Cowboy Stew Is Part Chili, Part Stew, and All Delicious

If you can’t decide whether you want to make chili or beef stew, you’re in the right place. Cowboy stew is a hearty mix of both, featuring smoky sausage, rich ground beef, and sweet and tangy beans alongside tons of veggies, all in a tomato-y broth. It’s substantial and satisfying and will keep you going after a long day out on the range (or at your desk).

This stew is definitely a “more is more” affair. The recipe starts by browning smoked kielbasa sausage, then softens up a mix of peppers and onions in the flavorful rendered fat. After browning some ground beef, a good dose of chili powder and garlic bring in subtle heat and warmth.

A can of RO-TEL tomatoes lends more zesty flavor, and a can of baked beans (such as Bush’s) brings in sweetness and tang. A chopped potato adds even more heartiness, and a handful of frozen corn stirred in at the end offers pops of sweet freshness. Top it all off with some shredded cheese and sliced scallions, and you’ll have a bowl fit to feed a hungry cowboy.

Tips for Making Cowboy Stew

• If you don’t want the sweet element from the baked beans in your stew, you can omit them or swap in kidney or pinto beans instead.
• For even more smokiness, you can start the recipe by cooking a few slices of bacon in the pot and reserve the crispy bacon for garnish.
• If you can’t find RO-TEL tomatoes, use a can of crushed, diced, or fire-roasted tomatoes instead.
• There’s no need to thaw the frozen corn before adding it to the stew. It heats through in the hot stew immediately and stays more poppy and crisp than if thawed or cooked for longer.
• Beyond the shredded cheese and scallions, you can top your cowboy stew with your favorite chili toppings! Try sour cream, crushed tortilla chips, and/or chopped cilantro.

Making Cowboy Stew in a Slow Cooker

If you’d rather have your cowboy stew simmer away in the slow cooker rather than the stovetop, here’s how to adjust the recipe:

• Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 5 minutes. Add the ground beef and continue to cook, stirring to break up the beef into smaller pieces, until browned, 4 to 5 minutes.
• Transfer the browned meat to a 6-quart slow cooker. Stir in the remaining ingredients. Cover and cook until the potatoes are tender, about 8 hours on low or 5 to 6 hours on high.

Round Out Your Cowboy Meal

• Jalapeño Honey Cornbread
• Classic Coleslaw
• Texas Caviar
• Cowboy Blondies
  

Brown the sausage:

Heat the oil in a large Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 5 minutes. Transfer with a slotted spoon to a medium heatproof bowl and set aside.

Soften the vegetables:

Add the poblano peppers, onion, and 1/2 teaspoon of the salt to the fat remaining in the Dutch oven. Cook over medium heat, stirring often, until starting to soften, about 4 minutes.

Brown the ground beef:

Push the onions and peppers to the edges of the pot, then add the ground beef to the empty space. Cook, undisturbed, for 3 minutes. Break up the beef with a wooden spoon and continue to cook, stirring often, until almost cooked through, about 2 minutes.

Add the seasonings:

Add the chili powder, garlic, and remaining 1/2 teaspoon salt to the beef and vegetable mixture and cook, stirring constantly, until fragrant, about 1 minute.

Add the diced tomatoes, beef broth, and beans and bring to a boil over high heat. Once boiling, add the potatoes and the reserved sausage.

Simmer:

Reduce the heat to medium-low and simmer, stirring occasionally, until the potatoes are tender and stew has started to thicken slightly, about 30 minutes.

Finish and serve:

Remove the stew from the heat and stir in the corn. Serve, topping with the cheddar and/or scallions, if using.

Leftover stew can be stored in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 weeks.

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