If you’re craving something hearty, flavorful, and downright comforting, this Cowboy Stew Recipe is just the thing to warm you up inside and out. I absolutely love how this stew combines smoky kielbasa, savory ground beef, tender potatoes, and a bounty of veggies—all simmered to perfection in one pot. Trust me, once you try it, it might just become your go-to for busy weeknights or cozy weekend dinners.
Why You’ll Love This Recipe
- One-Pot Wonder: You’ll save time with just one pot to manage, making cleanup a breeze—perfect for busy cooks like us.
- Hearty, Homestyle Flavor: The combination of kielbasa, ground beef, and smoky spices creates a stew that tastes like it’s been simmering all day.
- Versatile and Filling: Packed with protein, veggies, and potatoes, this stew satisfies every craving without feeling heavy.
- Family Favorite: My family goes crazy for this, especially on chilly nights when we all want comfort food that sticks to the ribs.
Ingredients You’ll Need
This Cowboy Stew Recipe uses simple, hearty ingredients that blend beautifully for a rich, comforting dish. I find that starting with good-quality kielbasa and fresh veggies really makes a difference. Plus, keeping the beef lean balances the richness perfectly.

- Extra-virgin olive oil: Helps brown the meat beautifully and adds a subtle fruity richness.
- Kielbasa: Adds smoky, savory flavor and a wonderful texture contrast in the stew.
- Lean ground beef (90/10): Provides hearty protein without too much fat.
- Yellow onion: Adds sweetness and depth when sautéed.
- Carrots: Give a lovely, subtle sweetness and a bit of bite.
- Red bell pepper: Brings color and a touch of sweetness to brighten the stew.
- Garlic cloves: Essential for that aromatic, mouthwatering base flavor.
- Chili powder and cumin: These spices bring warmth and a mild kick that make the stew truly crave-worthy.
- Kosher salt: Essential for seasoning every layer of the stew perfectly.
- Low-sodium beef broth: Keeps the stew flavorful and lets you control the saltiness.
- Crushed tomatoes: Add acidity and a rich tomatoey backbone.
- Diced butter potatoes: Creamy potatoes that soak up the stew’s flavors beautifully.
- Kidney or pinto beans: For extra heartiness and texture.
- Frozen mixed peas and corn: A pop of color and sweetness at the end.
- Fresh cilantro (for garnish): Adds a fresh, bright pop that cuts through the richness.
Variations
I love how adaptable this Cowboy Stew Recipe is—feel free to make it your own! Over the years, I’ve tweaked it depending on what I have on hand, and it always turns out great.
- Spice it up: If you like a little heat, I add a pinch of cayenne or some diced jalapeño when cooking the veggies—my family loves the extra kick!
- Veggie-heavy: Sometimes I swap the frozen peas and corn for fresh green beans or even corn on the cob cut into rounds when they’re in season.
- Make it vegetarian: I’ve made a version using plant-based sausage and veggie broth, doubling the beans for protein—it’s surprisingly tasty and super filling.
- Slow cooker style: For days when I’m not in a hurry, I toss everything together in the slow cooker and let it do its magic for 6 hours on low.
How to Make Cowboy Stew Recipe
Step 1: Brown the Kielbasa to Crispy Perfection
Start by heating 1 tablespoon of olive oil over medium heat in a large Dutch oven or stock pot. Add the kielbasa slices in a single layer and don’t move them around — let them brown undisturbed for about 2 minutes per side until they’re crisp and caramelized. This step develops deep flavor and some nice texture contrast you’ll love. Once browned, transfer the kielbasa to a plate and set it aside.
Step 2: Sear the Ground Beef
Using the same pot (no need to wash it!), add the remaining tablespoon of oil and place the ground beef in one large piece. Sear it for about 3 minutes without stirring to build flavor and color. Flip and brown the other side about 2-3 minutes, then break the block into pieces and cook for another minute. Break the meat into small crumbles as it cooks, but don’t worry about cooking it all the way through yet. Transfer the beef to another plate.
