to the pot and cook until the beef is no longer pink. Return the cooked bacon and sausage to the pot, then stir in chili powder, salt, pepper, garlic powder, and oregano. Sprinkle the flour over the meat and stir until the meat is coated and the oil is mostly absorbed. Pour in the chicken broth and simmer briefly, then add corn, diced tomatoes, kidney beans, ranch-style beans, and diced russet potatoes. Bring the mixture to a boil, then reduce heat and simmer for 20–25 minutes, or until the potatoes are fork-tender.

Ingredient Notes:

• Thick bacon, cut into 1/2-inch pieces.
• Smoked sausage, sliced (kielbasa is a good substitute).
• Lean ground beef (90/10 works well).
• One medium onion, diced.
• Chili powder for a touch of heat.
• Salt and pepper to taste.
• Garlic powder and oregano for seasoning.
• All-purpose flour to thicken the stew.
• Chicken broth (low-sodium preferred) — can be substituted with beef broth.
• One 15-oz can whole kernel corn, drained.
• One 14.5-oz can petite diced tomatoes.
• One 15.5-oz can dark red kidney beans, drained and rinsed.
• One 15-oz can ranch-style beans.
• Diced russet potatoes — about 2 cups.

Directions:

Step One: Heat a Dutch oven over medium heat. Add bacon and smoked sausage and cook until the sausage is browned and the bacon is crispy. Transfer to a paper-towel-lined plate to drain.

Step Two: Pour off all but about one tablespoon of the bacon grease from the pot.

Step Three: Add the diced onion and ground beef to the pot. Crumble and cook until the beef is no longer pink.

Step Four: Return the cooked sausage and bacon to the pot. Stir in chili powder, salt, pepper, garlic powder, and oregano.

Step Five: Sprinkle in the flour and stir until the meat is evenly coated and the oil is mostly absorbed.

Step Six: Pour in the chicken broth and let it cook for a few minutes to bring the flavors together.

Step Seven: Add the corn, diced tomatoes, kidney beans, ranch-style beans, and diced potatoes. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the potatoes are tender.

Tips for serving Cowboy Stew:

Serve the stew as is, or add toppings to customize each bowl. Popular options include shredded cheddar, sliced jalapeños, crushed tortilla chips, or a dash of hot sauce for extra heat.

How to store this stew:

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended because cooked potatoes can become soggy after thawing.

Try some other favorite stew and soup recipes:

Sweet Potato Beef Stew – a cozy, fall-ready stew that pairs beautifully with cornbread muffins.

Slow Cooker Beef Stew – an easy, comforting option full of tender beef and vegetables.

Taco Soup – a family favorite loaded with ground beef, beans, and taco flavor; simple and satisfying.

If you try this recipe, I’d love to hear how it turned out. Leave a comment to share your experience.

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