Looking for a one-pot meal that can feed a crowd? Look no further than this delightful Cowboy Stew Recipe!
I came up with this cowboy stew recipe during a trip up to the Dolomites a few days ago when I needed something that could feed a crowd without breaking the bank or my sanity. What started as a desperate attempt to use up random ingredients that were leftover from the weekend has become my new go-to recipe for breezy autumn nights and feeding a crowd of hungry kids who seem to have bottomless stomachs.
The deliciousness starts with the bacon sizzling and filling the kitchen with that irresistible smoky aroma, followed by the sausage browning to perfection. The combination of hearty proteins, tender potatoes, and sweet corn creates layers of flavor that remind me why one-pot meals are pure genius—and perfect when you want to do as little cooking as possible.
What I love most about this recipe is how forgiving it is. Running low on protein? Throw in some leftover ham or try spicy chorizo for a kick. Want it heartier? Add extra potatoes or carrots. After an hour of gentle simmering, you’re rewarded with pure comfort in a bowl that tastes even better the next day.
What can I use besides kielbasa sausage?
You can easily substitute the kielbasa with other smoked or flavorful sausages, such as andouille, chorizo, or Italian sausage, using the same 24-ounce amount and slicing them into similar half-inch rounds. Smoked turkey sausage or chicken sausage works well as leaner alternatives, while bratwurst or Polish sausage will provide a similar hearty texture and flavor profile. For a spicier kick, try using hot Italian sausage or spicy chorizo, adjusting the other seasonings accordingly. If you prefer to skip sausage entirely, you can increase the ground beef to 32 ounces or substitute it with diced ham, smoked turkey, or even chunks of leftover brisket for that authentic Tex-Mex flavor.
How do I store leftovers?
If you have any leftover cowboy stew, you can store it in an airtight container in the refrigerator for up to 3 days. You can also store it in the freezer for up to 2 months. To defrost, I recommend transferring it from the freezer to the refrigerator and allowing it to thaw completely overnight. Once thawed, you can reheat it on the stovetop over medium heat, stirring occasionally and adding a splash of beef broth or water if the stew seems too thick. Alternatively, reheat individual portions in the microwave in 2-minute intervals, stirring between each interval until heated through.
Serving suggestions
I love serving this cowboy stew alongside a crusty baguette, some sour cream or Greek yogurt, freshly chopped cilantro, and sliced lime wedges to give it a bit of brightness. If you want to make it a full meal, I recommend pairing it with this lovely Spring Salad, some Garlic-Roasted Potatoes, and maybe even a side of this Sautéed Squash And Zucchini to get a bit more greens on the table.
Cowboy Stew Recipe
Ingredients
- 5 slices bacon chopped
- 24 ounces kielbasa sausage sliced into 1/2-inch rounds
- 24 ounces ground beef 80/20
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 3 1/2 tablespoons all-purpose flour
- 1 teaspoon salt plus more, to taste
- 1/2 teaspoon black pepper
- 3/4 teaspoon cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 can diced tomatoes (14 1/2 ounces) with liquid
- 2 cans baked beans (16 ounces each) with liquid
- 1 can chopped green chiles (7 ounces) with liquid
- 1 cup sweet corn kernels, fresh or frozen
- 2 medium russet potatoes peeled and cut into 1/2-inch cubes
- 1 1/2 cups low-sodium beef broth
- 3 tablespoons fresh parsley chopped, plus more for garnish
Instructions
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Place bacon in a large pot over medium heat and cook until crisp. Use a slotted spoon to remove the bacon and set it aside on paper towels.
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In the same pot with a little bacon fat left, add the sliced kielbasa sausage. Brown on both sides for about 3-4 minutes, then remove and set aside with the bacon.
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Add the ground beef, diced onion, and minced garlic to the pot. Cook over medium heat until the beef is no longer pink, breaking it up as it cooks.
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Sprinkle in the all-purpose flour, salt, black pepper, cumin, chili powder, and smoked paprika. Stir the mixture and cook for about 1 minute to develop flavor.
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Return the bacon and sausage to the pot. Add the diced tomatoes, baked beans, chopped green chiles, sweet corn, and cubed potatoes. Pour in the beef broth and stir to combine.
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Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, stirring occasionally, until the potatoes are tender and the flavors meld.
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Remove the pot from the heat and stir in the chopped parsley. Let the stew sit for a few minutes before serving.
Nutrition
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