Cowboy Stew

My cowboy stew recipe is one part beef stew, one part chili, five parts DELICIOUS! Three types of meat and wholesome veggies will have everyone in your family begging for more of this stew recipe!

Love hearty stew recipes? You’ll flip for this! With the tender meat of an Instant Pot beef stew and the veggies and beans of a Brunswick stew, cowboy stew takes the best parts of your favorite recipes and simmers them to perfection.

The only thing it doesn’t have is a nod to chicken stew…but hey, let’s throw in some shredded poultry! Why not? Cowboy stew welcomes every ingredient!

Bring your appetite and let’s get cooking!

What I Love About This Recipe

This ain’t your mama’s stew recipe! Loaded with three types of meat and tons of veggies, this stew is the lip-smacking dinner your family’s been waiting for.

• Tender, juicy meat
• One-pot wonder
• Easy cleanup!
• Crowd-pleasing flavor

How To Make Cowboy Stew Recipe

1. Cook bacon until brown and crispy in a large pot. Using a slotted spoon, transfer bacon to a plate lined with a paper towel to drain.
2. Add the sausage to pot drippings and brown on both sides, adjusting heat as needed so fond (brown bits on the bottom of the pot) does not burn. Remove to the plate with bacon; set aside.
3. Add beef, onion, and garlic to the pot and brown until the beef is no longer pink. Sprinkle flour, salt, pepper, and chili powder over beef. Stir and cook for 1 minute.
4. Add diced tomatoes, baked beans, green chilies, sweet corn, potatoes, bacon, sausage, and water. Bring to a boil then immediately reduce heat and simmer, covered, for 1 hour, stirring occasionally.

***See Full Instructions Below.

Cowboy Stew Recipe Notes

My cowboy stew recipe is an amazingly wholesome and easy to prepare a meal that you’ll feel great about feeding your family! Cooking everything in one pot helps contain the mess and build incredible layers of flavor.

• Kielbasa – This recipe uses three types of meat for a fully dimensional flavor sensation! If you’re thinking about skipping one, don’t — I promise, it’s worth it. For instance, the kielbasa brings a delicious smokiness that the bacon and beef don’t have. You just can’t have cowboy stew without all these treats!
• Tomatoes – I use canned tomatoes for this recipe to save on time in the prep stage as well as the cooking stage. And using petite diced tomatoes helps them break down even faster! If you can’t find petite, using crushed is a good alternative.
• Beans – I love the flavor and sweetness that comes with using canned baked beans in this stew! My favorite is good ol’ Bush’s Original, but you can use any brand at your store.
• Corn – Playing up the sweetness, even more, I use sweet corn in this recipe too. Sweet corn is NOT just corn canned with sugar — it’s a specific type of corn. So make sure you’re reading labels and not just getting plain corn with added sugar. Yuck!

Crockpot Instructions

• Cook bacon until brown and crispy in a large pot. Using a slotted spoon, transfer bacon to a plate lined with a paper towel to drain.
• Add the sausage to pot drippings and brown on both sides, adjusting heat as needed so fond (brown bits on the bottom of the pot) does not burn. Remove to the plate with bacon; set aside.
• Add beef, onion, and garlic to the pot and brown until the beef is no longer pink. Sprinkle flour, salt, pepper, and chili powder over beef. Stir and cook for 1 minute.
• Add all meats to a large crockpot.
• Add diced tomatoes, baked beans, green chilies, sweet corn, potatoes, and water to crockpot.
• Cover and cook on high for 4 hours or on low for 6-8 hours.

Storing + Freezing + Make-Ahead

• How Long Can You Keep This In The Fridge? Store your cowboy stew leftovers in an airtight container, and they’ll last in your fridge for up to four days. If saving space is a priority, you can put your cooled cowboy stew in a gallon-sized Ziploc.
  • It does tend to thicken a little as it sits in the fridge so you may need to thin it out with a little water when you reheat it.
• Can You Freeze This? Yes and no. This cowboy stew recipe is fantastic for meal prep and it always helps to have a ready-made meal in the freezer. But the potatoes can be quite finicky in freezing temps, so you may want to leave those out — you can always add canned potatoes to this when it’s time to serve!
  • If you do freeze it sans potatoes, you can let it sit in your freezer for up to three months. To thaw, let it sit in the fridge overnight. Then add your potatoes and reheat!
• Make Ahead Tips: This one-pot wonder comes together pretty quickly thanks to those canned goodies! The various meats can’t be cooked ahead because you need them to build the flavor for your stew, but you can always chop the onions, garlic, potatoes, and kielbasa ahead of time.
• The onions and garlic can be stored together, and the kielbasa can go in a sealed plastic bag — all of it can sit for up to a week in the fridge.

Serving Recommendations

This cowboy stew recipe goes with pretty much any favorite chili and stew sides! Southern cornbread or Bisquick cornbread if you like it sweet, bisquick biscuits, beer bread, or tender buttery crescent rolls. I also like to add some veggies and crunch via my KFC coleslaw, strawberry spinach salad, carrot salad, or broccoli salad!

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More Hearty Soups And Stew

• Hamburger Stew
• Classic Beef Stew
• Slow Cooker Beef Stew
• Pork Stew
• Beef Barley Soup
• Beef Noodle Soup 
• Beef Tomato Soup 
• Vegetable Beef Soup

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Cowboy Stew

Dinner's on! My Cowboy Stew recipe combines three types of tender meat with beans & veggies in a one-pot wonder delicious enough to everyone!

Prep Time15 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 45 minutes mins

Servings: 8 servings

Author: Kathleen

Ingredients

• ▢ 4 slices bacon, chopped
• ▢ 2 (12-ounce) package kielbasa sausage, cut into 1/2 inch slices
• ▢ 1 1/2 pounds ground beef, 80/20
• ▢ 1 medium onion, diced
• ▢ 3 cloves garlic, minced
• ▢ 3 tablespoons all-purpose flour
• ▢ 1 1/2 teaspoons salt
• ▢ 1/2 teaspoon black pepper
• ▢ 1 teaspoon chili powder
• ▢ 1 (14.5-ounce) can petite diced tomatoes, with liquid
• ▢ 2 (16-ounce) cans baked beans, with liquid
• ▢ 1 (7-ounce) can chopped green chilies, with liquid
• ▢ 1 (15-ounce) can sweet corn, with liquid
• ▢ 2 medium russet potatoes, peeled and cut into 1/2 inch cubes
• ▢ 1 cup water
• ▢ 2 tablespoons parsley, chopped

Instructions

• Cook bacon until brown and crispy in a large pot. Using a slotted spoon, transfer bacon to a plate lined with a paper towel to drain.
• Add the sausage to pot drippings and brown on both sides, adjusting heat as needed so fond (brown bits on the bottom of the pot) does not burn. Remove to the plate with bacon; set aside.
• Add beef, onion, and garlic to the pot and brown until the beef is no longer pink. Sprinkle flour, salt, pepper, and chili powder over beef. Stir and cook for 1 minute.
• Add diced tomatoes, baked beans, green chilies, sweet corn, potatoes, bacon, sausage, and water. Bring to a boil then immediately reduce heat and simmer, covered, for 1 hour, stirring occasionally.
• Garnish with parsley.
• Add additional water if stew is too thick.

Fans Also Made:

• 
  Guinness Beef Stew
• 
  Meatball Stew

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Nutrition

Serving: 1/8 of the recipe | Calories: 745kcal | Carbohydrates: 52g | Protein: 38g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 125mg | Sodium: 2049mg | Potassium: 508mg | Fiber: 7g | Sugar: 15g | Vitamin A: 158IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 2mg

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