Best Cowboy Stew Soup with Beef, Beans, and Potatoes

Cowboy Stew is the kind of down-home comfort dish that fills both your stomach and your soul. With a mix of smoky sausage, tender beef, and hearty vegetables simmered in a flavorful tomato base, it’s a true one-pot meal built for hungry folks who love big flavor and easy cooking.

WHY YOU’LL LOVE THIS COWBOY STEW SOUP

It’s smoky, hearty, and full of satisfying layers of flavor.

• Feeds a crowd with simple ingredients
• Packed with protein and flavor
• Perfect balance of sweet and savory from the beans
• Great for weeknight dinners or game-day meals
• Freezes beautifully for later
• Made in just one pot—easy cleanup!

I grew up watching my uncle make Cowboy Stew after long days working in the Texas sun. It was always a “toss it all in” kind of meal—rich, meaty, and hearty enough to feed an army. I’ve carried that same spirit into this recipe, giving it a modern twist while keeping the heart of it the same.

INGREDIENTS YOU’LL NEED

Classic cowboy ingredients meet slow-simmered comfort.

Main Ingredients

• 2 (12-ounce) packages kielbasa sausage, sliced ½ inch thick
  
• 1½ pounds ground beef (80/20)
  
• 1 medium onion, diced
  
• 3 cloves garlic, minced
  
• 3 tablespoons all-purpose flour
  
• 1½ teaspoons salt
  
• ½ teaspoon black pepper
  
• 1 teaspoon chili powder
  
• 1 (14.5-ounce) can petite diced tomatoes (with liquid)
  
• 2 (16-ounce) cans baked beans or ranch beans (with liquid)
  
• 1 (7-ounce) can chopped green chilies (with liquid)
  
• 1 (15-ounce) can sweet corn (with liquid)
  
• 2 medium russet potatoes, peeled and cubed
  
• 1 cup water
  
• 2 tablespoons chopped parsley

Optional Add-Ons or Substitutes

• Use smoked turkey sausage for a lighter option
• Add pinto or black beans for variety
• Toss in diced bell peppers for color
• Stir in hot sauce for a spicy kick
• Pair with hearty cabbage beef bake or garlic parmesan dinner rolls for the perfect Southern-style meal

STEP-BY-STEP INSTRUCTIONS

Cowboy Stew comes together easily with simple, bold flavors.

1. Brown the Meat: Add sausage and ground beef. Cook until browned and crumbly. Drain excess grease if needed.
   
2. Sauté Veggies: Add onion and garlic, cooking 3–4 minutes until fragrant.
   
3. Add Seasoning and Flour: Sprinkle in flour, salt, pepper, and chili powder. Stir to coat and cook 1–2 minutes.
   
4. Add Liquids and Veggies: Pour in tomatoes, beans, green chilies, corn, potatoes, and water. Stir to combine.
   
5. Simmer: Bring to a gentle boil, then reduce heat and simmer uncovered for 30–40 minutes, until potatoes are tender and stew is thickened.
   
6. Finish and Serve: Stir in bacon and parsley before serving hot.

Quick reminders:

• Stir occasionally to prevent sticking.
• Add more water or broth if stew thickens too much.
• Taste before serving and adjust seasoning as needed.
• The longer it simmers, the deeper the flavor gets.

EXPERT TIPS FOR SUCCESS

Make this Cowboy Stew foolproof every time.

• Use a mix of meats for maximum flavor depth
• Brown the meats well for caramelized flavor
• Add Worcestershire for a savory boost
• Let it rest 10 minutes before serving—thickens naturally
• Pair with one pot creamy Cajun sausage pasta for a meaty Southern feast
• Leftovers taste even better the next day!

Every spoonful is smoky, savory, and packed with stick-to-your-ribs goodness.

SERVING SUGGESTIONS

Cowboy Stew shines as the centerpiece of your meal.

• Serve with cornbread or biscuits
• Garnish with cheddar and green onions
• Add a dollop of sour cream for creaminess
• Pair with a crisp green salad or coleslaw
• Serve with meatball and mashed potato bake for a hearty dinner combo

It’s ideal for feeding a crowd or storing away for cozy winter meals.

STORING AND REHEATING

How to Store It

• Let cool completely before refrigerating
• Store in airtight containers up to 4 days
• Freeze up to 3 months
• Thaw overnight in the fridge before reheating

How to Reheat It

• Stovetop: warm slowly over medium-low heat
• Microwave: reheat in 1-minute intervals, stirring between
• Add a splash of water or broth if thickened
• Avoid boiling—just heat gently for best texture

This stew keeps its smoky flavor even after freezing and reheating.

NUTRITION (PER SERVING)

Calories: 745 kcal | Carbohydrates: 52g | Protein: 38g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 125mg | Sodium: 2049mg | Potassium: 508mg | Fiber: 7g | Sugar: 15g | Vitamin A: 158 IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 2mg

FREQUENTLY ASKED QUESTIONS

FINAL THOUGHTS

Cowboy Stew is more than a recipe—it’s a hearty, rustic tradition. With layers of smoky sausage, tender beef, and flavorful beans, it’s comfort food that hits every note.

• Sear the meats for deep flavor
• Let it simmer slow for richness
• Serve with crusty bread or biscuits for the perfect finish

This stew is bold, filling, and pure cowboy comfort in a bowl.

Jake

Cowboy Stew Soup

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This Cowboy Stew is a smoky, hearty, and satisfying one‑pot meal full of sausage, beef, beans, corn, potatoes and a rich tomato base — ideal for cold nights, game days, or feeding a hungry crowd.

Print Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Soup

Cuisine: American

Calories: 745

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 package kielbasa sausage (12‑oz each), sliced ½‑inch thick
• 1.5 lb ground beef (80/20)
• 1 medium onion, diced
• 3 clove garlic, minced
• 3 tbsp all‑purpose flour
• 1.5 tsp salt
• 0.5 tsp black pepper
• 1 tsp chili powder
• 14.5 oz can petite diced tomatoes (with liquid)
• 32 oz two cans baked or ranch beans (with liquid)
• 7 oz can chopped green chilies (with liquid)
• 15 oz can sweet corn (with liquid)
• 2 medium russet potatoes, peeled and cubed
• 1 cup water
• 2 tbsp chopped parsley (for garnish)

Equipment

• Large Dutch oven or heavy pot

Method

 

1. In a large Dutch oven or heavy pot, cook chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add sliced sausage and ground beef to the pot; cook until browned and crumbly. Drain excess grease if necessary.
3. Add diced onion and minced garlic; cook for 3–4 minutes until fragrant.
4. Sprinkle in flour, salt, pepper, and chili powder. Stir to coat the meat and cook for 1–2 minutes.
5. Pour in diced tomatoes (with liquid), beans, green chilies, sweet corn, potatoes, and water. Stir to combine thoroughly.
6. Bring the stew to a gentle boil, then reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally, until potatoes are tender and stew thickens.
7. Stir the reserved crispy bacon and chopped parsley into the stew just before serving. Adjust seasoning if needed and serve hot.

Nutrition

Calories: 745kcalCarbohydrates: 52gProtein: 38gFat: 45gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 125mgSodium: 2049mgPotassium: 508mgFiber: 7gSugar: 15gVitamin A: 158IUVitamin C: 6mgCalcium: 29mgIron: 2mg

Notes

• This stew uses bacon, sausage, and ground beef for big flavor without pork‑only restriction.
• If freezing, drain excess liquid before freezing and rehydrate with water or broth when reheating for best texture.

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