Description
This bold and rustic cowboy stew combines ground beef, sausage, beans, potatoes, corn, and tomatoes in a smoky, savory broth — a one-pot, stick-to-your-ribs comfort dish that’s perfect for chilly nights or big family gatherings.
Ingredients
Units
Scale
- 1 lb ground beef
- 1/2 lb smoked sausage, sliced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups baby potatoes, halved
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) pinto beans, drained
- 1 can (15 oz) sweet corn, drained
- 1 can (15 oz) diced tomatoes with juice
- 2 cups beef broth
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned. Remove excess grease if necessary.
- Add sausage slices and cook for 3–4 minutes until lightly browned.
- Stir in onion and garlic, cooking until softened.
- Add potatoes, beans, corn, diced tomatoes, and beef broth.
- Season with smoked paprika, cumin, salt, and pepper. Stir well.
- Bring stew to a simmer, cover, and cook for 25–30 minutes, or until potatoes are tender.
- Serve hot, garnished with fresh parsley.
Notes
- For extra heat, add a pinch of red pepper flakes or a diced jalapeño.
- This stew can be made ahead and stored in the fridge for up to 3 days.
- Try swapping out the beans or using different types of sausage for variety.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg
