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Cowboy Stew

Cowboy stew with smoky ranch flavor, tender baby potatoes, and a hearty mix of ground beef, smoked sausage, beans, and corn simmered until thick and comforting. Finished with shredded cheddar and jalapeños for bold, zesty heat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef
Smoked sausage
  • 12 oz smoked sausage Sliced
Baby potatoes
  • 1 lb baby potatoes Halved
Beans and corn
  • 1 can (15 oz) pinto beans Drained
  • 1 can (15 oz) corn Drained
Tomatoes
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
Aromatics and broth
  • 1 onion Diced
  • 3 garlic Minced
  • 4 cup beef broth
Seasonings
  • 1 packet (1 oz) ranch seasoning
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 0.5 tsp salt To taste
  • 0.5 tsp pepper To taste
Toppings
  • 0.5 cup shredded cheddar For serving
  • 2 tbsp jalapeños For serving
  • 2 tbsp green onions For serving

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat. Brown the sausage slices briefly in the same pot, about 2-3 minutes, and remove.
Build the smoky ranch base
  1. Sauté the onion for 3 minutes over medium heat. Add the garlic and cook for 1 minute.
  2. Add the chili powder and smoked paprika, then cook for 1 minute to bloom the spices.
Simmer the stew
  1. Add the Rotel tomatoes, diced tomatoes, beef broth, ranch seasoning, potatoes, and pinto beans, then bring to a boil.
  2. Simmer for 15-18 minutes until the potatoes are tender. Add the corn and browned sausage.
  3. Simmer for 5 more minutes, then season with salt and pepper to taste.
Serve
  1. Ladle the cowboy stew into bowls and top with shredded cheddar, jalapeños, and green onions.

Notes

For a thicker stew, simmer uncovered for 3-5 extra minutes after adding the corn and sausage. Store leftovers in the refrigerator up to 4 days and reheat gently on the stovetop. Freezing is yes—freeze in portions for up to 3 months and thaw overnight in the fridge before reheating. For a lower-fat option, use lean ground beef and turkey smoked sausage while keeping the ranch seasoning and spices the same.