\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nMy Texas Cowboy Stew actually fills up my always<\/em>\u2013hungry<\/em> boys<\/strong>! That\u2019s because it\u2019s loaded with smoky bacon, spicy sausage, ground beef, and potatoes. They all simmer together<\/strong> in a rich broth<\/strong> for a hearty stew.<\/p>\n<\/figure>\n\nWhat Sets This Texas Stew Recipe Apart<\/h2>\n\nFlavor First!<\/strong> Rendering the bacon first builds flavor that carries through every bite.<\/li>\nDifferent Textures:<\/strong> Potatoes give the stew its thickness, while the corn and beans keep it hearty without being heavy.<\/li>\nFlexible Cooking Methods:<\/strong> Works perfectly on the stovetop, in the crockpot, or in the Instant Pot.<\/li>\nTrue Texas Flavor:<\/strong> Cumin, chili powder, and green chiles give it a kick without overpowering the stew.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nTexas Cowboy Stew Ingredients<\/h3>\n<\/figure>\n\nBring on the HEAT! <\/strong>Use a medium or hot can of diced green chiles or add a few pinches of red pepper flakes to add some heat<\/li>\nTopping Ideas:<\/strong> Top it with sour cream, avocado, shredded cheese, tortilla chips, or whatever you like!<\/li>\nSausage:<\/strong> Instead of smoked sausage, you can use kielbasa sausage.<\/li>\nBroth Options: <\/strong>You can use chicken broth<\/a>, veggie broth<\/a>, or water. But, beef broth adds the richest flavor and goes best with the meat.<\/li>\nAdd-ins:<\/strong> Add extra beans or veggies like green beans, carrots, jalape\u00f1os, bell peppers, or black beans. If it gets too thick, stir in \u00bd cup more beef broth.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow To Make Texas Cowboy Stew<\/h2>\nYou are going to love this easy cowboy stew recipe! Pro tip: if you make this a day ahead, the flavors will deepen overnight! Then you can reheat for a quick and easy dinner the next day! Serve with a side of my sweet, fluffy corn bread<\/a>!<\/p>\n\nCook Bacon: <\/strong>Dice\u00a0the bacon\u00a0into small pieces, then add it to a large pot or Dutch oven<\/a> over medium-high heat. Stir and cook until crisp, 5-7 minutes. Remove the bacon from the pot with a slotted spoon onto a plate lined with paper towels<\/a> to drain. Drain off most of the grease in the pot.<\/li>\nCook Ground Beef:<\/strong> Add\u00a0the ground beef\u00a0to the pot and cook and crumble until no pink remains, about 5-7 minutes.<\/li>\nAdd: <\/strong>Add\u00a0the chopped onion,\u00a0garlic, and sausage, and continue to cook until the onion is translucent and the sausage is browned.<\/li>\nCombine & Simmer:<\/strong> Lower to medium heat, then add\u00a0the diced tomatoes,\u00a0beans, green chilies, corn, potatoes,\u00a0broth,\u00a0cumin, chili powder, and cooked bacon to the pot. Season with\u00a0salt\u00a0and\u00a0ground black pepper\u00a0to taste. Once bubbling, reduce the heat to medium-low and cover the pot. Simmer Texas cowboy stew for 45 minutes to an hour, stirring occasionally.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/p>\n\n\nInstant Pot & Crockpot Instructions<\/h3>\n\nTexas Cowboy Stew<\/strong> Instant Pot<\/a> Instructions<\/strong>\n\nCook Meat:<\/strong> Use the Saut\u00e9 setting for steps 1\u20132: crisp bacon, then brown beef, sausage, onion, and garlic.<\/li>\nCombine:<\/strong> Add all remaining ingredients; stir to combine.<\/li>\nCover and Seal:<\/strong> Secure the lid and seal the valve.<\/li>\nCook:<\/strong> Cook on Manual (High) for 4 minutes.<\/li>\nRelease:<\/strong> Manually release the steam and test the potatoes before serving.<\/li>\n<\/ol>\n<\/li>\nTexas Cowboy Stew<\/strong> Crockpot<\/a> Instructions<\/strong>\n\nBrown Meat:<\/strong> In a skillet, crisp bacon and brown beef, sausage, onion, and garlic (steps 1\u20132).<\/li>\nAdd to Crockpot:<\/strong> Transfer to a 6\u20137 quart slow cooker.<\/li>\nCombine:<\/strong> Add the remaining ingredients and stir.<\/li>\nCook:<\/strong> Cook on LOW for 6\u20137 hours or HIGH for 3\u20134 hours.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nDice 6 slices bacon<\/span> into small pieces, then add to a large pot or Dutch oven over medium-high heat. Stir and cook until crisp, 5-7 minutes. Remove the bacon from the pot with a slotted spoon onto a plate lined with paper towels to drain. Drain off most<\/em> of the grease in the pot.