This Texas Cowboy Stew has been a weeknight lifesaver and a weekend crowd-pleaser in my kitchen for years. I first learned this comforting combination while visiting a friend in Austin who taught me how Pat and his crew on the ranch stretched a single pot into a hearty meal that fed a dozen tired hands after a long day. The layers of smoky sausage, rich browned beef, tender russet potatoes and a medley of vegetables simmered together with tomatoes and chiles create a rustic, deeply satisfying bowl that tastes like home. It’s bold but balanced — smoky, savory, with a little sweet corn to brighten each bite.

I discovered the exact mix of Rotel, stewed tomatoes and pinto beans during a chilly weekend when pantry staples were all I had on hand. That first pot filled the kitchen with a smell that had everyone hovering at the stove, and by the time the potatoes were fork-tender, the recipe was a permanent fixture in our rotation. This version leans on readily available ingredients like Hillshire Farms smoked sausage and a good-quality lean ground beef, so it’s easy to recreate without a special grocery run. Every spoonful has a pleasing textural contrast — crisped sausage edges, silky tomato broth, and chunky soft potatoes — which is what keeps folks coming back for seconds.

Ingredients

• Beef smoked sausage (12 ounces): I use Hillshire Farms sliced into 1/4-inch rounds for that reliable smoky flavor and even cooking; look for an original or beef smoked variety that crisps without drying out.
• Lean ground beef (1 pound): Choose 90/10 or 85/15 for nice browning with manageable fat; leaner beef keeps the broth from becoming greasy while still delivering beefy depth.
• Yellow onion (1 1/2 cups diced): About one medium-large onion — caramelizes quickly and adds sweetness that balances the tomatoes and spices.
• Garlic (1 tablespoon minced): Fresh garlic brightens the savory base; mince finely so it releases flavor fast during browning.
• Russet potatoes (3 cups, 1-inch pieces): Peel and cut into 1-inch cubes from about 2 large potatoes; they hold shape but become tender after simmering.
• Beef broth (2 cups): Use low-sodium if you want tighter salt control; it builds a savory liquid backbone without overpowering the spices.
• Frozen sweet corn (1 1/2 cups): Adds sweetness and pop; frozen keeps texture consistent year-round.
• Frozen peas & carrots (1 1/2 cups): A colorful, balanced vegetable blend that cooks quickly and rounds out the nutrition.
• Pinto beans (31 ounces, with liquids): Canned whole pinto beans provide creaminess and body; include the liquids for added broth depth.
• Stewed tomatoes (14.5 ounces): These contribute body and a slightly seasoned tomato base; crush slightly if you prefer a more uniform broth.
• Original Rotel diced tomatoes & green chilies (10 ounces): Brings a gentle kick and chopped chiles for authentic Tex-Mex heat.
• Chili powder (2 tablespoons): The main seasoning — use a blended chili powder, not pure cayenne.
• Ground cumin (1 teaspoon): Adds earthy warmth and a hint of smokiness to complement the sausage.
• Smoked paprika (1 teaspoon): Reinforces the smoke notes, especially if you prefer to use a milder sausage.
• Salt (1 teaspoon) and black pepper (1/2 teaspoon): Adjust to taste after simmering; I recommend starting modest and seasoning at the end.

