This Dutch Oven Cowboy Stew is a hearty and satisfying bowl of stew. To the kielbasa sausage and ground beef, I add a variety of vegetables, fresh garlic and spices. Russet potatoes are also added to my Dutch oven stew, making this a great one pot dinner.
Dutch Oven Cowboy Stew
The kielbasa sausage and ground beef bring rich and meaty flavor to this delicious Texas cowboy stew. The spices, enhance the overall taste, giving it a satisfying kick without overwhelming the dish. The diced tomatoes contribute a tangy and slightly acidic element, which adds brightness to the dish.
In term of texture, the kielbasa sausage and ground beef bring a tender and meaty texture to the Cowboy Stew that adds substance to each bite and the vegetables provide a pleasant crunch.
Cowboy beef stew is filling and nutritious, loaded with healthy vegetables and a big bowl of comfort that will warm you from the inside out on a cold fall day.
If you want to get ahead this Easy Cowboy Stew can be made up the day before then left to sit. Soups and stews taste even better the next day when all the flavors have had a chance to meld together and intensify.
Dutch Oven Cowboy Stew recipe ingredients
- SAUSAGE: I use 4 kielbasa sausage which are pork sausages flavored with garlic, herbs and a little smoke.
- BEEF: I use 1 pound of ground beef to serve 8. I recommend using 80-85% lean beef for the best flavor.
- VEGETABLES: the stew contains onions, green bell peppers, canned sweetcorn and a jalapeno for a little added chili heat.
- GARLIC: use fresh garlic as it has the best flavor.
- POTATOES: I add russet potatoes into the stew, Yukon gold potatoes would be a good option too.
- TOMAOTES: I use canned diced tomatoes.
- BEANS: for ease I use a can of pinto beans in the stew. If you use dried beans you will have to soak them overnight then cook them before adding to the stew.
- BROTH: use a good quality beef broth which will make a difference to the finished dish.
- SEASONING: I season the stew with salt, black pepper and chili powder for added heat.
- HERBS: The dish if finished with a garnish of freshly chopped parsley.
How to make Cowboy Stew in Dutch Oven
Place a Dutch oven or large, heavy-bottomed pot over medium-high heat. Add water and bring to a boil.
Boil the sausage in water for about 1 minutes.
Drain the sausage and cut into 1/2 inch slices.
In the sauce pot add the ground beef, onion and bell pepper, and saute until the beef is completely cooked through. About 10 minutes.
Stir occasionally to ensure even cooking.
Add the rest of the ingredients except the parsley.
Reduce the heat to low, cover the pot, and let it cook for approximately 20-30 minutes. This will allow the potatoes to become tender.
Remove the pot from the heat.
Sprinkle the chopped parsley over the top.
The cowboy stew is ready to be served. Ladle generous portions into bowls.
- Cowboy stew is traditionally made with ground beef, but you could also use ground pork, lamb, chicken or turkey in this stew.
- I’ve used Kielbasa sausages, but a smoked sausage or chorizo would be good substitutes.
- Use any color of bell pepper in the stew.
- Add extra vegetables like carrots, celery or zucchini.
- Saute some chopped smoked bacon along with the ground beef.
- Add in a handful of leftover roast ham.
- For extra smoky flavor add a teaspoon of smoked paprika.
- Some ground cumin can also be added to the stew for an extra layer of flavor.
- Beef broth can be substituted for chicken broth.
Serve the stew with my Sprite Biscuits, warm crusty bread, or a side of cornbread – perfect for mopping up all gravy from the stew.
To add extra flavor and freshness, you can garnish your Rustic Cowboy Stew with a variety of toppings and garnishes. Here are some popular options for you to try:
- shredded cheddar cheese
- sour cream
- diced avocado
- chopped green onions
- a sprinkle of fresh cilantro
Recipe hints & tips
- For an extra kick of heat, leave the seeds and membranes intact when dicing the jalapeno. If you prefer a milder flavor, remove the seeds and membranes before adding the jalapeno to the dish.
- If you’re short on time, you can use canned diced potatoes instead of fresh ones. Just make sure to drain and rinse them before adding them to the pot.
- You can also use a bag of frozen vegetables in this stew if you are pushed for time.
- If you prefer a thicker consistency, you can mash some of the cooked potatoes against the side of the pot using a spoon. This will help release their starches and naturally thicken the stew.
- This is a great make ahead dish so consider making it ahead of time. This dish tastes even better when allowed to sit for a while, as it gives the flavors more time to meld together.
While kielbasa sausage adds a distinct flavor to the dish, you can certainly experiment with other types of sausages. Smoked sausages like Andouille or chorizo can be great alternatives that bring their own unique flavors to the recipe.
The spice level can be customized to suit your preference. If you prefer a milder flavor, you can reduce the amount of chili powder or omit the jalapenos altogether.
Yes, you can adapt this recipe for a slow cooker. Simply follow the instructions up until step 4, where you combine all the ingredients. Instead of simmering on the stove-top, transfer the mixture to a slow cooker and cook on LOW heat for 6-8 hours or on HIGH heat for 3-4 hours.
Transfer the stew to an airtight container or divide it into smaller portions for individual servings. Store the stew in the refrigerator for up to 3-4 days.
To freeze the stew, transfer it to freezer-safe containers or resealable freezer bags. The stew will last 3 months in the freezer. When ready to enjoy, thaw the frozen stew in the refrigerator overnight. Reheat it on the stove-top or in the microwave until heated through.
Try some of my favorite beef stew recipes here at When is Dinner:
- Amish Beef Stew
- Slow Cooker Ground Beef Stew
- Dutch Oven Beef Stew
- Crock Pot Beef Stew
- Instant Pot Beef Stew
- Irish Beef Stew
- 4 kielbasa sausage, cut into 1/2inch slices
- 1 pound ground beef,
- 1 large onion, diced
- 1 green bell pepper diced
- 1 jalapeno diced
- 3 cloves garlic, minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons chili powder
- 1 (28 oz) can diced tomatoes
- 1 (16 oz) pinto beans rinse and drain
- 1 cup frozen sweet corn
- 4 medium russet potatoes, peeled and cut into 1/2 inch cubes
- 1 1/4 cup beef broth
- 2 tablespoons parsley, chopped
- Place a Dutch oven or large, heavy-bottomed pot over medium-high heat. Add water and bring to a boil.
- Boil the sausage in water for about 1 minutes.
- Drain the sausage and cut into 1/2 inch slices.
- In the sauce pot add the ground beef, onion and bell pepper, cook until the beef is completely cook. About 10 minutes.
- Stir occasionally to ensure even cooking.
- Add the rest of the ingredients except the parsley.
- Reduce the heat to low, cover the pot, and let it cook for approximately 20 to 30 minutes. This will allow the potatoes to become tender.
- Remove the pot from the heat.
- Sprinkle the chopped parsley over the top.
- The cowboy stew is ready to be served.
- Ladle generous portions into bowls.
For an extra kick of heat, leave the seeds and membranes intact when dicing the jalapeno. If you prefer a milder flavor, remove the seeds and membranes before adding the jalapeno to the dish.
This dish tastes even better when allowed to sit for a while, as it gives the flavors more time to meld together. Consider making it ahead of time.
Amount Per Serving: Calories: 926Total Fat: 65gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 38gCholesterol: 184mgSodium: 2706mgCarbohydrates: 43gFiber: 5gSugar: 11gProtein: 44g
Nutritional information is approximate and for guidance only.