<\/span><\/p>\n<\/li>\n\nAdd 1 pound lean ground beef<\/span> to the pot and cook and crumble until no pink remains, about 5-7 minutes. Add 1 cup diced onion<\/span>, 2 teaspoons minced garlic<\/span>, and 14 ounces smoked sausage<\/span>, and continue to cook until the onion is translucent and the sausage is browned. <\/span><\/p>\n<\/li>\n\nLower the heat to medium and add 1 (14.5-ounce) can diced tomatoes<\/span>, 1 (15.5-ounce) can pinto beans<\/span>, 1 (15-ounce) can black beans<\/span>, 1 (14.5-ounce) can diced tomatoes and green chiles<\/span>, 1 (15-ounce) can whole kernel corn<\/span>, 3 cups peeled and diced Yukon Gold potatoes<\/span>, 2 \u00bd-3 cups beef broth<\/span>, 2 teaspoons cumin<\/span>, 2 teaspoons chili powder<\/span>, and reserved bacon to the pot. Season with salt<\/span> and ground black pepper<\/span> to taste.<\/span><\/p>\n<\/li>\n\nOnce bubbling, reduce the heat to medium-low and cover the pot, then simmer for 45 minutes to an hour, stirring occasionally.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Instructions<\/h6>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nFreezing: <\/strong>Cool completely, then freeze in a freezer-safe container or bag for up to 3 months.<\/li>\nReheating: <\/strong>Thaw overnight in the fridge and warm on the stovetop until heated through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>426<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>1103<\/span>mg<\/span><\/span>Potassium: <\/span>1086<\/span>mg<\/span><\/span>Fiber: <\/span>8<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>228<\/span>IU<\/span><\/span>Vitamin C: <\/span>25<\/span>mg<\/span><\/span>Calcium: <\/span>91<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Hearty Stews to Try!<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
My Texas Cowboy Stew actually fills up my always<\/em>\u2013hungry<\/em> boys<\/strong>! That\u2019s because it\u2019s loaded with smoky bacon, spicy sausage, ground beef, and potatoes. They all simmer together<\/strong> in a rich broth<\/strong> for a hearty stew.<\/p>\n<\/figure>\n\nWhat Sets This Texas Stew Recipe Apart<\/h2>\n\nFlavor First!<\/strong> Rendering the bacon first builds flavor that carries through every bite.<\/li>\nDifferent Textures:<\/strong> Potatoes give the stew its thickness, while the corn and beans keep it hearty without being heavy.<\/li>\nFlexible Cooking Methods:<\/strong> Works perfectly on the stovetop, in the crockpot, or in the Instant Pot.<\/li>\nTrue Texas Flavor:<\/strong> Cumin, chili powder, and green chiles give it a kick without overpowering the stew.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nTexas Cowboy Stew Ingredients<\/h3>\n<\/figure>\n\nBring on the HEAT! <\/strong>Use a medium or hot can of diced green chiles or add a few pinches of red pepper flakes to add some heat<\/li>\nTopping Ideas:<\/strong> Top it with sour cream, avocado, shredded cheese, tortilla chips, or whatever you like!<\/li>\nSausage:<\/strong> Instead of smoked sausage, you can use kielbasa sausage.<\/li>\nBroth Options: <\/strong>You can use chicken broth<\/a>, veggie broth<\/a>, or water. But, beef broth adds the richest flavor and goes best with the meat.<\/li>\nAdd-ins:<\/strong> Add extra beans or veggies like green beans, carrots, jalape\u00f1os, bell peppers, or black beans. If it gets too thick, stir in \u00bd cup more beef broth.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow To Make Texas Cowboy Stew<\/h2>\nYou are going to love this easy cowboy stew recipe! Pro tip: if you make this a day ahead, the flavors will deepen overnight! Then you can reheat for a quick and easy dinner the next day! Serve with a side of my sweet, fluffy corn bread<\/a>!<\/p>\n\nCook Bacon: <\/strong>Dice\u00a0the bacon\u00a0into small pieces, then add it to a large pot or Dutch oven<\/a> over medium-high heat. Stir and cook until crisp, 5-7 minutes. Remove the bacon from the pot with a slotted spoon onto a plate lined with paper towels<\/a> to drain. Drain off most of the grease in the pot.