Step 3: Cook Veggies and Build Aromatics
If your pot looks dry, add a little extra olive oil. Toss in the diced onion, carrots, and bell pepper. Stir occasionally for about 5 minutes until the veggies soften up nicely. Then stir in the garlic, chili powder, cumin, and kosher salt—cooking it just a minute or so until fragrant will wake up the spices and fill your kitchen with that warm, cozy smell.
Step 4: Deglaze and Combine
Pour about 1 cup of beef broth into the pot and use your spoon or spatula to scrape up those tasty browned bits stuck to the bottom—that’s where much of the flavor lives! Add the rest of the broth, crushed tomatoes, potatoes, beans, and then return the browned beef and kielbasa along with their juices to the pot. Give everything a good stir to combine.
Step 5: Simmer Until Potatoes Are Tender
Bring the stew to a gentle simmer, then reduce the heat to low to maintain a steady simmer—not a boil. Cover and let it cook for 12 to 15 minutes, or until the potatoes are tender when pierced with a fork. This is the moment when all those flavors meld together beautifully.
Step 6: Add the Final Touches
Stir in the frozen peas and corn, cooking just 1 to 2 minutes until the peas turn bright green. That splash of color and sweetness at the end contrasts perfectly with the rich stew. Serve hot with a sprinkle of fresh chopped cilantro—you’ll love the brightness it adds.
Pro Tips for Making Cowboy Stew Recipe
- Don’t Skip Browning: I learned that browning both the kielbasa and beef separately adds layers of flavor and texture you just can’t beat.
- Potato Size Matters: Cut the potatoes into uniform ¼-inch pieces so they cook evenly and absorb all the stew’s delicious juices.
- Gentle Simmer: Keeping the stew on low heat prevents tough meat and mushy veggies, yielding a perfect texture every time.
- Cilantro Finish: Adding fresh cilantro right before serving brightens the entire dish and balances the richness wonderfully.
How to Serve Cowboy Stew Recipe

Garnishes
I always top my cowboy stew with chopped fresh cilantro because it adds a lovely fresh herbal note that cuts through the rich, meaty flavors. Sometimes, I add a dollop of sour cream or shredded cheddar if the mood strikes. A squeeze of fresh lime juice is another trick I’ve picked up that brightens the bowl beautifully.
Side Dishes
This stew shines on its own, but I love serving it with warm cornbread or a crusty baguette to soak up all that savory sauce. For a lighter side, a simple green salad with vinaigrette balances the hearty stew nicely.
Creative Ways to Present
For special occasions, I’ve scooped the stew into mini Dutch ovens or rustic bread bowls—they make a fun, cozy presentation that guests always comment on. You can also garnish with avocado slices or crispy tortilla strips for extra texture.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and they keep beautifully for up to 4 days. The flavors actually deepen overnight, making it taste even better the next day.
Freezing
This cowboy stew freezes really well—just cool it completely, portion it out, and freeze in freezer-safe containers or bags. When you’re ready, thaw overnight in the fridge and reheat gently on the stove.
Reheating
I reheat leftovers over low-medium heat on the stove with a splash of beef broth or water to loosen it up. Stirring occasionally helps maintain the stew’s luscious texture without drying it out.
FAQs
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Can I make the Cowboy Stew Recipe in a slow cooker?
Absolutely! Brown the kielbasa and beef on the stove first for extra flavor, then add everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the potatoes are tender and flavors meld beautifully.
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What can I substitute for kielbasa if I can’t find it?
You can use smoked sausage, chorizo, or even thick-cut bacon pieces. Each will bring a slightly different flavor but still provide that smoky, savory punch the stew needs.
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Is this stew freezer-friendly?
Yes! This Cowboy Stew Recipe freezes wonderfully. Just cool it fully, then freeze in individual portions for easy future meals.
