As soon as you hear the words Cowboy Stew, you think hearty—and you’re not wrong! Bacon, ground beef, and sausage combine with veggies, beans, and potatoes to make this satisfying comfort food dinner.

Bowl of cowboy stew with spoon


I was going to start this post with an enthusiastic “Howdy, Pardner!” But that might be a little too on the nose. So let’s instead begin with the fact that THIS is the time of year to add some new weeknight dinners to your arsenal, and cowboy stew is one you’ll make again and again as the weather turns and evenings get busier with school back in swing.

It’s basically an amped up version of chili—this is not a “less is more” kind of recipe, but a “more is more is super more” dish. It’s loaded with big, bold flavors, but not so much so that your kids will turn up their noses at it. (Even the name “cowboy stew” is kid-friendly!)

Although there is a long list of ingredients, most of them are easy—canned beans, frozen veggies—and the process of making cowboy stew is also incredibly simple. Most of the cooking time is hands-off, giving you more time to wrangle your little cowboys (and cowgirls) and get them to do their homework!

Overhead view of ingredients for cowboy stew

Ingredients for Cowboy Stew

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

  • Bacon – You can use turkey bacon if you don’t eat pork.
  • Ground Beef – I like a lower fat ground beef so I don’t have to drain off the grease.
  • Kielbasa – Or another variety of smoked sausage.
  • Fresh Vegetables – Yellow onion, carrots, and garlic.
  • Seasonings – Chili powder, ground cumin, and smoked paprika, along with salt and pepper.
  • Canned Vegetables – Green chiles and diced tomatoes. Green chiles come in hot or mild, so choose wisely!
  • Beans – Kidney beans drained and baked beans. You can use a different type of bean instead of kidney if you prefer.
  • Low-Sodium Beef Broth – If you want to use regular beef broth, do not add any additional salt until the very end of the recipe, then season to taste.
  • Yukon Gold Potatoes – Leave the skin on; it’s thin, so it doesn’t change the texture of the finished dish much.
  • Frozen Vegetables – Corn, peas and carrots, and green beans—thaw them first.
  • Fresh Parsley – If desired. Cilantro or green onions would work too.
Pouring broth into cowboy stew

How to Make Cowboy Stew

This is a quick overview of the steps involved in making cowboy stew. For more detailed instructions, see the printable recipe card at the bottom of the page.

  1. Cook the bacon. Add it to a Dutch oven and cook until crispy. 
  2. Brown the beef. Cook the ground beef, breaking it up with a spatula as you go. 
  3. Add the next few ingredients. Stir in the sausage, onions, and carrots and cook until the onions soften.
  4. Season. Reduce the heat to low and stir in the garlic, chili powder, cumin, and paprika until fragrant.
  5. Simmer. Add the tomatoes, chiles, kidney beans, baked beans, beef broth, and potatoes. Increase the heat, then once it comes to a boil, reduce heat to a simmer.
  6. Add the frozen veggies. Once the potatoes are tender, stir in the thawed frozen veggies. Cook until warmed through.
  7. Finish. Season with salt and pepper and serve with parsley.

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Finished cowboy stew in Dutch oven

Tips for Making Cowboy Stew

Here are a few little tips for making your cowboy stew turn out perfect.

  • Tweak it to your liking. There are a lot of ingredients in this recipe, so feel free to add or subtract based on your preferences. No single in here is so crucial that leaving it out will be a deal-breaker.
  • Use a slow cooker. If you want to make this recipe even easier, try cooking it in a slow cooker. Brown the bacon and beef first, then add all the ingredients to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
  • Top with your favorite toppings. A lot of your favorite chili toppings will work for cowboy stew too. Serve with shredded cheese, sour cream, oyster crackers, or hot sauce on top for an extra kick of flavor.
  • Use it for meal prep. Make cowboy stew on a Sunday and have it for dinner the next day or two. This stew also freezes well if you leave out the potatoes, so don’t be afraid to make a big batch and save some for later. Transfer it to an airtight container and freeze for up to 3 months; thaw in the fridge before reheating.
Overhead view of hearty cowboy stew in bowl and pot

What to Serve With Cowboy Stew

More Hearty Soup and Stew Recipes

Spoonful of cowboy stew held over bowl

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Bowl of hearty cowboy stew with spoon

Get the Recipe: Cowboy Stew

Yield: 8 servings
Bacon, ground beef, and sausage combine with veggies, beans, and potatoes to make this easy cowboy stew a satisfying comfort food dinner!
5 from 1 vote
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Ingredients

  • 4 slices bacon, chopped
  • 1 pound ground beef
  • 1 pound Kielbasa sausage, sliced or any other variety smoked sausage
  • 1 medium yellow onion , chopped
  • 2 large carrots, peeled and chopped
  • 3 cloves garlic , minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 (28-ounce) can diced tomatoes
  • 1 can diced green chiles
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 can baked beans
  • 2 cups low-sodium beef broth
  • 4 cups diced Yukon gold potatoes
  • 2 cups frozen thawed corn
  • 1 ½ cups frozen thawed peas and carrots
  • 1 cup frozen thawed green beans
  • Kosher salt and fresh ground pepper, to taste
  • Chopped fresh parsley, optional

Instructions 

  • Cook the bacon over medium heat in a Dutch Oven or large pot until crispy.
  • Add the ground beef and cook until browned, breaking up with a spoon or spatula into small pieces.
  • Add the sliced smoked sausage, onions, and carrots. Continue cooking over medium-high heat until the onions begin to soften.
  • Reduce the heat to low and stir in the garlic, chili powder, cumin, and paprika. Cook for 1 minute longer while continuing to stir.
  • Add the tomatoes, chiles, kidney beans, baked beans, beef broth, and potatoes.
  • Increase the heat and bring the mixture to a low boil. Reduce the heat and simmer until the potatoes are tender.
  • Add the frozen peas, corn, and green beans. Continue to cook for 2-3 minutes. Season with kosher salt and fresh ground black pepper to taste.
  • If desired sprinkle with chopped fresh cilantro or parsley.
Calories: 612kcal, Carbohydrates: 59g, Protein: 35g, Fat: 28g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 0.2g, Cholesterol: 89mg, Sodium: 1262mg, Potassium: 1742mg, Fiber: 12g, Sugar: 6g, Vitamin A: 5692IU, Vitamin C: 44mg, Calcium: 129mg, Iron: 7mg
Author: Kellie
Course: Beef, Main Course, Soup
Cuisine: American