Cowboy Stew

With meats, vegetables, beans and more - this Cowboy Stew is hearty, filling and an absolute family favorite.

Prep Time5

Cook Time50

Total Time55

Course: Main Course, Soup, Stew

Cuisine: American

Servings: - 8

Calories: 622kcal

1- pound ground beef thawed
12- ounce package smoked sausage sliced (I used Hillshire Farm Cajun-Style Andouille)
1 large yellow onion diced
2 teaspoons garlic minced
10- ounce can diced tomatoes and green chilies undrained (I used Rotel)
15- ounce can pinto beans drained and rinsed
15- ounce can yellow sweet corn drained
15- ounce can tomato sauce
2 medium potatoes peeled and cubed
12- ounce bag frozen mixed veggies
2 cups beef broth
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon ground black pepper
Fresh parsley finely chopped for garnish
1-2 teaspoons cayenne pepper optional

Add ground beef to a large stockpot or Dutch oven and cook over medium heat until browned, about 8-9 minutes. Drain grease.
Add sliced sausage and cook over medium heat until beginning to brown on each side, flipping halfway through.
Add onion and garlic then continue to cook over medium heat until translucent, about 4 minutes.
Add diced tomatoes and chilies, beans, corn, tomato sauce, potatoes, mixed veggies, broth, and seasonings to pot, then give a good stir.
Bring to a boil, then reduce heat and simmer for 30-32 minutes or until potatoes are cooked through.
Spoon into bowls, top with fresh parsley, and serve.

This is great served with cornbread, dinner rolls, french bread, tortilla chips, etc.

For the frozen vegetables we use a mixture of green beans, carrots, corn and peas.