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Can I use fresh tomatoes instead of canned crushed tomatoes?
Sure! Use about 5-6 ripe tomatoes, peeled and crushed. It’s a bit more prep but will give a fresh, bright flavor to your stew.
Final Thoughts
This Cowboy Stew Recipe is truly one of those dishes I keep returning to because it checks all the boxes—easy to make, packed with flavor, and perfect for feeding a crowd or meal prepping for the week. I hope you enjoy making it as much as my family and I do. Give it a try, and soon you’ll see why it’s become a beloved staple in my kitchen—and will probably become one in yours too!
Print
Cowboy Stew Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
Description
This hearty Cowboy Stew combines savory kielbasa, lean ground beef, a medley of fresh vegetables, and spices in a rich tomato and beef broth base. It’s a satisfying one-pot meal perfect for cozy dinners, featuring tender potatoes, beans, and vibrant peas and corn, all garnished with fresh cilantro for a burst of flavor.
Ingredients
Meat and Sausage
- 2 tablespoons extra-virgin olive oil (divided, plus additional as needed)
- 13 ounces kielbasa, cut into ¼-inch-thick coins
- 1 pound lean ground beef (90/10)
Vegetables and Aromatics
- ½ medium yellow onion, diced (about 1 cup)
- 2 medium carrots, diced into ¼-inch pieces (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 3 garlic cloves, minced (about 1 tablespoon)
- 2 cups diced butter potatoes (about 7 small potatoes)
- 1 (13-ounce) bag frozen mixed peas and corn
- Chopped fresh cilantro (for garnish)
Spices and Seasonings
- 1 ½ teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
Liquids and Canned Goods
- 4 cups low-sodium beef broth (divided)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney or pinto beans, drained and rinsed
Instructions
- Brown the kielbasa: Heat 1 tablespoon of olive oil in a large stock pot or Dutch oven over medium heat. Add the kielbasa coins and cook undisturbed until browned and crisp on both sides, about 2 minutes per side. Once browned, transfer kielbasa to a plate and set aside.
- Cook the ground beef: In the same pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the ground beef as one piece and sear undisturbed until browned, about 3 minutes on one side and 2 to 3 minutes on the other. Break the meat into four pieces and cook for another minute, then crumble into smaller pieces. Transfer the partially cooked beef to a plate; it will finish cooking later.
- Sauté vegetables: If the pot is dry, drizzle in a little more olive oil. Add diced onions, carrots, and red bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. Then add minced garlic, chili powder, cumin, and kosher salt. Cook for 1 minute until fragrant.
- Deglaze and add liquids: Pour about 1 cup of the beef broth into the pot and scrape up browned bits from the bottom to incorporate all the flavors. Add the remaining broth along with crushed tomatoes, the ground beef and any accumulated juices, the browned kielbasa, diced potatoes, and drained beans.
- Simmer stew: Bring everything to a gentle simmer, then reduce heat to low and maintain a simmer. Cook uncovered for 12 to 15 minutes or until the potatoes are tender when pierced with a fork.
- Finish with frozen vegetables: Stir in the frozen peas and corn, cooking for 1 to 2 minutes until they are heated through and vibrant green.
- Serve: Ladle the stew into bowls and garnish with chopped fresh cilantro. Serve hot for a comforting, flavorful meal.
Notes
- This one-pot cowboy stew is packed with protein, fiber, and vitamins from the combination of meats, beans, and vegetables making it very satisfying and nutritious.
- Adjust the chili powder to your heat preference; adding smoked paprika can also add a nice depth of flavor.
- Using low-sodium broth helps control the saltiness of the stew.
- The stew can be made in advance and tastes even better the next day after flavors meld.
- Leftovers store well in the refrigerator for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 of 8 servings
- Calories: 445 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 39 g
- Fiber: 9 g
- Protein: 28 g
- Cholesterol: 67 mg