Hey there, kitchen adventurers! Does the thought of a warm, comforting bowl of stew instantly bring back cozy memories? For me, it’s like a hug in a bowl, and today, I’ve got a recipe that’s going to become your new go-to. We’re talking about Cowboy Stew – a dish so ridiculously delicious and satisfying, it’s practically legendary. It’s packed with all the good stuff, comes together with minimal fuss, and the aroma that fills your kitchen? Pure magic.

Why You’ll Love This Recipe

Fast: Even with simmering time, this comes together surprisingly quickly for a hearty stew.
Easy: Seriously, if you can brown meat and chop veggies, you can make this!
Giftable: Portion it into containers and you have a fantastic homemade gift for friends or neighbors.
Crowd-pleasing: From picky eaters to seasoned foodies, everyone devours this Cowboy Stew.

Ingredients

Gather ’round, folks! Here’s what you’ll need to whip up this amazing Cowboy Stew:

1 pound lean ground beef: The base of our hearty stew.
8 slices bacon, chopped: Because bacon makes everything better, right?
1 pound sausage, cut into 1-inch pieces: I love using a good Italian sausage, but feel free to use your favorite!
1 cup onion, diced: For that essential sweet savory flavor.
1 tablespoon minced garlic: The aromatic backbone of so many delicious dishes.
2 (10.5 ounce) cans Rotel: This is your secret weapon for a little kick and fantastic flavor.
2 (15 ounce) cans pinto beans: For creaminess and protein.
1 (15 ounce) can whole kernel corn with liquid: Adds a touch of sweetness and texture.
2 large potatoes, peeled and cubed: Hearty chunks of goodness to soak up all that flavor.
2 cups beef broth: The liquid gold that brings it all together.
1 teaspoon chili powder: For a gentle warmth.
1 teaspoon smoked paprika: This is a game-changer for that smoky, deep flavor!
1/2 teaspoon cumin: Adds a lovely earthy note.
1/2 teaspoon pepper: Just a pinch to enhance the flavors.
Salt, as needed: To taste, of course!
2 tablespoons cilantro, chopped: For a burst of freshness at the end.

How to Make It

Alright, let’s get cooking! It’s simpler than you think.

First things first, grab a big, sturdy pot or a Dutch oven. We’re going to heat it up over medium-high heat. Add your ground beef and sausage. Get in there with a spoon and break up the ground beef as it cooks until it’s nicely browned. Once it’s cooked, it’s time to drain off any extra grease.
Now, toss that chopped bacon into the pot with the meat. Let it cook until it’s nice and crispy. Use a slotted spoon to scoop out the bacon and set it aside on a plate. Don’t discard that wonderful bacon grease though – it’s packed with flavor and we want it in the pot!
Add your diced onion to the bacon grease and cook until it starts to soften and turn a little translucent. This usually takes about 5-7 minutes.
Next up, the garlic! Stir in that minced garlic and let it cook for just 1 minute more. You’ll know it’s ready when it smells absolutely amazing and fragrant. Be careful not to burn it!
Now for the grand assembly! Pour in the Rotel, the pinto beans, the corn (don’t forget the liquid from the can!), the cubed potatoes, beef broth, chili powder, smoked paprika, cumin, and pepper. Give everything a good stir to make sure all those delicious ingredients are well combined.
Bring the whole mixture to a gentle boil. Once it’s bubbling, turn the heat down to low, pop a lid on the pot, and let it simmer. You’ll want to let it cook for at least 30 minutes, or until those potatoes are perfectly tender when you poke them with a fork.
Taste your masterpiece and season with salt as needed. Everyone’s palate is a little different, so adjust until it’s just right for you!
Finally, stir in that reserved crispy bacon and the fresh chopped cilantro just before serving. This adds the perfect finishing touch!

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful canvas for your creativity! Here are a few ideas:

Beans: No pinto beans? Kidney beans or black beans work wonderfully too!
Meat: Feel free to swap the sausage for Italian sausage, chorizo, or even kielbasa for a different flavor profile.
Veggies: Add some diced bell peppers (any color!) along with the onions, or toss in some frozen peas or corn kernels during the last 10 minutes of simmering.
Spice Level: If you like it hotter, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
Creaminess: For an extra creamy stew, stir in a dollop of sour cream or a splash of heavy cream at the very end.