<\/li>\nCook Ground Beef:<\/strong> Add\u00a0the ground beef\u00a0to the pot and cook and crumble until no pink remains, about 5-7 minutes.<\/li>\nAdd: <\/strong>Add\u00a0the chopped onion,\u00a0garlic, and sausage, and continue to cook until the onion is translucent and the sausage is browned.<\/li>\nCombine & Simmer:<\/strong> Lower to medium heat, then add\u00a0the diced tomatoes,\u00a0beans, green chilies, corn, potatoes,\u00a0broth,\u00a0cumin, chili powder, and cooked bacon to the pot. Season with\u00a0salt\u00a0and\u00a0ground black pepper\u00a0to taste. Once bubbling, reduce the heat to medium-low and cover the pot. Simmer Texas cowboy stew for 45 minutes to an hour, stirring occasionally.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/p>\n\n\nInstant Pot & Crockpot Instructions<\/h3>\n\nTexas Cowboy Stew<\/strong> Instant Pot<\/a> Instructions<\/strong>\n\nCook Meat:<\/strong> Use the Saut\u00e9 setting for steps 1\u20132: crisp bacon, then brown beef, sausage, onion, and garlic.<\/li>\nCombine:<\/strong> Add all remaining ingredients; stir to combine.<\/li>\nCover and Seal:<\/strong> Secure the lid and seal the valve.<\/li>\nCook:<\/strong> Cook on Manual (High) for 4 minutes.<\/li>\nRelease:<\/strong> Manually release the steam and test the potatoes before serving.<\/li>\n<\/ol>\n<\/li>\nTexas Cowboy Stew<\/strong> Crockpot<\/a> Instructions<\/strong>\n\nBrown Meat:<\/strong> In a skillet, crisp bacon and brown beef, sausage, onion, and garlic (steps 1\u20132).<\/li>\nAdd to Crockpot:<\/strong> Transfer to a 6\u20137 quart slow cooker.<\/li>\nCombine:<\/strong> Add the remaining ingredients and stir.<\/li>\nCook:<\/strong> Cook on LOW for 6\u20137 hours or HIGH for 3\u20134 hours.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nDice 6 slices bacon<\/span> into small pieces, then add to a large pot or Dutch oven over medium-high heat. Stir and cook until crisp, 5-7 minutes. Remove the bacon from the pot with a slotted spoon onto a plate lined with paper towels to drain. Drain off most<\/em> of the grease in the pot.<\/span><\/p>\n<\/li>\n\nAdd 1 pound lean ground beef<\/span> to the pot and cook and crumble until no pink remains, about 5-7 minutes. Add 1 cup diced onion<\/span>, 2 teaspoons minced garlic<\/span>, and 14 ounces smoked sausage<\/span>, and continue to cook until the onion is translucent and the sausage is browned. <\/span><\/p>\n<\/li>\n\nLower the heat to medium and add 1 (14.5-ounce) can diced tomatoes<\/span>, 1 (15.5-ounce) can pinto beans<\/span>, 1 (15-ounce) can black beans<\/span>, 1 (14.5-ounce) can diced tomatoes and green chiles<\/span>, 1 (15-ounce) can whole kernel corn<\/span>, 3 cups peeled and diced Yukon Gold potatoes<\/span>, 2 \u00bd-3 cups beef broth<\/span>, 2 teaspoons cumin<\/span>, 2 teaspoons chili powder<\/span>, and reserved bacon to the pot. Season with salt<\/span> and ground black pepper<\/span> to taste.<\/span><\/p>\n<\/li>\n\nOnce bubbling, reduce the heat to medium-low and cover the pot, then simmer for 45 minutes to an hour, stirring occasionally.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Instructions<\/h6>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nFreezing: <\/strong>Cool completely, then freeze in a freezer-safe container or bag for up to 3 months.<\/li>\nReheating: <\/strong>Thaw overnight in the fridge and warm on the stovetop until heated through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>426<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>1103<\/span>mg<\/span><\/span>Potassium: <\/span>1086<\/span>mg<\/span><\/span>Fiber: <\/span>8<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>228<\/span>IU<\/span><\/span>Vitamin C: <\/span>25<\/span>mg<\/span><\/span>Calcium: <\/span>91<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Hearty Stews to Try!<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
