Description
A hearty stew featuring smoked sausage, beef, and beans, perfect for a comforting meal.
Ingredients
Scale
- 1 pound smoked sausage, sliced into ½-inch thick rounds
- 2 pounds lean beef stew meat, cut into 1-inch pieces
- 4 cups russet or Yukon Gold potatoes, cut into 1-inch cubes
- 1 can (15 ounces) pinto beans or kidney beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, preferably fire-roasted
- 2 tablespoons tomato paste
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 bell peppers, diced (mix of red and green recommended)
- 4 cups rich beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 cup frozen corn kernels (optional)
- 1 cup diced carrots or celery (optional)
Instructions
- Prepare Your Ingredients: Slice your smoked sausage into ½-inch thick rounds. If using beef stew meat, ensure it’s cut into 1-inch cubes. Dice the onion, bell peppers, and potatoes into about 1-inch cubes. Mince the garlic. Have your canned tomatoes, beans, and broth ready.
- Brown the Sausage: In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil or a bit of the sausage’s rendered fat over medium-high heat. Add the sliced smoked sausage and cook until it’s nicely browned and slightly crispy, about 5-7 minutes. Remove the sausage from the pot with a slotted spoon and set aside, leaving any rendered fat in the pot.
- Sear the Beef: If using stew beef, pat the beef cubes dry with paper towels. Season them generously with salt and pepper. Add them to the hot pot in a single layer, working in batches if necessary to avoid overcrowding. Sear the beef until deeply browned on all sides, about 8-10 minutes per batch. Remove the beef and set it aside with the sausage.
- Sauté the Aromatics: Reduce the heat to medium. Add the diced onion and bell peppers to the pot, adding a little more oil if needed. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, to deepen its flavor.
- Deglaze and Build Flavor: Pour in about a cup of the beef broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits.
- Add Liquids and Spices: Return the seared beef to the pot. Stir in the remaining beef broth, diced tomatoes (undrained), chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Give it a good stir to combine everything.
- Simmer the Stew: Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1 to 2 hours, or until the beef is very tender and easily falls apart. Stir occasionally to prevent sticking.
- Add Potatoes, Sausage, and Beans: Once the beef is tender, stir in the diced potatoes, the reserved browned smoked sausage, and the drained and rinsed pinto or kidney beans. If the stew seems too thick, you can add a little more beef broth. Bring it back to a gentle simmer and cook for another 20-30 minutes, or until the potatoes are fork-tender.
- Finish and Serve: Stir in the frozen corn kernels (if using) and cook for an additional 5 minutes until heated through. Taste the Texas Cowboy Stew and adjust seasonings as needed. Ladle the hot stew into bowls and serve immediately.
Notes
- This stew can be made ahead of time and tastes even better the next day.
- Feel free to add more vegetables based on your preference.
- Adjust the spice levels by adding more or less cayenne pepper.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 70mg