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Cowboy Stew
Cowboy Stew is an easy solution for feeding a hungry family. My kids grew up on this and it was always one of their favorite dinners. I like to serve it with a rustic bread or some skillet cornbread. It’s easy to make and with minimal effort, you can get the pot on to simmer while you handle all those other chores. Best of all, it’s made in one pan. Easy clean-up!!! That’s always a bonus.
What You’ll Need for Cowboy Stew:
- ground beef
- Italian sausage
- onion
- garlic
- water
- whole kernel corn, canned
- ranch style beans, canned
- Rotel – diced tomatoes with green chilies
- peeled diced tomatoes, canned
- green beans, canned
- russet potatoes
- Worcestershire sauce
- ground cumin
- chili powder
- ancho chile powder, optional
- cayenne, optional
- salt & pepper
How to Make Cowboy Stew
It’s so easy to make this hearty and delicious Cowboy Stew! Simply heat some olive oil in a large Dutch oven, brown ground beef, breaking it into large chunks. Add the sliced Italian sausage and chopped onion, cook until onions are tender and translucent. Stir in the minced garlic, cook 1 minute. Add the rest of the ingredients to the pot, bring to a boil, reduce heat and simmer. Enjoy!
By the way, you don’t have to spend a fortune to get a quality Dutch oven (paid link). I’ve used this one for years and it’s a faction of the cost of some of the name brands.
How to Serve:
Offer your favorite toppings, such as sliced green onions, or chopped parsley or cilantro. Let everyone select their own toppings to make their own version of Cowboy Stew.
I like to serve a salad as well as Skillet Cornbread or a rustic white bread with the stew. It’s a complete meal with almost no work involved! The ultimate in comfort food.
Using a Crock-pot or Slow Cooker
Follow recipe directions for cooking the ground beef, Italian sausage, onion, and garlic in a skillet on the stovetop. Transfer to a large slow cooker or crock-pot. You might want to divide ingredients between two slow cookers, this makes a lot of Cowboy Stew! Add the rest of the ingredients and heat on high for several hours or until ready to serve. If it’s going to be more than 4 or 5 hours, cook on low setting for 8 hours.
Ingredients
- 2 tsp. olive oil
- 1 lb. ground beef
- 1 lb. Italian Sausage, hot or mild links, sliced into 1/2-inch rings
- 1 onion, large, chopped
- 3 cloves garic, minced
- 2 cups water
- 1 can whole kernel corn, with liquid, about 15 oz.
- 1 can Ranch Style beans, 15 oz.
- 1 can Rotel diced tomatoes with green chilies, 10 oz.
- 1 can peeled and diced tomatoes, 14.5 oz., drained
- 1 can green beans, with liquid, 14.5 oz.
- 3 lg. russet potatoes, peeled and cubed
- 1 Tbsp. Worcestershire Sauce
- 1 Tbsp. ground cumin
- 1 Tbsp. chili powder
- 1 tsp. ancho chile powder, optional
- 1/4 tsp. cayenne, optional
- salt and pepper , to taste
Directions
- In a large Dutch oven heat olive oil over medium-high heat until it starts to shimmer; add ground beef and cook about 5 minutes, but not quite cooked all the way through. Add sliced Italian sausage, and chopped onion; stir together and cook about 6 to 8 minutes or until onion is translucent and there is no pink left in the meat. Stir in the minced garlic; cook 1 minute. Remove from heat and drain any grease.
- Add water, corn with liquid, beans, Rotel, diced tomatoes (drained), and green beans with liquid. Stir in cubed potatoes, Worcestershire sauce, cumin, chili powder, ancho chile powder (optional), cayenne (optional), salt, and pepper.
- Bring just to a boil. Reduce heat; partially cover, and simmer, stirring occasionally, for at least 1 hour. Longer, if you have the time.
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