You are going to love this easy cowboy stew recipe! Pro tip: if you make this a day ahead, the flavors will deepen overnight! Then you can reheat for a quick and easy dinner the next day! Serve with a side of my sweet, fluffy corn bread<\/a>!<\/p>\n\nCook Bacon: <\/strong>Dice\u00a0the bacon\u00a0into small pieces, then add it to a large pot or Dutch oven<\/a> over medium-high heat. Stir and cook until crisp, 5-7 minutes. Remove the bacon from the pot with a slotted spoon onto a plate lined with paper towels<\/a> to drain. Drain off most of the grease in the pot.<\/li>\nCook Ground Beef:<\/strong> Add\u00a0the ground beef\u00a0to the pot and cook and crumble until no pink remains, about 5-7 minutes.<\/li>\nAdd: <\/strong>Add\u00a0the chopped onion,\u00a0garlic, and sausage, and continue to cook until the onion is translucent and the sausage is browned.<\/li>\nCombine & Simmer:<\/strong> Lower to medium heat, then add\u00a0the diced tomatoes,\u00a0beans, green chilies, corn, potatoes,\u00a0broth,\u00a0cumin, chili powder, and cooked bacon to the pot. Season with\u00a0salt\u00a0and\u00a0ground black pepper\u00a0to taste. Once bubbling, reduce the heat to medium-low and cover the pot. Simmer Texas cowboy stew for 45 minutes to an hour, stirring occasionally.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/p>\n\n\nInstant Pot & Crockpot Instructions<\/h3>\n\nTexas Cowboy Stew<\/strong> Instant Pot<\/a> Instructions<\/strong>\n\nCook Meat:<\/strong> Use the Saut\u00e9 setting for steps 1\u20132: crisp bacon, then brown beef, sausage, onion, and garlic.<\/li>\nCombine:<\/strong> Add all remaining ingredients; stir to combine.<\/li>\nCover and Seal:<\/strong> Secure the lid and seal the valve.<\/li>\nCook:<\/strong> Cook on Manual (High) for 4 minutes.<\/li>\nRelease:<\/strong> Manually release the steam and test the potatoes before serving.<\/li>\n<\/ol>\n<\/li>\nTexas Cowboy Stew<\/strong> Crockpot<\/a> Instructions<\/strong>\n\nBrown Meat:<\/strong> In a skillet, crisp bacon and brown beef, sausage, onion, and garlic (steps 1\u20132).<\/li>\nAdd to Crockpot:<\/strong> Transfer to a 6\u20137 quart slow cooker.<\/li>\nCombine:<\/strong> Add the remaining ingredients and stir.<\/li>\nCook:<\/strong> Cook on LOW for 6\u20137 hours or HIGH for 3\u20134 hours.<\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nDice 6 slices bacon<\/span> into small pieces, then add to a large pot or Dutch oven over medium-high heat. Stir and cook until crisp, 5-7 minutes. Remove the bacon from the pot with a slotted spoon onto a plate lined with paper towels to drain. Drain off most<\/em> of the grease in the pot.<\/span><\/p>\n<\/li>\n\nAdd 1 pound lean ground beef<\/span> to the pot and cook and crumble until no pink remains, about 5-7 minutes. Add 1 cup diced onion<\/span>, 2 teaspoons minced garlic<\/span>, and 14 ounces smoked sausage<\/span>, and continue to cook until the onion is translucent and the sausage is browned. <\/span><\/p>\n<\/li>\n\nLower the heat to medium and add 1 (14.5-ounce) can diced tomatoes<\/span>, 1 (15.5-ounce) can pinto beans<\/span>, 1 (15-ounce) can black beans<\/span>, 1 (14.5-ounce) can diced tomatoes and green chiles<\/span>, 1 (15-ounce) can whole kernel corn<\/span>, 3 cups peeled and diced Yukon Gold potatoes<\/span>, 2 \u00bd-3 cups beef broth<\/span>, 2 teaspoons cumin<\/span>, 2 teaspoons chili powder<\/span>, and reserved bacon to the pot. Season with salt<\/span> and ground black pepper<\/span> to taste.<\/span><\/p>\n<\/li>\n\nOnce bubbling, reduce the heat to medium-low and cover the pot, then simmer for 45 minutes to an hour, stirring occasionally.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Instructions<\/h6>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nFreezing: <\/strong>Cool completely, then freeze in a freezer-safe container or bag for up to 3 months.<\/li>\nReheating: <\/strong>Thaw overnight in the fridge and warm on the stovetop until heated through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>426<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>1103<\/span>mg<\/span><\/span>Potassium: <\/span>1086<\/span>mg<\/span><\/span>Fiber: <\/span>8<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>228<\/span>IU<\/span><\/span>Vitamin C: <\/span>25<\/span>mg<\/span><\/span>Calcium: <\/span>91<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Hearty Stews to Try!