Cowboy Stew Recipe

5 from 1 vote

This Texas cowboy stew is a belly-filling, no-frills meal packed with three kinds of meats, veggies, and beans to keep you full for days!

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time40

Total Time1

Course: Dinner, Main Course, Soup

Cuisine: American

Servings: bowls

Heat a large Dutch oven over medium heat. Add the bacon and fry until crisp. Remove from the pot with a slotted spoon and set aside on a paper towel-lined plate. Leave one tablespoon of bacon grease in the pan and drain off the rest.
4 slices bacon
Add the sliced sausage and cook on each side until browned. Remove from the pot and set aside with the bacon.
14 ounces kielbasa sausage
Add the ground beef, onion, bell pepper, and garlic to the pot. Cook, using a wooden spoon to break up the beef until the beef is cooked through and the onion is translucent.
1 pound 90% lean ground beef, 1 onion, 1 green bell pepper, 2 cloves garlic
Add the flour, chili powder, salt, and pepper, and stir for 1 minute or until no dry flour remains.
3 tablespoons all-purpose flour, 1½ teaspoons kosher salt, ½ teaspoon ground black pepper, 1 teaspoon chili powder
Stir in the kidney beans, black beans, petite diced tomatoes, corn, potatoes, beef broth, cooked bacon, and sausage. Bring to a boil, reduce to a simmer, cover, and cook for 20-25 minutes or until the potatoes are tender. Garnish with parsley and serve.
15 ounces canned kidney beans, 15 ounces canned black beans, 14.5 ounces petite diced tomatoes, 15 ounces canned whole-kernel corn, 3 medium Yukon Gold potatoes, 4 cups low-sodium beef broth, Chopped fresh parsley

If you're like me and love spicy food, try adding some diced jalapeños or swap the petite diced tomatoes for a can of diced tomatoes and green chiles.

Storage: Store cowboy stew in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.