This Texas Cowboy Stew is the kind of meal that arrives at the table with steam rising and the room immediately smelling like home. I first made it one blustery November night when I was looking to empty the pantry and feed a crowd; the combination of smoky sausage, browned beef and a blend of tomatoes and beans turned out to be a revelation. The textures — tender potatoes, soft beans and the bite of sausage — play against each other in every spoonful, while the spice blend gives the dish warmth without overpowering the ingredients. It quickly became our weekend favorite: big bowls around the kitchen island, crusty bread on the side, and the inevitable requests for the recipe.

What I love about this version is that it's forgiving. You can scale it, swap vegetables, or make it spicier for people who like heat. The dish holds well for leftovers, and each reheating brings the flavors closer together. I discovered how well frozen vegetables integrate when I didn’t have fresh on hand, and that convenient shortcut is now part of my standard approach. This stew is at once rustic and carefully balanced — smoky, savory and slightly sweet from the corn — and it’s one of those meals that brings people back for seconds.

Ingredients

• Beef smoked sausage (12 ounces): I use Hillshire Farms sliced into 1/4-inch rounds so each bite gets a crisp edge and smoky fat — look for original or slightly smoky varieties for the best flavor.
• Lean ground beef (1 pound): Choose 90/10 or 85/15 for richness without excessive grease; browning the meat builds savory depth that carries the stew.
• Yellow onion (1 1/2 cups, diced): Sweet but sturdy, yellow onion softens and sweetens during browning; dice uniformly for even cooking.
• Garlic (1 tablespoon, minced): Fresh garlic adds a fragrant lift — mince finely so it doesn’t burn during sautéing.
• Russet potatoes (3 cups, 1-inch pieces): Sturdy and starchy, russets break down slightly while staying fork-tender; peel for a smoother mouthfeel.
• Beef broth (2 cups): Use low-sodium if you plan to tweak salt at the end; it provides the savory base for simmering.
• Frozen sweet corn (1 1/2 cups) & peas & carrots mix (1 1/2 cups): Frozen keeps texture consistent and shortens prep time.
• Pinto beans (31 ounces with liquid): Canned beans add creaminess and protein — include the liquid for extra body in the stew.
• Stewed tomatoes (14.5 ounces) and Rotel (10 ounces): The stewed tomatoes add body while Rotel introduces bright tomato-and-chili notes; together they form the saucy backbone.
• Spice mix: 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper for bold yet balanced flavor.

Instructions

Brown the sausage: Place the sliced beef smoked sausage in a 7–8 quart stock pot over medium-high heat. Cook for 5–6 minutes, flipping occasionally, until edges begin to crisp and the rendered fat pools in the bottom of the pot. Crisping concentrates flavor through caramelization; transfer the slices to a paper towel–lined plate to drain excess fat and set aside. Sauté the beef and aromatics: Lower the heat slightly and add the lean ground beef, diced yellow onion and minced garlic to the hot pot. Break the beef into small pieces with a wooden spoon and cook 5–6 minutes until browned and the onions are translucent. Drain off excess fat — leaving a tablespoon or so helps carry flavor without greasiness. Combine the pot: Return the sausage to the pot with the browned beef. Add diced russet potatoes, beef broth, frozen corn, frozen peas & carrots, the pinto beans (with liquid), stewed tomatoes and Rotel. Sprinkle in chili powder, ground cumin, smoked paprika, salt and black pepper. Stir thoroughly to combine so the spices coat all ingredients evenly. Simmer until tender: Bring the stew to a gentle boil over medium-high heat. Reduce the heat to low, cover with the lid slightly cracked (to allow steam to escape) and simmer for 1 hour, or until the potatoes are fork-tender. The long, gentle simmer blends the tomato base with the meat and beans — check occasionally and stir to prevent sticking. Adjust salt and pepper to taste before serving.

Storage Tips

Cool the stew slightly before transferring to airtight containers. Store in the refrigerator for up to 4 days or freeze in portioned freezer-safe containers for up to 3 months. Glass jars or BPA-free plastic containers with tight lids work best; leave about 1 inch of headspace when freezing to allow expansion. To reheat, thaw overnight in the refrigerator and warm gently on the stovetop over low heat, adding a splash of beef broth if the mixture has thickened. Avoid microwaving large quantities from frozen to prevent uneven heating; instead reheat smaller portions.

Ingredient Substitutions

If you don’t have Hillshire Farms sausage, substitute another fully cooked smoked sausage or chorizo — for a spicier profile use a hot sausage. Swap ground turkey or lean pork for the ground beef to change the calorie and fat profile. Use red potatoes instead of russets for a firmer bite or sweet potatoes for a touch of natural sweetness (reduce simmer time slightly if using baby potatoes). If you want a thicker stew, mash a cup of beans against the pot side; to thin it, stir in up to 1 cup additional broth.

Serving Suggestions

Serve bowls of stew with warm cornbread, crusty French bread or tortilla chips for crunch. Garnish with chopped cilantro, thinly sliced green onions and a dollop of sour cream or Greek yogurt for creaminess. For a Southwestern bowl, add avocado slices and pickled jalapeños. This pot is hearty enough for casual family dinners and impressive enough to serve at potlucks — bring a ladle and a stack of napkins.

Cultural Background

The dish draws on Tex-Mex and cowboy cooking traditions where hearty, one-pot meals were crucial for feeding ranch hands on the trail. Combining preserved meats like smoked sausage with canned goods and vegetables was practical and flavorful. While not a historical cowboy stew in the strictest sense, this modern interpretation celebrates those resourceful roots — smoky meat, beans for sustenance and tomatoes for acidity — all staples in Southwestern American kitchens.

Seasonal Adaptations

In winter, double the batch and keep portions in the freezer for quick meals. In summer, lighten the pot by omitting potatoes and adding more fresh tomatoes, sweet corn and even diced bell peppers. For autumn, stir in roasted squash or pumpkin puree for depth. The spice levels can be adjusted seasonally: use more smoked paprika and a pinch of cinnamon in fall for warmth, or add jalapeños and extra Rotel in summer for brightness.

Meal Prep Tips

Make a double batch and portion into individual containers for lunches or quick dinners. The stew reheats well and develops deeper flavor after a day in the fridge. Cook the entire recipe, cool, and then freeze in single-serving containers for easy thaw-and-eat meals — great for busy weeks. Label containers with the date and reheat on the stovetop to preserve texture; add fresh herbs just before serving to brighten each portion.

There’s a particular joy in ladling out a warm bowl and watching friends and family take that first, satisfied breath. This pot brings comfort and simplicity in equal measure — make it your own and enjoy the memories it creates.