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Cowboy Stew

Cowboy stew with smoky ranch flavor, tender baby potatoes, and hearty beans—simmered until thick and satisfying with ground beef and smoked sausage. Finished with shredded cheddar and jalapeños for a zesty, savory topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Protein & base
  • 1 lb ground beef
  • 12 oz smoked sausage Sliced
  • 1 lb baby potatoes Halved
  • 1 can (15 oz) pinto beans Drained
  • 1 can (15 oz) corn Drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 onion Diced
  • 3 cloves garlic Minced
  • 4 cup beef broth
  • 1 packet (1 oz) ranch seasoning
Seasonings
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 0.5 salt and pepper To taste
For serving
  • 0.5 cup shredded cheddar
  • 0.25 cup jalapeños
  • 0.25 cup green onions

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat and discard it. Cook until no pink remains, with a visible browned, crumbly texture.
  2. Brown the smoked sausage slices briefly in the same pot, then remove them to a plate. Cook just until lightly browned, with edges turning darker.
Build the smoky ranch base
  1. Sauté the onion for 3 minutes over medium heat until softened. Stir frequently so it looks glossy and fragrant.
  2. Add the garlic and cook for 1 minute. Cook until fragrant without browning, indicated by a sharp garlic aroma.
  3. Add the chili powder and smoked paprika and cook for 1 minute. Stir until the spices darken slightly and become very aromatic.
Simmer into a thick stew
  1. Add the Rotel tomatoes, diced tomatoes, beef broth, ranch seasoning, baby potatoes, and pinto beans, then bring to a boil. The surface should bubble actively across the pot.
  2. Simmer for 15-18 minutes until the potatoes are tender. You should be able to pierce them easily with a fork.
  3. Add the corn and the browned sausage, then simmer for 5 more minutes. The corn should be hot throughout and the broth should look slightly thickened.
  4. Season with salt and pepper to taste. Stir well and adjust so the flavors pop without making the stew salty.
Serve
  1. Serve hot and top each bowl with shredded cheddar, jalapeños, and green onions. The cheddar should melt slightly from the heat and the jalapeños should add visible brightness.

Notes

Pro tip: For a thicker stew, simmer uncovered during the last 5 minutes, letting excess liquid reduce. Store in the refrigerator up to 4 days; reheat on the stove over medium until hot. Freezing is yes—freeze up to 3 months and thaw overnight before reheating. If you want it milder, use mild Rotel and reduce or skip the jalapeños.