<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nDice 6 slices bacon<\/span> into small pieces, then add to a large pot or Dutch oven over medium-high heat. Stir and cook until crisp, 5-7 minutes. Remove the bacon from the pot with a slotted spoon onto a plate lined with paper towels to drain. Drain off most<\/em> of the grease in the pot.<\/span><\/p>\n<\/li>\n\nAdd 1 pound lean ground beef<\/span> to the pot and cook and crumble until no pink remains, about 5-7 minutes. Add 1 cup diced onion<\/span>, 2 teaspoons minced garlic<\/span>, and 14 ounces smoked sausage<\/span>, and continue to cook until the onion is translucent and the sausage is browned. <\/span><\/p>\n<\/li>\n\nLower the heat to medium and add 1 (14.5-ounce) can diced tomatoes<\/span>, 1 (15.5-ounce) can pinto beans<\/span>, 1 (15-ounce) can black beans<\/span>, 1 (14.5-ounce) can diced tomatoes and green chiles<\/span>, 1 (15-ounce) can whole kernel corn<\/span>, 3 cups peeled and diced Yukon Gold potatoes<\/span>, 2 \u00bd-3 cups beef broth<\/span>, 2 teaspoons cumin<\/span>, 2 teaspoons chili powder<\/span>, and reserved bacon to the pot. Season with salt<\/span> and ground black pepper<\/span> to taste.<\/span><\/p>\n<\/li>\n\nOnce bubbling, reduce the heat to medium-low and cover the pot, then simmer for 45 minutes to an hour, stirring occasionally.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Instructions<\/h6>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nFreezing: <\/strong>Cool completely, then freeze in a freezer-safe container or bag for up to 3 months.<\/li>\nReheating: <\/strong>Thaw overnight in the fridge and warm on the stovetop until heated through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>426<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>1103<\/span>mg<\/span><\/span>Potassium: <\/span>1086<\/span>mg<\/span><\/span>Fiber: <\/span>8<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>228<\/span>IU<\/span><\/span>Vitamin C: <\/span>25<\/span>mg<\/span><\/span>Calcium: <\/span>91<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Hearty Stews to Try!<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nDice 6 slices bacon<\/span> into small pieces, then add to a large pot or Dutch oven over medium-high heat. Stir and cook until crisp, 5-7 minutes. Remove the bacon from the pot with a slotted spoon onto a plate lined with paper towels to drain. Drain off most<\/em> of the grease in the pot.<\/span><\/p>\n<\/li>\n\nAdd 1 pound lean ground beef<\/span> to the pot and cook and crumble until no pink remains, about 5-7 minutes. Add 1 cup diced onion<\/span>, 2 teaspoons minced garlic<\/span>, and 14 ounces smoked sausage<\/span>, and continue to cook until the onion is translucent and the sausage is browned. <\/span><\/p>\n<\/li>\n\nLower the heat to medium and add 1 (14.5-ounce) can diced tomatoes<\/span>, 1 (15.5-ounce) can pinto beans<\/span>, 1 (15-ounce) can black beans<\/span>, 1 (14.5-ounce) can diced tomatoes and green chiles<\/span>, 1 (15-ounce) can whole kernel corn<\/span>, 3 cups peeled and diced Yukon Gold potatoes<\/span>, 2 \u00bd-3 cups beef broth<\/span>, 2 teaspoons cumin<\/span>, 2 teaspoons chili powder<\/span>, and reserved bacon to the pot. Season with salt<\/span> and ground black pepper<\/span> to taste.<\/span><\/p>\n<\/li>\n\nOnce bubbling, reduce the heat to medium-low and cover the pot, then simmer for 45 minutes to an hour, stirring occasionally.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Instructions<\/h6>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nFreezing: <\/strong>Cool completely, then freeze in a freezer-safe container or bag for up to 3 months.<\/li>\nReheating: <\/strong>Thaw overnight in the fridge and warm on the stovetop until heated through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>426<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>1103<\/span>mg<\/span><\/span>Potassium: <\/span>1086<\/span>mg<\/span><\/span>Fiber: <\/span>8<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>228<\/span>IU<\/span><\/span>Vitamin C: <\/span>25<\/span>mg<\/span><\/span>Calcium: <\/span>91<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Hearty Stews to Try!