This Texas Cowboy Stew has been one of my go-to one-pot meals for chilly evenings and impromptu gatherings. I first landed on this combination during a late-fall cookout when leftover smoked sausage met a pantry of canned tomatoes and beans; the deep, smoky flavors married with tender potatoes and sweet corn produced a bowlful that felt like a warm handshake from the kitchen. It’s the kind of food that makes people linger: bowls scraped clean, seconds requested, and that satisfied quiet after a good meal. What makes this version special is the layering of familiar Tex-Mex elements—smoked sausage (I recommend Hillshire Farms original), store-bought Rotel for bright tomato-and-chile notes, and a modest but strategic blend of chili powder, cumin and smoked paprika. The texture is important: crisped sausage edges, browned ground beef, and soft-but-still-holding potato cubes so each spoonful has contrast. I love how easy it is to double for company or halve for a week of lunches, and how forgiving the method is if you tweak vegetables or spice levels.

Ingredients

• Beef smoked sausage (12 ounces): I use Hillshire Farms original because the mild smoke and fat content give great flavor and browning. Slice into 1/4-inch rounds so pieces crisp quickly.
• Lean ground beef (1 pound): Choose 90/10 or 85/15 for browning without excessive grease; browning develops umami and texture.
• Yellow onion (about 1 1/2 cups diced): Look for firm onions without soft spots; the mild sweetness of yellow onions deepens as they soften with the beef.
• Garlic (1 tablespoon minced): Fresh minced garlic is best—adds brightness and rounds off the savory edges of the meat.
• Russet potatoes (3 cups, 1-inch dice): Use starchy russets for fluffy centers; peel and cut into roughly 1-inch pieces so they reach fork-tender in about an hour of simmering.
• Beef broth (2 cups): Use low-sodium if you’re watching salt—there are salty elements in the canned goods and sausage.
• Frozen sweet corn (1 1/2 cups) and frozen peas & carrots medley (1 1/2 cups): These add sweetness, color and pleasant textural pops; add them frozen straight into the pot.
• Pinto beans (31 ounces with liquid): The canned liquid helps build body; drain slightly if you prefer a thicker stew.
• Stewed tomatoes (14.5 ounces) and Rotel original diced tomatoes & green chilies (10 ounces): The combination gives both saucy body and a little tang with mild heat from the chiles.
• Chili powder (2 tablespoons), ground cumin (1 teaspoon), smoked paprika (1 teaspoon): These spices bring warmth, earthiness and a smoky echo of the sausage; measure carefully and taste as it simmers.
• Salt (1 teaspoon) and black pepper (1/2 teaspoon): Start with the measured amount—adjust at the end after tasting for seasoning balance.

Instructions

Brown and crisp the sausage: Place a 7–8 quart stock pot over medium-high heat. Add the 12 ounces of sliced smoked sausage in a single layer, working in batches if needed to avoid crowding. Cook 5–6 minutes, stirring occasionally, until the slices develop crisp, golden edges and some fat has rendered. Transfer to a paper towel–lined plate so the excess fat drains—this gives you the contrast of crisp meat without an overly greasy broth. Sear the ground beef and aromatics: Lower heat slightly, add the 1 pound of lean ground beef to the hot pot along with the 1 1/2 cups diced yellow onion and 1 tablespoon minced garlic. Break the meat into pieces and cook 5–6 minutes until no pink remains and onions are translucent. Browning creates flavor through the Maillard reaction—scrape up any browned bits from the bottom of the pot. Drain excess fat if there’s more than a tablespoon to avoid a flat-tasting base. Build the pot: Return the crisped sausage to the pot. Add the 3 cups diced russet potatoes, 2 cups beef broth, 1 1/2 cups frozen corn, 1 1/2 cups frozen peas & carrots, the 31 ounces pinto beans with liquids, 14.5 ounces stewed tomatoes, and 10 ounces Rotel. Sprinkle in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir thoroughly so spices and liquids distribute evenly around the vegetables and meat. Simmer until tender: Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce to low, cover with the lid slightly ajar to let steam escape, and simmer for about 1 hour or until potatoes are fork-tender. Keep an eye on liquid level—add up to 1/2 cup extra broth or water if it reduces too much. Taste and adjust seasoning just before serving.

Storage Tips

Cool the stew to room temperature within two hours, then transfer to airtight containers. It will keep in the refrigerator for 3–4 days; for longer storage, freeze in shallow, labeled containers for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator if possible and warm gently on the stovetop over low heat, stirring occasionally. Avoid boiling after freezing as that can break down the potato texture—simmer just until heated through.

Ingredient Substitutions

If you prefer a lighter version, swap smoked sausage for turkey or chicken sausage (use the same weight) and select lean ground turkey or chicken instead of beef. For a vegetarian twist, replace meats with extra beans (kidney or black beans), smoked tempeh, and vegetable broth—expect a less fatty mouthfeel but similar heartiness. You can exchange russet potatoes for Yukon Gold for a creamier texture or sweet potato for a slightly sweeter, seasonal variation; reduce simmer time slightly if using small dice.

Serving Suggestions

Serve with warm cornbread, buttermilk biscuits, or over a scoop of steamed rice for a filling meal. Garnish with chopped fresh cilantro or sliced green onions and a dollop of sour cream if you tolerate dairy. For a tangy lift, offer lime wedges and hot sauce on the side. This stew is excellent for casual family dinners, game-day spreads, or as a warm dish to bring to potlucks.

Cultural Background

The stew draws on Texan and Southwestern flavor profiles—smoked meats, chiles, beans and tomatoes—elements rooted in ranching and homestyle cooking. While not a formal historical dish, the concept of combining preserved smoked meats with hearty vegetables and beans is deeply practical: it reflects frontier cooking where preserved proteins and canned goods were staples. Modern versions emphasize convenience and bold flavors, blending Southern comfort and Tex-Mex influence.

Seasonal Adaptations

In summer, swap frozen corn for fresh kernels cut from 2 ears and add fresh bell pepper for brightness; reduce simmer only until potatoes are tender to keep vegetables lively. In winter, throw in a handful of chopped greens like kale during the last 10 minutes for color and nutrition. For holiday gatherings, serve in a warmed ceramic pot and offer shredded cheddar and scallions as add-ins for guests to customize bowls.

Meal Prep Tips

To meal-prep, divide cooled stew into individual microwave-safe containers for grab-and-go lunches. Add a small separate container of cornbread or tortilla chips to keep textures distinct. Reheat in a microwave at medium power in 60–90 second bursts, stirring in between, or on the stovetop over low heat with a splash of water to loosen. This dish also freezes exceptionally well—portion before freezing for quick single-serve meals.

At the end of a long day, there’s something quietly satisfying about a pot of stew that fills the house with warm, smoky aromas. Share it with loved ones, tweak it to your pantry, and let it become one of those meals people request again and again.