Cowboy Stew
Mosey on up to the kitchen table and dig into this hearty Cowboy Stew! With ground beef, kielbasa, beans, tender potatoes, and veggies simmered in a seasoned tomato base, it’s got chili vibes but packs in even more satisfaction. Yee haw!
A hearty dinner your whole family will love!
Cowboy stew has a fun name, but this is a recipe with some SERIOUS satisfaction.
What makes it so darn good? Let’s dig in!
- Hearty and Packed With Protein. With 28 grams per serving (and leftovers so you can have a protein-packed lunch tomorrow!), this is a recipe that fills you up without weighing you down.
- Easy Enough for Weeknights. Cowboy stew comes together in under an hour and every part of the process is simple—similar to Healthy Turkey Chili, Vegetarian Chili, and other chili recipes. It’s also a complete meal in a single pot, which means fewer dishes to clean!
- Kid-Friendly Dinner. I mean, the name alone pretty much guarantees this recipe will be a hit with the kiddos—and although cowboy stew is spiced, it’s not spicy, so it has a mild flavor perfect for picky eaters. (Check out this Cowboy Chicken recipe too.)
5 Star Review
“This stew was absolutely amazing! I loved how it all came together with simple ingredients but still tasted like I had spent hours cooking. The sausage gives it a nice kick, and the potatoes soak up all that wonderful flavor.”
— Belinda —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Kielbasa. Kielbasa is a smoked Polish sausage. You could use another type of sausage you like, although kielbasa is the go-to for cowboy stew. Swap turkey sausage for a lighter version.
- Ground Beef. I use lean ground beef (90/10) in this recipe.
- Vegetables. Yellow onion, carrots, red bell pepper, and garlic cloves form the base of flavor.
- Seasonings. Chili powder, ground cumin, and kosher salt give cowboy stew a taste reminiscent of chili.
- Low-Sodium Beef Broth. I prefer low-sodium broth because it gives me more control over the finished flavor. If you only have regular, that’s fine but scale back on the salt.
- Crushed Tomatoes. Crushed tomatoes give the base more texture than tomato sauce, but they’re more broken down than diced tomatoes. In other words: a happy medium!
- Butter Potatoes. Potatoes are one of the key differences between chili and cowboy stew. They add extra heartiness to this dish!
- Beans. You can use kidney or pinto beans.
- Frozen Mixed Peas and Corn. Keeping the stew quick and easy! If you’re not a fan of one of the two, you can just use all peas or all corn.
- Cilantro. For garnish; it adds a pop of color and punches up the flavor.
How to Make Cowboy Stew
Cook the Kielbasa. Get it browned and crispy on both sides.
Brown the Beef. Add the remaining oil and brown the ground beef.
Sauté the Veggies. Cook the onions, carrots and bell pepper until softened, then stir in the garlic and seasonings.
Deglaze. Add a cup of broth and scrape up the browned bits from the bottom of the pan. Then add the remaining broth and tomatoes.
Simmer. Cook for 12 to 15 minutes over low heat.
Finish. Stir in the frozen peas and corn. Ladle the cowboy stew into bowls and serve with cilantro for garnish. ENJOY!
Recipe Variations
- Make It Spicy. For more heat in your cowboy stew, add hot sauce, cayenne, or jalapeño pepper.
- Add Bacon. Some versions of cowboy stew are made with bacon. Sound intriguing? Cook the bacon after the kielbasa, transfer it to a plate, and break it into pieces once it cools. You can cook the ground beef in the fat from the bacon. Stir the bacon into the stew with the kielbasa and beef.
- Try Some Different Garnishes. Stir in sour cream or Greek yogurt to make it creamy, sprinkle shredded cheddar or crumbly cotija over the top, or add crushed Fritos for a crunchy topper.
What to Serve with Cowboy Stew
- Salad. Cowboy stew is a complete meal in a bowl, but you can stretch it a little further by pairing it with kid-friendly Fruit Salad on the side.
- Bread. Serve your stew with Homemade Dinner Rolls for soaking up the broth.
- Cornbread. If you want to stick with the Southwestern theme, serve your cowboy stew with a side of Jalapeno Cornbread or Mexican Cornbread.
- Rice. For an even heartier meal, serve the stew over white rice or brown rice.
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Cowboy Stew
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Ingredients
- 2 tablespoons extra-virgin olive oil divided, plus additional as needed
- 13 ounces kielbasa cut into ¼-inch-thick coins
- 1 pound lean ground beef 90/10
- ½ medium yellow onion diced, about 1 cup
- 2 medium carrots diced into ¼-inch pieces, about 1 cup
- 1 red bell pepper diced, about 1 cup
- 3 garlic cloves minced, about 1 tablespoon
- 1 ½ teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 4 cups low-sodium beef broth divided
- 1 (28-ounce) can crushed tomatoes
- 2 cups diced butter potatoes about 7 small potatoes
- 1 (15-ounce) can kidney or pinto beans
- 1 (13-ounce) bag frozen mixed peas and corn
- Chopped fresh cilantro for garnish
Instructions
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Heat 1 tablespoon of the oil in a large stock pot or Dutch oven over medium heat. Add the kielbasa and cook, undisturbed, until browned and crisp, about 2 minutes per side. Transfer to a plate.
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Heat the remaining 1 tablespoon oil in the same pot over medium heat. Add the beef in a single piece and sear, undisturbed, until browned, about 3 minutes. Flip and sear the other side until browned, about 2 to 3 minutes. Break the block into 4 pieces and continue to cook for another minute or so, then break into small crumbles. Transfer the meat to a plate–don’t worry if it’s not cooked through.
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If the pot is dry, add another drizzle of olive oil. Add the onions, carrots, and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, chili powder, cumin, and salt, and cook for 1 minute, until fragrant.
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Add about 1 cup of the broth and scrape up any browned bits on the bottom of the pot. Add the remaining broth and tomatoes, along with the beef and any juices that have collected, the kielbasa, potatoes, and beans.
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Bring to a simmer, reduce the heat to low to maintain a simmer, and cook for 12 to 15 minutes, until the potatoes are tender.
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Add the frozen peas and corn and cook until bright green, 1 to 2 minutes. Serve hot, garnished with cilantro.
Notes
- TO STORE: Transfer cowboy stew to an airtight container and store in the refrigerator for up to 3 days.
- TO REHEAT: Reheat the stew on the stovetop over medium heat, stirring occasionally, until warmed through. You can also reheat in the microwave.
- TO FREEZE: Transfer the stew to a freezer-safe container or freezer bag. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating. (Note that potatoes don’t freeze very well, so they will be a bit mealy afterwards. Since they’re not the main ingredient here, it’s not that noticeable.)