<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Dice 6 slices bacon<\/span> into small pieces, then add to a large pot or Dutch oven over medium-high heat. Stir and cook until crisp, 5-7 minutes. Remove the bacon from the pot with a slotted spoon onto a plate lined with paper towels to drain. Drain off most<\/em> of the grease in the pot.<\/span><\/p>\n<\/li>\n\nAdd 1 pound lean ground beef<\/span> to the pot and cook and crumble until no pink remains, about 5-7 minutes. Add 1 cup diced onion<\/span>, 2 teaspoons minced garlic<\/span>, and 14 ounces smoked sausage<\/span>, and continue to cook until the onion is translucent and the sausage is browned. <\/span><\/p>\n<\/li>\n\nLower the heat to medium and add 1 (14.5-ounce) can diced tomatoes<\/span>, 1 (15.5-ounce) can pinto beans<\/span>, 1 (15-ounce) can black beans<\/span>, 1 (14.5-ounce) can diced tomatoes and green chiles<\/span>, 1 (15-ounce) can whole kernel corn<\/span>, 3 cups peeled and diced Yukon Gold potatoes<\/span>, 2 \u00bd-3 cups beef broth<\/span>, 2 teaspoons cumin<\/span>, 2 teaspoons chili powder<\/span>, and reserved bacon to the pot. Season with salt<\/span> and ground black pepper<\/span> to taste.<\/span><\/p>\n<\/li>\n\nOnce bubbling, reduce the heat to medium-low and cover the pot, then simmer for 45 minutes to an hour, stirring occasionally.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Instructions<\/h6>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nFreezing: <\/strong>Cool completely, then freeze in a freezer-safe container or bag for up to 3 months.<\/li>\nReheating: <\/strong>Thaw overnight in the fridge and warm on the stovetop until heated through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>426<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>1103<\/span>mg<\/span><\/span>Potassium: <\/span>1086<\/span>mg<\/span><\/span>Fiber: <\/span>8<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>228<\/span>IU<\/span><\/span>Vitamin C: <\/span>25<\/span>mg<\/span><\/span>Calcium: <\/span>91<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Hearty Stews to Try!<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add 1 pound lean ground beef<\/span> to the pot and cook and crumble until no pink remains, about 5-7 minutes. Add 1 cup diced onion<\/span>, 2 teaspoons minced garlic<\/span>, and 14 ounces smoked sausage<\/span>, and continue to cook until the onion is translucent and the sausage is browned. <\/span><\/p>\n<\/li>\n\nLower the heat to medium and add 1 (14.5-ounce) can diced tomatoes<\/span>, 1 (15.5-ounce) can pinto beans<\/span>, 1 (15-ounce) can black beans<\/span>, 1 (14.5-ounce) can diced tomatoes and green chiles<\/span>, 1 (15-ounce) can whole kernel corn<\/span>, 3 cups peeled and diced Yukon Gold potatoes<\/span>, 2 \u00bd-3 cups beef broth<\/span>, 2 teaspoons cumin<\/span>, 2 teaspoons chili powder<\/span>, and reserved bacon to the pot. Season with salt<\/span> and ground black pepper<\/span> to taste.<\/span><\/p>\n<\/li>\n\nOnce bubbling, reduce the heat to medium-low and cover the pot, then simmer for 45 minutes to an hour, stirring occasionally.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Instructions<\/h6>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nFreezing: <\/strong>Cool completely, then freeze in a freezer-safe container or bag for up to 3 months.<\/li>\nReheating: <\/strong>Thaw overnight in the fridge and warm on the stovetop until heated through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>426<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>1103<\/span>mg<\/span><\/span>Potassium: <\/span>1086<\/span>mg<\/span><\/span>Fiber: <\/span>8<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>228<\/span>IU<\/span><\/span>Vitamin C: <\/span>25<\/span>mg<\/span><\/span>Calcium: <\/span>91<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Hearty Stews to Try!<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Lower the heat to medium and add 1 (14.5-ounce) can diced tomatoes<\/span>, 1 (15.5-ounce) can pinto beans<\/span>, 1 (15-ounce) can black beans<\/span>, 1 (14.5-ounce) can diced tomatoes and green chiles<\/span>, 1 (15-ounce) can whole kernel corn<\/span>, 3 cups peeled and diced Yukon Gold potatoes<\/span>, 2 \u00bd-3 cups beef broth<\/span>, 2 teaspoons cumin<\/span>, 2 teaspoons chili powder<\/span>, and reserved bacon to the pot. Season with salt<\/span> and ground black pepper<\/span> to taste.