Cowboy Stew is thick and hearty with bacon, ground beef, smoked sausage, potatoes, beans, and corn. This easy one-pot dinner works on the stovetop or in the slow cooker.
I am seriously in love with this Cowboy Stew recipe. It's huge on flavor and satisfying in a way you won't find with most recipes, and made with every day ingredients.
It’s basically chili meets beef stew, thick and smoky, and can easily feed a crowd. You can make it in a pot on the stovetop or in your slow cooker. You can also adjust the heat with chilies and hot sauce, or keep it mild with bell pepper.
You'll also love my Classic Chili Recipe and my awesome Beef Stew Recipe.
Quick Links
Why You'll Love It
- Big Flavor, One Pot: Minimal Effort, Maximum Awesomeness.
- Super Hearty: Meats, Potatoes, Beans, Corn = Full Belly!
- Easy to Customize: Slow Cooker or Stovetop, Mild or Spicy.
Core Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Meats. Bacon, ground beef, smoked sausage (andouille, Conecuh, kielbasa - use your favorite).
- Vegetable Base. Onion, bell pepper (or jalapeños), garlic.
- Liquids & Tomato. Tomato paste, diced tomatoes (fire-roasted preferred), beef broth.
- Hearty Fillers. Potatoes, beans, corn.
- Seasonings. Chili powder, cumin, paprika, Worcestershire, hot sauce (optional but recommended).
Quick ingredient notes
- Bell pepper vs jalapeños: Bell pepper builds a deep base flavor with no heat. Jalapeños add similar base flavor with extra heat. For mild heat, use 1 jalapeño plus the bell pepper. For a spicy version, swap in 2-3 jalapeños (or more if you love it hot).
- Tomatoes: Regular diced works great, but fire-roasted tomatoes add depth and a subtle smoky touch.
- Potatoes: Yukon gold potatoes hold their shape better and turn creamy around the edges. Russet potatoes soften more and can break down slightly, which helps thicken the stew.
- Beans: Pinto and kidney beans keep it more "classic chili", but you can swap in ranch-style beans for built-in chili flavor or BBQ baked beans for a slightly sweet, BBQ-style twist.
How to Make Cowboy Stew
- Cook the bacon until crisp. Reserve the bacon and keep 1-2 tablespoons drippings.
- Brown the ground beef, crumbling as you go.
- Brown the sausage slices, then push the meats to one side.
- Sauté the onion and bell pepper (or jalapeños) in the open side of the pot until softened.
- Add the garlic and 30 seconds.
- Cook the tomato paste 1 minute.
- Add tomatoes, 2 cups broth, seasonings, Worcestershire, and hot sauce. Simmer 10-15 minutes (or longer for deeper flavor).
- Add potatoes and beans. Simmer until the potatoes are tender.
- Stir in corn and reserved bacon. Simmer 10 minutes.
- Taste and adjust salt, hot sauce, or thickness. Serve with extra hot sauce.
The full detailed instructions are listed in the recipe card below.
How to Control the Thickness
- Stew Too Thick? Add broth 1/4-1/2 cup at a time. Simmer to warm through.
- Stew Too Thin? Simmer uncovered 10 minutes to reduce a bit, or mash a few softened potato cubes into the stew and stir.
Recipe Tips & Notes
- You'll get more developed flavor with a longer simmer. I like to simmer for 1 hour before adding the beans and potatoes. Keep covered for a longer simmer, or add more stock if it reduces too much.
- Want even MORE developed flavor? Cool the whole pot, then cover and refrigerate overnight. The ingredients will mingle and meld. Reheat the next day for the best Cowboy Stew of your life.
Slow Cooker Cowboy Stew
- Cook the bacon, brown the beef and sausage, and sauté the onion, peppers, and garlic (steps 1-5) in a large pan or pot. Add to your slow cooker as you go along.
- Add everything except beans and corn to a slow cooker. Cook on LOW 6-8 hours or HIGH 3-4 hours.
- If the potatoes are still firm, cook another 30-60 minutes on HIGH.
- Stir in beans and corn for the last 20-30 minutes.
Variations
- Spicy Cowboy Stew: Swap the bell pepper for 2-3 jalapeños (or more), and finish with extra hot sauce. You can use hotter peppers. Add 1-2 teaspoons hot sauce or cayenne pepper when you add the tomatoes for even extra spicy.
- Extra Hearty: Add an extra 1/2 to 1 pound ground beef for extra meaty Cowboy stew that will satisfy the biggest appetites.
- Bean Options: Swap in 1 can ranch-style beans (pinto beans in chili-spiced tomato sauce) for extra chili flavor. For a sweeter, BBQ-style cowboy stew, swap 1 can baked beans (for this I suggest adding a splash of hot sauce or vinegar to balance the sweet).