Tips for Success

A few little tricks can make your Cowboy Stew even better!

Don’t Skip the Bacon Grease: Seriously, that rendered bacon fat is liquid gold for flavor.
Potato Size Matters: Cutting your potatoes into roughly 1-inch cubes ensures they cook evenly and become tender without turning to mush.
Low and Slow Simmer: Allowing the stew to simmer gently is key for the flavors to meld together and the potatoes to become perfectly tender. Don’t rush this step!
Prep Ahead: You can chop all your veggies and measure out your spices the day before to make dinnertime prep even faster.

How to Store It

Leftovers? Lucky you! Cowboy Stew is even better the next day. Let it cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days. For longer storage, you can freeze it in individual portions for up to 3 months.

FAQs

Can I make this in a slow cooker?

Absolutely! Brown the beef, sausage, and bacon first, then add everything except the cilantro to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cilantro before serving.

What do you serve with Cowboy Stew?

This stew is a meal in itself, but it’s also fantastic served with crusty bread for dipping, cornbread, or even a side salad to add some freshness.

Can I make it vegetarian?

You can! Omit the meats and cook the onions and garlic in a little olive oil. Add some extra beans, corn, and maybe some diced sweet potatoes or butternut squash for heartiness.

Is Cowboy Stew spicy?

The Rotel and chili powder give it a mild warmth, but it’s not overly spicy. If you prefer less heat, you can use mild Rotel or a can of diced tomatoes with green chilies. For more heat, add a pinch of cayenne or jalapeños!

Cowboy Stew

A hearty and easy comfort food stew packed with ground beef, sausage, bacon, beans, corn, and potatoes, seasoned with chili powder and smoked paprika.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Servings 6 servings

Equipment

Dutch oven or large, sturdy pot
Spoon
Slotted spoon
Plate
lid

Ingredients

Main ingredients

1 pound lean ground beef The base of our hearty stew.
8 slices bacon chopped: Because bacon makes everything better, right?
1 pound sausage cut into 1-inch pieces: I love using a good Italian sausage, but feel free to use your favorite!
1 cup onion diced: For that essential sweet savory flavor.
1 tablespoon garlic minced: The aromatic backbone of so many delicious dishes.
2 (10.5 ounce) cans Rotel This is your secret weapon for a little kick and fantastic flavor.
2 (15 ounce) cans pinto beans For creaminess and protein.
1 (15 ounce) can whole kernel corn with liquid Adds a touch of sweetness and texture.
2 large potatoes peeled and cubed: Hearty chunks of goodness to soak up all that flavor.
2 cups beef broth The liquid gold that brings it all together.
1 teaspoon chili powder For a gentle warmth.
1 teaspoon smoked paprika This is a game-changer for that smoky, deep flavor!
0.5 teaspoon cumin Adds a lovely earthy note.
0.5 teaspoon pepper Just a pinch to enhance the flavors.
as needed salt To taste, of course!
2 tablespoons cilantro chopped: For a burst of freshness at the end.

Instructions

Heat a large pot or Dutch oven over medium-high heat. Add ground beef and sausage. Brown the meat, breaking up the ground beef. Drain off excess grease.
Add chopped bacon to the pot and cook until crispy. Remove bacon with a slotted spoon and set aside. Leave bacon grease in the pot.
Add diced onion to the bacon grease and cook until softened and translucent (about 5-7 minutes).
Stir in minced garlic and cook for 1 minute more until fragrant. Be careful not to burn it.
Pour in Rotel, pinto beans, corn with liquid, cubed potatoes, beef broth, chili powder, smoked paprika, cumin, and pepper. Stir to combine.
Bring to a gentle boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or until potatoes are tender when poked with a fork.
Taste and season with salt as needed.
Stir in reserved crispy bacon and chopped cilantro just before serving.

Notes

This recipe is fantastic as is, but it’s also a wonderful canvas for your creativity! You can swap beans, meat, add different veggies, adjust spice level, or add creaminess. Don't skip the bacon grease! Cutting potatoes into 1-inch cubes ensures even cooking. Low and slow simmering is key for flavors to meld. Prep veggies the day before to save time.