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Thick and hearty cowboy stew is loaded with three kinds of meat, beans, and veggies. This ground beef stew recipe will quickly become a family favorite!
why I Love this Recipe
- Hearty: This stew has three different meats, potatoes, veggies, and plenty of flavor.
- Leftovers: This beef stew makes a large batch, making it perfect for giving leftovers the next day. As a bonus, the stew tastes better the next day.
- Family Favorite: Thanks to the mild seasonings and large chunks of meats and veggies, the entire family loves this meal. It’s kid-friendly and always a crowd-pleaser.
How to Make Cowboy Stew
- Cook the chopped bacon in a large Dutch oven, removing it when it’s crispy. Add the ground beef and cook in the reserved bacon grease, breaking it up as it cooks until it’s completely browned and no longer pink. Then add in the sliced sausages and cook until seared on the sides.
- Add in the diced onion, celery, carrots, and garlic. Cook until the vegetables are softened.
- Stir in the tomato sauce, pinto beans, crushed tomatoes, diced potatoes, corn and beef broth.
- Add in all the seasonings and the bay leaves, and bring the stew to a simmer. Cover and let this cook for 20 minutes. Remove the lid and cook for 10 minutes until the stew is thickened.
- Serve the cowboy stew with jalapeño cheese rolls or a slice of buttermilk cornbread.
- Storage: Store in a sealed container in the refrigerator for 4-5 days.
- Freezer: Store in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Pour stew into a saucepan or dutch oven and cook on the stovetop over medium heat for 10 minutes or until warmed.
- 4 slices bacon
- 1 pound ground beef
- 1 13 ounce package kielbasa sasuage sliced
- ½ yellow onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 2 carrots peeled and chopped
- 4 cloves garlic minced
- 1 15 ounce can pinto beans drained and rinsed
- 1 28 ounce can crushed tomatoes
- 2 cups russet potatoes diced
- 1 cup sweet corn kernels canned or frozen (can be added in frozen)
- 1 cup beef broth
- 2½ teaspoon salt
- 1 teaspoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon garlic powder
- 2 bay leaves dried
- fresh parsley
- Heat a large dutch oven (7 qrt) over medium heat, add the chopped bacon and cook until crisp. Remove the bacon and set aside.
- Add the ground beef and cook, breaking apart the meat as it cooks. Once the meat is browned and no longer pink, add the sliced sausages.
- Continue cooking, searing the sausages on both sides.
- Add the diced onion, bell pepper, celery, and carrots cooking to soften the veggies.
- Once the veggies are softened add in the garlic and cook an additional 30 seconds.
- To the pot add the pinto beans, crushed tomatoes, diced potatoes, corn, and beef broth.
- Stir to combine.
- Add in the seasonings: salt, paprika, chili powder, cumin, coriander, and garlic powder. Stir to combine.
- Add the bay leaves, bring stew to a simmer.
- Cover and cook on low for 20 minutes. Remove the lid and continue cooking an additional 10 minutes or until stew is thickened.
- Serve warm topped with fresh herbs as desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by KJandCompany.co