What to Serve with Cowboy Stew
Serve in bowls with toppings like shredded cheese, sour cream or crema, chopped onions and jalapenos, hot sauce on the side. Add Fritos, homemade tortilla chips, or crackers for crunch.
Use any of your favorite stew or chili sides, like jalapeno cornbread, Mexican cornbread, or my cornbread muffins recipe slathered with cowboy butter.
If you like a touch of acidic freshness, serve pickled jalapenos or pickled red onions on the side.
You might also enjoy my Cowboy Beans recipe (pretty similar).
Storage, Freezing, and Make-Ahead Tips
Make ahead: Cowboy stew tastes even better the next day. Make it up to 1 day ahead, cool, and refrigerate. Reheat gently on the stovetop and add a splash or two of broth if needed to loosen it up.
Meal prep: This is a great recipe for prepping ahead. Chop the bacon, smoked sausage, onion, pepper/jalapeños, garlic, and potatoes up to 24 hours ahead. Store in separate airtight containers in the fridge. You can store the onion and peppers together. (Keep the potatoes submerged in cold water so they don’t brown, then drain before using.)
Refrigerate: Let the stew cool, then store in an airtight container for up to 3 days. Leftovers are great for reheating or freezing.
To Freeze: Cool the stew completely, then portion into freezer-safe containers or bags, and freeze for 2-3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm gently on the stovetop over medium-low heat (preferred) or in the microwave. If it gets too thick, stir in a splash of beef broth (or water) until it loosens back up.
Want More Chili Recipes?
Want More Stew Recipes?
- Beef Bourguignon (Classic French Beef Stew in Red Wine)
- Carne Guisada Recipe
- Hungarian Goulash Recipe
- Brunswick Stew Recipe
- Bigos Recipe (Polish Hunter's Stew)
- See all of my Beef Stew Recipes from Around the World
Did you make this Cowboy Stew? I love hearing your feedback - please leave a star rating and a quick comment below. Your feedback helps me keep the recipe info and FAQs up to date and helps more spicy food lovers discover Chili Pepper Madness. Thanks! - Mike H.
Cowboy Stew Recipe
Ingredients
- 6 slices bacon chopped
- 1 ½ pounds ground beef
- 12-14 ounces smoked sausage sliced (I love andouille or Conecuh, or kielbasa - use your favorite)
- 1 medium onion diced
- 1 green bell pepper diced (or use 2-3 jalapenos to spice it up)
- 4-5 cloves garlic minced
- 2 tablespoons tomato paste
- 2 14.5 oz cans diced tomatoes, undrained (fire roasted tomatoes preferred for extra flavor)
- 2-3 cups beef broth
- 1 ½ pounds potatoes diced (Yukon or russet - peeled if desired)
- 1 15 oz can pinto beans, drained and rinsed
- 1 15 oz can kidney beans (or black beans), drained and rinsed
- 1-1 ½ cups corn (drained canned corn or frozen corn)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce (or to taste)
- Hot sauce to taste (start with 1-2 teaspoons, plus more for serving)
Instructions
- In a large pot or Dutch oven, cook the bacon until crisp, 4-5 minutes. Remove to a plate. Leave 1-2 tablespoons drippings (drain excess).
- Add the ground beef and cook 3-4 minutes to brown, crumbling with a wooden spoon as you go.
- Add the sausage slices and brown them 2-3 minutes. Stir a bit and push the ingredients to the side of the pot.
- Add onion and bell pepper to the bare side of the pot. Cook 5 minutes to soften.
- Stir in the minced garlic and cook 30 seconds, until fragrant.
- Stir in the tomato paste and cook 1 minute to develop the flavor.
- Add the diced tomatoes, 2 cups beef broth, seasonings, Worcestershire, and 1-2 teaspoons hot sauce (or to taste). Simmer 10-15 minutes (or up to 60 minutes for deeper flavor). If it thickens too much, stir in ¼-½ cup broth at a time.
- Stir in the beans and potatoes. Bring to a boil, then reduce to a simmer. Cook 20-25 minutes, until the potatoes are tender.
- Stir in the corn and reserved bacon. Simmer 10 minutes more.
- Taste and adjust salt, hot sauce, or broth thickness. Serve hot with extra hot sauce at the table.
Slow Cooker Method
- Cook bacon, brown beef and sausage, sauté onion/garlic (steps 1-5).
- Add everything except beans/corn to slow cooker: LOW 6-8 hours or HIGH 3-4 hours. If your potatoes are still firm, cook another 30-60 minutes on HIGH.
- Stir in beans/corn for the last 20-30 minutes.