Instructions

Brown and crisp the sausage: Heat a 7-8 quart stock pot over medium-high. Add the 12 ounces of sliced smoked sausage and cook 5-6 minutes until the edges begin to brown and fat renders. Watch closely so slices crisp without burning. Transfer to a paper towel-lined plate to drain excess fat and set aside; leave a tablespoon or so of fat in the pot to flavor the beef. Sear the ground beef with aromatics: Reduce heat to medium-high and add the lean ground beef, 1 1/2 cups diced yellow onion, and 1 tablespoon minced garlic to the pot. Break the beef into coarse pieces and brown for 5-6 minutes until no pink remains and onions are translucent and beginning to caramelize. Use a wooden spoon to scrape browned bits from the bottom — that's flavor. Drain excess fat into a heatproof container and discard. Combine the pot components: Return the cooked sausage to the pot along with 3 cups diced russet potato, 2 cups beef broth, 1 1/2 cups frozen sweet corn, 1 1/2 cups frozen peas & carrots, the 31 ounces pinto beans with their liquid, 14.5 ounces stewed tomatoes, 10 ounces Rotel, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir thoroughly to marry ingredients and distribute spices evenly. Simmer until potatoes are tender: Bring the stew to a boil over medium-high, then immediately reduce heat to low and cover the pot with the lid slightly ajar to allow steam to escape. Maintain a gentle simmer for 60 minutes, stirring occasionally to prevent sticking and check liquid level. The potatoes should be fork-tender and the broth slightly thickened; if needed, simmer uncovered for the last 10 minutes to reduce and concentrate flavors.

Storage Tips

Cool the stew to near room temperature (no more than two hours out), then transfer to shallow airtight containers for rapid cooling. Refrigerate up to 4 days; to freeze, portion into freezer-safe containers leaving headspace and freeze for up to 3 months. Reheat gently on low heat on the stovetop with a splash of beef broth or water to loosen the broth, stirring occasionally until heated through. Microwave reheating works well for single servings — stir halfway through to ensure even heating. Look for fresh aroma and intact texture when reheating; discard if any sour smell develops.

Ingredient Substitutions

If you prefer turkey or chicken sausage, use them in equal weight; reduce added smoked paprika slightly if the sausage is strongly smoked. Substitute ground turkey or plant-based crumbles for the beef to reduce saturated fat, though the flavor will be milder — boost spices by 25% to compensate. Swap pinto beans for kidney or cannellini beans in equivalent volume for different textures. If you want a spicier profile, add 1/2 teaspoon crushed red pepper or a diced jalapeño with the onions; for a milder version, use diced tomatoes without chiles and reduce chili powder to 1 tablespoon.

Serving Suggestions

Serve with warm buttered cornbread, crusty rolls, or over steamed rice for a heartier plate. Garnish with chopped cilantro, a dollop of sour cream, or shredded sharp cheddar for richness. For a lighter presentation, top individual bowls with a squeeze of lime and thinly sliced scallions to add brightness. This pot is great for casual gatherings — offer bowls of grated cheese, pickled jalapeños and extra hot sauce so guests can customize heat and richness.

Cultural Background

The roots of this kind of stew are in practical, hearty southwestern cooking where proteins, beans and pantry staples are combined into a single nourishing pot. It draws from Tex-Mex traditions — smoked meats, chiles and cumin — while reflecting a cowboy ethos of feeding hungry work crews with simple, robust ingredients. Over time, regional variations added beans, tomatoes and local vegetables, shaping what many call a cowboy stew into a beloved, adaptable comfort meal across the American South and Southwest.

Seasonal Adaptations

In winter, use frozen vegetables and smoked sausage for maximum comfort; in summer, swap in fresh sweet corn and roasted tomatoes for brightness. For a harvest variation, add diced butternut squash in place of some potatoes and finish with a handful of chopped parsley. For holiday gatherings, simmer a bit longer and present in a warm Dutch oven on the table so guests can serve themselves — it pairs beautifully with spiced cornbread and simple green salads.

Meal Prep Tips

Make a double batch and freeze in individual portions for weekday lunches. The flavors concentrate after a day in the fridge, so prepare one day ahead whenever possible. When packing for workweek lunches, include a small container of grated cheese and a wedge of lime to freshen the bowl at mealtime. Use shallow containers when freezing to speed thawing, and defrost in the fridge overnight before reheating on the stovetop for best texture.

There’s a quiet joy in ladling out this stew — it’s forgiving, flavorful and built to share. Whether you’re feeding family after an outdoor adventure or making lunches for the week, this Texas-style pot brings warmth to the table and memories to the meal.