<\/span><\/p>\n<\/li>\n\nOnce bubbling, reduce the heat to medium-low and cover the pot, then simmer for 45 minutes to an hour, stirring occasionally.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Instructions<\/h6>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nFreezing: <\/strong>Cool completely, then freeze in a freezer-safe container or bag for up to 3 months.<\/li>\nReheating: <\/strong>Thaw overnight in the fridge and warm on the stovetop until heated through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>426<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>1103<\/span>mg<\/span><\/span>Potassium: <\/span>1086<\/span>mg<\/span><\/span>Fiber: <\/span>8<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>228<\/span>IU<\/span><\/span>Vitamin C: <\/span>25<\/span>mg<\/span><\/span>Calcium: <\/span>91<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Hearty Stews to Try!<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Once bubbling, reduce the heat to medium-low and cover the pot, then simmer for 45 minutes to an hour, stirring occasionally.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nStoring & Reheating Instructions<\/h6>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nFreezing: <\/strong>Cool completely, then freeze in a freezer-safe container or bag for up to 3 months.<\/li>\nReheating: <\/strong>Thaw overnight in the fridge and warm on the stovetop until heated through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>426<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>1103<\/span>mg<\/span><\/span>Potassium: <\/span>1086<\/span>mg<\/span><\/span>Fiber: <\/span>8<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>228<\/span>IU<\/span><\/span>Vitamin C: <\/span>25<\/span>mg<\/span><\/span>Calcium: <\/span>91<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Hearty Stews to Try!<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>426<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>38<\/span>g<\/span><\/span>Protein: <\/span>25<\/span>g<\/span><\/span>Fat: <\/span>19<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>3<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>1103<\/span>mg<\/span><\/span>Potassium: <\/span>1086<\/span>mg<\/span><\/span>Fiber: <\/span>8<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>228<\/span>IU<\/span><\/span>Vitamin C: <\/span>25<\/span>mg<\/span><\/span>Calcium: <\/span>91<\/span>mg<\/span><\/span>Iron: <\/span>5<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Hearty Stews to Try!<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Hearty Stews to Try!<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/texas-stew-1.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/texas-stew-1.jpg\")
<\/div>\n![\"Bowl](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/texas-stew--1200x1799.jpg\"\/ "\\"My")
![\"Bowl](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/texas-stew--1200x1799.jpg\" "\\"My")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/IngredientsWithLabelsTexasCowboyStew-1200x800.png\"\/ "\\"My")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/IngredientsWithLabelsTexasCowboyStew-1200x800.png\" "\\"My")
<\/figure>\n![\"Bacon](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/texascowboystew-1200x800.jpg\"\/ "\\"My")
![\"Bacon](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/texascowboystew-1200x800.jpg\" "\\"My")
<\/figure>\n![\"Ground](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/texascowboystew-1-1200x800.jpg\"\/ "\\"My")
![\"Ground](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/texascowboystew-1-1200x800.jpg\" "\\"My")
<\/figure>\n![\"Sausage,](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/TexasCowboyStew-3-1200x800.jpg\"\/ "\\"My")
![\"Sausage,](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/TexasCowboyStew-3-1200x800.jpg\" "\\"My")
<\/figure>\n![\"Veggies,](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/texascowboystew-2-1200x800.jpg\"\/ "\\"My")
![\"Veggies,](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/10\/texascowboystew-2-1200x800.jpg\" "\\"My")
<\/figure>\n<\/figure>\n