Notes
Nutrition Information
Steve says
Absolutely amazing!!! Thanks for another great recipe Mike. I sorta messed up a little as I scaled up the servings to 12. I have elderly parents so I always make sure I have leftovers. The potatoes ( I used Yukon) didn’t really get soft until a lot longer. I used a 7.25 quart Dutch oven and it was to the top lol. Had to add extra broth obviously after I put it in containers. One of the best things I’ve ever made! It was SO HEARTY!! And most of all DELICIOUS!! Thanks!
Mike Hultquist says
This is great to hear, Steve!! Glad it was enjoyed. There are always a few adjustments when scaling, but glad it worked nicely for you.
Mark Adams says
This makes a lot of stew! Very flavorful, easy to make. Ended up using 4cups of broth to add extra liquid. My wife added some crema and she loved it! This is a recipe I'm adding to my book of "go-to" meals, sure to satisfy!Another great MH recipe. Can't go wrong.
Mike Hultquist says
Glad you and your wife enjoyed it, Mark. Thank you.
Vanie says
I made this last night for dinner and it hit the spot (it’s still a little chilly here in Texas)! I added some beef stew meat and used black beans, ranch style beans and 2 jalapeños. My son ate 2 bowls!! Thanks for the recipe Mike, it will definitely go on rotation.
Mike Hultquist says
That is great to hear!! Yes! Thanks, Vanie. Glad you enjoyed it that much!
M says
I made Cowboy Stew for supper tonight. My husband said it was spectacular. Thanks for the recipe Mike!
Mike Hultquist says
Great to hear!! Very happy you enjoyed it! We love this one!
Laura B says
Question! In reading through the recipe,it mentions that this can be frozen. Assuming that you have frozen & reheated a bowl of this, how do the potatoes turn out after freezing? Asking because,depending on the type of potatoes used, they may disentigrate! Thanks!
Mike Hultquist says
Hi, Laura! Yes, it does freeze nicely, but the potatoes can get softer. Yukon gold will hold up a better. Russets tend to break down a bit more, but still good.
Gabrielle says
I had all the ingredients on hand so I made it right away! Turned out great! I did use ground turkey in place of hamburger. Really good and easy!
Mike Hultquist says
I love it!! Once again, so versatile! I love that you used ground turkey. Thanks for sharing this, Gabrielle!! This recipe is going to be popular, I can tell already. Cheers!!
Paul:-) says
Hi Mike,
Just a question if you’ll forgive me but 1 tsp Worcester Sauce seems such a tiny amount for such a large pot of food. Do you mean 1 tbsp?
Personally I’d use at least 2tbsps for that amount of ingredients if I were to stew if for an hour or so as it mellows with cooking. Possibly a shake or two to serve.
Paul:-)
Mike Hultquist says
Hey, Paul. It's a personal preference thing with this stew. You can easily add more to taste. Just note the saltiness, as there are a lot salty elements with the meats (bacon/sausage). Enjoy!
Linda C says
It’s cold & rainy outside perfect for today. And it has all the ingredients my husband loves!
Mike Hultquist says
Yes! Perfect day for this recipe! Enjoy, Linda. Let me know how it turns out!
James Davis says
First, off, this recipe is fantastic! It does definitely improve with age as most stews do. Thank you! (I used Crystal for the hot sauce, hot andouille, and hot smoked paprika.)
I am curious if you have ever made a few alterations to this recipe to include a roux or browned flour in the base as well as adding some celery? This is just a curiosity as I love the Cajun &/or Creole influences however you choose to look at them. Best I can tell historically for a stew, soup or gumbo, the difference really comes down to roux for cajun or browned flour for creole in the base. Just an idea I will probably experiment with sometime soon. And definitely before the end of winter!
Mike Hultquist says
Yes!! Glad you enjoyed it, James! I have not done a version of this with a roux, though I DO LOVE gumbo! I think it would be worth experimenting. You can see all of my Gumbo Recipes here: https://www.chilipeppermadness.com/cajun/ or here: https://www.chilipeppermadness.com/cajun/#growMeSearch=gumbo
Mike Hentz says
You're Texas ayew, looks good.Can you replace the sausage with just some steak? I'm not a sausage fan , thanks , Mike
Mike Hultquist says
Thanks, Mike! Yes, this is very customizable. If you're using a more tender cut of steak, add it when you add the potatoes and beans so it stays tender. If you're using a tougher cut, you can add it early on so it has time to soften up to your liking. Let me know how it goes. Enjoy!
Brian Colton says
Great looking recipe, and I'm going to give a whirl soon, and will use smoked Moose or Deer sausage, and moose meat as the main. Since these meats are much leaner than beef, get some beef fat or add some butter. I'll let you know how it goes.
Mike Hultquist says
Perfect, Brian. I would love to hear how it turns out with moose or deer, as would many of my readers, I believe. I think a bit of beef fat or butter is a good idea. I hope you enjoy it! This is super customizable, as you can tell.