Texas Cowboy Stew is a hearty, filling dish packed with tender chunks of beef, potatoes, and plenty of bold spices that bring out a rich, comforting flavor. This stew is all about simple ingredients coming together to create something warm and satisfying—perfect for a chilly evening or when you want a meal that sticks to your ribs.
I love making this stew when I want a no-fuss dinner that still feels special. The slow-cooked beef melts in your mouth, and the mix of veggies and spices keeps every bite interesting. I find it even better the next day when the flavors have had time to blend together, so it’s great for leftovers too.
One of my favorite ways to enjoy Texas Cowboy Stew is straight from a big bowl with some crusty bread on the side for dipping. It’s the kind of meal that brings people together around the table, perfect for sharing stories and laughs. If you’re looking for a stew that’s both cozy and full of flavor, this one’s a winner every time.
Key Ingredients & Substitutions
Beef Stew Meat: This is the heart of the stew. Choose chuck or brisket for tender, flavorful bites after slow cooking. If you want leaner meat, try stew beef or even turkey chunks.
Smoked Sausage: Adds smoky depth and spice. Andouille or kielbasa work great too. For a milder stew, skip it or use a smoked turkey sausage.
Potatoes: I like Yukon Gold for their creamy texture. Russets hold up well too. You can swap with sweet potatoes for a different, slightly sweeter taste.
Corn: Gives sweetness and color. Fresh or frozen both work fine. If corn isn’t your thing, peas make a nice alternative.
Spices: Cumin, smoked paprika, and chili powder bring Texan flavor and warmth. Adjust cayenne for your spice level. If you want less heat, leave it out or reduce it.
How Do You Get Tender Beef and Deep Flavor in Cowboy Stew?
Slow cooking the beef is key for tenderness and flavor. Here’s how I do it:
- Browning Meat: Brown the beef and sausage first. This creates flavor layers and seals in juices. Don’t crowd the pan, do it in batches.
- Sauté Veggies & Spices: Cook onions and peppers before adding garlic and spices to deepen the aroma.
- Simmer Low and Slow: After adding broth and tomatoes, simmer gently for 1.5 to 2 hours. This breaks down tough fibers so meat turns fork-tender.
- Add Potatoes Later: Adding potatoes partway through cooking prevents them from becoming mushy.
Patience in these steps pays off with a stew full of rich, layered flavors and tender meat every time.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat and slow simmering without burning the stew.
- Sharp chef’s knife – helps you cut meat and veggies quickly and safely.
- Cutting board – gives you a stable spot to prep ingredients.
- Wooden spoon – great for stirring without scratching your pot.
- Measuring spoons and cups – for accurate spice and liquid measurements.
Flavor Variations & Add-Ins
- Swap beef for cubed pork shoulder or chicken thighs for a different but still hearty taste.
- Add diced jalapeños or a splash of hot sauce to kick up the heat if you like spicy.
- Include beans like pinto or black beans for extra protein and texture.
- Mix in diced carrots or celery along with the potatoes for more veggie variety and sweetness.
How to Make Texas Cowboy Stew
Ingredients You’ll Need:
Meat & Sausage:
- 2 lbs beef stew meat, cut into bite-sized cubes
- 1 lb smoked sausage, sliced into rounds
Vegetables & Others:
- 4 medium potatoes, peeled and cut into chunks
- 1 cup corn kernels (fresh or frozen)
- 1 large onion, diced
- 1 green bell pepper, cut into strips
- 2 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes with juice
- 4 cups beef broth
- 2 tablespoons vegetable oil
- 1 tablespoon tomato paste
Spices:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- ¼ teaspoon cayenne pepper (optional, for added heat)
For Garnish:
- 2 tablespoons fresh parsley, chopped
Time Needed:
This Texas Cowboy Stew takes about 15 minutes to prep and around 2 to 2.5 hours to cook. Most of the time is spent simmering for tender beef and fully cooked potatoes. It’s mostly hands-off once everything is in the pot!
Step-by-Step Instructions:
1. Brown the Meat and Sausage:
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. In batches, add the beef stew meat and brown it on all sides. Remove the browned meat and set aside. Then, cook the sliced smoked sausage in the same pot until browned and set aside.
2. Sauté Vegetables and Spices:
Reduce heat to medium. Add diced onion and green bell pepper to the pot and sauté until softened, about 5 minutes. Stir in minced garlic, tomato paste, ground cumin, smoked paprika, chili powder, cayenne (if using), salt, and pepper. Cook for another minute to bring out the flavors.
3. Simmer the Stew:
Return the beef and sausage to the pot. Add diced tomatoes (with juice) and beef broth. Stir everything together. Bring to a boil, then reduce heat to low and cover the pot. Let it simmer gently for 1.5 to 2 hours until the beef is tender.
4. Add Potatoes and Corn:
After beef is tender, add potato chunks and corn kernels to the stew. Continue simmering for another 30 minutes or until the potatoes are cooked through and tender.
5. Final Touches and Serve:
Taste the stew and adjust the seasoning if needed. Garnish with fresh chopped parsley before serving. Enjoy hot with crusty bread on the side for a warm, satisfying meal!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef stew meat, but make sure to fully thaw it in the refrigerator overnight before cooking. This helps the meat brown properly and ensures even cooking.
Can I Make Texas Cowboy Stew in a Slow Cooker?
Absolutely! Brown the meat and sausage as directed, then add all ingredients to your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the beef and potatoes are tender.
How Should I Store Leftovers?
Store any leftover stew in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave in short bursts until warmed through.
Can I Add Other Vegetables to the Stew?
Yes! Diced carrots, celery, or even beans make great additions. Just add harder veggies like carrots when you add the potatoes so everything cooks evenly.