Texas Cowboy Stew Recipe

Why You’ll Love This Recipe

I love how this stew pulls together rich flavors from ground beef, bacon, and kielbasa, along with the comforting texture of potatoes and the sweetness of corn. It’s a complete meal in one pot—no need for sides. Whether I’m cooking for a big family dinner or meal prepping for the week, this stew checks all the boxes. It’s bold, savory, slightly spicy, and packed with protein and fiber.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 5 slices bacon (chopped)

• 1 large onion (small dice)

• 4 large garlic cloves (minced)

• 1 pound lean ground beef (80/20 or 90/10)

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon chili powder

• 1 1/2 teaspoons ground cumin

• 1/2 teaspoon smoked paprika

• 3–4 cups beef broth

• 1 (15-ounce) can kidney beans (rinsed and drained)

• 1 (15-ounce) can pinto beans (rinsed and drained)

• 1 (15-ounce) can sweet yellow corn (drained)

• 1 (4-ounce) can green chiles

• 1 (15-ounce) can diced tomatoes

• 3 medium potatoes (peeled and diced)

• 1 (14-ounce) package beef kielbasa (sliced)

Directions

1. I start by cooking the chopped bacon in a large Dutch oven over medium-high heat until crispy. Once cooked, I remove it with a slotted spoon and set it aside on a paper towel-lined plate.

2. I drain the excess bacon fat, leaving about 1 tablespoon in the pot to sauté the onions.

3. I cook the diced onion until softened, about 8 minutes, then stir in the garlic and cook for another minute.

4. Next, I add the ground beef, season it with 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook until browned. I drain any excess fat.

5. I sprinkle in the remaining salt, pepper, chili powder, cumin, and paprika. Then I pour in the beef broth and stir everything together.

6. I add the kidney beans, pinto beans, corn, green chiles, tomatoes, diced potatoes, sliced kielbasa, and the cooked bacon. I stir well to combine.

7. I bring the stew to a simmer, then lower the heat to keep it gently bubbling. I cover the pot and let it cook for about 20–25 minutes, until the potatoes are fork-tender and the flavors have melded.

Servings and timing

Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 8

Variations

I like switching up the protein sometimes—smoked turkey sausage or even shredded rotisserie chicken work well. For extra heat, I toss in a diced jalapeño or add more hot sauce. If I want it extra thick and hearty, I mash a few of the beans before adding them to the pot. For a Tex-Mex twist, I sometimes stir in a handful of shredded cheese at the end.

Storage/Reheating

This stew keeps beautifully. I store it in an airtight container in the fridge for up to 4 days. It also freezes well—up to 3 months in a freezer-safe container. When reheating, I warm it on the stove over medium heat or in the microwave in short bursts, stirring in between. If it thickens too much, I add a splash of broth or water to loosen it up.

FAQs

Can I make this in a slow cooker?

Yes, I can brown the meat and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 6–8 hours or on high for 3–4 hours.

Is this stew spicy?

It’s mildly spicy thanks to the green chiles and chili powder, but it’s easy to adjust. I reduce or omit the chiles if I want a milder version.

Can I use different beans?

Absolutely. I sometimes swap in black beans or white beans depending on what I have on hand.

What can I serve with this stew?

It’s filling on its own, but I like serving it with warm cornbread, crusty bread, or even a side salad for a lighter option.

How can I thicken the stew?

If I want it thicker, I mash some of the potatoes in the pot or add a slurry of cornstarch and water near the end of cooking.

Conclusion

Texas Cowboy Stew is a bold, comforting meal that I love making when I want something hearty and satisfying. With smoky meats, tender potatoes, and rich spices, it’s a stew that never fails to impress—and it only needs one pot. Whether I’m cooking for a crowd or saving leftovers for busy days, this recipe always delivers.