Easy One-Pot Cowboy Stew

This Texas cowboy stew packs ground beef, kielbasa, beans, and vegetables into one hearty pot that feeds a crowd without fuss. The combination of two meats creates satisfying richness while the tomato-based broth infused with Southwestern spices brings everything together with warmth and depth. Every bowlful delivers protein, vegetables, and potatoes in a complete meal that requires nothing else on the side except maybe some crusty bread for soaking up the flavorful broth.

I make this whenever I need to feed a group without spending all day cooking. The combination of ground beef and kielbasa creates layers of flavor that make it taste like you put in way more effort than you actually did. My family loves how hearty it is - everyone gets full from one bowl, and there's always enough for leftovers the next day.

Key Ingredients for Hearty Flavor

• Lean ground beef: Choose 90-93% lean; ground turkey or chicken work for lighter versions
• Kielbasa sausage: Use mild or spicy depending on preference; adds smoky depth
• Yellow onion and fresh garlic: Chop finely for flavor without big chunks in every bite
• Canned diced tomatoes: Convenient and reliable; fresh works too if available
• Pinto beans: Provide protein and texture; black or red beans substitute well
• Yukon gold potatoes: Peeled and diced; hold their shape during long simmering
• Diced tomatoes with green chilies: Rotel brand adds mild heat and Southwestern flavor
• Frozen mixed vegetables: Peas and carrots add color and nutrition conveniently
• Whole kernel corn: Sweet corn balances the savory and spicy elements
• Southwestern spice blend: Cumin, oregano, paprika, chili powder, red pepper flakes create authentic flavor

Complete Step-by-Step Instructions

Brown the meat base:

Heat a large pot or Dutch oven over medium-high heat. Add 2 pounds lean ground beef, 1 diced onion, and 3 minced garlic cloves. Cook for 8-10 minutes, breaking up the meat with a wooden spoon as it cooks, until the beef is completely browned with no pink remaining. Drain excess fat if needed.

Add kielbasa and liquids:

Slice 1 pound kielbasa into rounds about 1/4 inch thick and add to the pot with the browned beef. Pour in 4 cups water and stir everything together. The kielbasa will infuse the broth with smoky flavor as it simmers.

Add potatoes and tomatoes:

Peel and dice 3-4 medium Yukon gold potatoes into 1/2-inch cubes. Add them to the pot along with one 14.5-ounce can drained diced tomatoes. The potatoes need the full cooking time to become tender, so they go in early.

Layer in beans and corn:

Add one 15-ounce can pinto beans (undrained), one 10-ounce can diced tomatoes with green chilies (undrained), and one 15-ounce can whole kernel corn (undrained). Don't drain these - the liquid adds flavor and body to the broth.

Add vegetables and spices:

Stir in 2 cups frozen mixed vegetables (peas and carrots work great). Add 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon paprika, 1 tablespoon chili powder, and 1/2 teaspoon red pepper flakes. Stir everything together thoroughly to distribute the spices evenly.

Simmer until tender:

Bring the stew to a boil, then reduce heat to medium-low. Cover and simmer for 60 minutes, stirring occasionally to prevent sticking. The potatoes should be fork-tender and all the flavors should have melded together beautifully.

Season and serve:

Taste and adjust seasoning with salt and black pepper as needed. Ladle into bowls and serve hot. Top with shredded cheddar cheese, sliced avocado, or sour cream if desired.

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The beauty of this stew is how all those different components come together into something cohesive. The kielbasa adds smokiness that you don't get from ground beef alone, while the beans and potatoes make it substantial enough that nobody leaves the table hungry. I love how the frozen vegetables add color without requiring any chopping.

Understanding the Two-Meat Combination

Using both ground beef and kielbasa creates complexity that single-meat stews lack. The ground beef provides familiar heartiness while the kielbasa contributes smoky, garlicky notes. This combination is what makes the stew taste like something special rather than just hamburger soup.

Achieving Proper Broth Consistency

The stew should be thick and hearty, not watery. The undrained beans, corn, and vegetables contribute liquid that combines with the water and tomatoes to create a substantial broth. If yours seems too thin after simmering, cook uncovered for the last 15 minutes to reduce. If too thick, add water as needed.

Balancing Southwestern Spice Levels

The spice combination provides warmth without overwhelming heat. The diced tomatoes with green chilies add mild heat while the chili powder and cumin provide depth. Red pepper flakes are optional and can be adjusted or omitted based on your family's tolerance.

Slow Cooker Adaptation

For slow cooker preparation, brown the beef, onion, and garlic first in a skillet, then transfer everything to the slow cooker. Add remaining ingredients and cook on low for 4 hours or high for 2 hours. The potatoes need sufficient time to become tender regardless of cooking method.

Storage and Reheating Guidelines

This stew keeps refrigerated for 4-5 days in airtight containers and actually tastes better the next day as flavors continue developing. Reheat on the stovetop over medium-low heat, adding a splash of water if needed. The stew also freezes well for up to 3 months - portion into individual containers for easy future meals.

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This recipe represents practical home cooking at its best - feeding many people well without requiring advanced skills or expensive ingredients. The fact that everything cooks in one pot makes it manageable even on busy days when you need to get dinner on the table without creating a mountain of dishes.

Frequently Asked Questions

→ Can I make this stew ahead of time?

Yes, this stew actually tastes better the next day. Make it ahead, let it cool, then store it in the fridge for up to 3 days. Just reheat on the stove or in the microwave when ready to eat.

→ What can I substitute for kielbasa?

You can use any smoked sausage you like - andouille, chorizo, or regular smoked sausage all work great. Even hot dogs or bratwurst would work in a pinch.

→ Can I make this in a slow cooker?

Absolutely. Brown the beef and sausage first, then add everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The flavors get even better with slow cooking.

→ How do I store leftover cowboy stew?

Let the stew cool completely, then transfer to airtight containers. It keeps in the fridge for 3-4 days or you can freeze it for up to 3 months. Thaw overnight in the fridge before reheating.

→ Can I add more vegetables to this stew?

Sure thing. Bell peppers, carrots, celery, or green beans would all be tasty additions. Just chop them up and toss them in with the other vegetables.

→ Is this stew spicy?

It has a mild kick from the chili powder and red pepper flakes, but nothing too intense. If you want it spicier, add more red pepper flakes or use hot diced tomatoes with green chiles.