Texas Cowboy Stew Recipe with Bacon, Beef & Sausage

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My Texas Cowboy Stew actually fills up my always–hungry boys! That’s because it’s loaded with smoky bacon, spicy sausage, ground beef, and potatoes. They all simmer together in a rich broth for a hearty stew.

Bowl of Texas cowboy stew with some corn bread and a gold spoon.

What Sets This Texas Stew Recipe Apart

Flavor First! Rendering the bacon first builds flavor that carries through every bite.
Different Textures: Potatoes give the stew its thickness, while the corn and beans keep it hearty without being heavy.
Flexible Cooking Methods: Works perfectly on the stovetop, in the crockpot, or in the Instant Pot.
True Texas Flavor: Cumin, chili powder, and green chiles give it a kick without overpowering the stew.

Texas Cowboy Stew Ingredients

Bring on the HEAT! Use a medium or hot can of diced green chiles or add a few pinches of red pepper flakes to add some heat
Topping Ideas: Top it with sour cream, avocado, shredded cheese, tortilla chips, or whatever you like!
Sausage: Instead of smoked sausage, you can use kielbasa sausage.
Broth Options: You can use chicken broth, veggie broth, or water. But, beef broth adds the richest flavor and goes best with the meat.
Add-ins: Add extra beans or veggies like green beans, carrots, jalapeños, bell peppers, or black beans. If it gets too thick, stir in ½ cup more beef broth.

How To Make Texas Cowboy Stew

You are going to love this easy cowboy stew recipe! Pro tip: if you make this a day ahead, the flavors will deepen overnight! Then you can reheat for a quick and easy dinner the next day! Serve with a side of my sweet, fluffy corn bread!

Cook Bacon: Dice the bacon into small pieces, then add it to a large pot or Dutch oven over medium-high heat. Stir and cook until crisp, 5-7 minutes. Remove the bacon from the pot with a slotted spoon onto a plate lined with paper towels to drain. Drain off most of the grease in the pot.
Cook Ground Beef: Add the ground beef to the pot and cook and crumble until no pink remains, about 5-7 minutes.
Add: Add the chopped onion, garlic, and sausage, and continue to cook until the onion is translucent and the sausage is browned.
Combine & Simmer: Lower to medium heat, then add the diced tomatoes, beans, green chilies, corn, potatoes, broth, cumin, chili powder, and cooked bacon to the pot. Season with salt and ground black pepper to taste. Once bubbling, reduce the heat to medium-low and cover the pot. Simmer Texas cowboy stew for 45 minutes to an hour, stirring occasionally.

Bacon cooking in the bottom of the dutch oven.

Instant Pot & Crockpot Instructions

Texas Cowboy Stew Instant Pot Instructions
1. Cook Meat: Use the Sauté setting for steps 1–2: crisp bacon, then brown beef, sausage, onion, and garlic.
2. Combine: Add all remaining ingredients; stir to combine.
3. Cover and Seal: Secure the lid and seal the valve.
4. Cook: Cook on Manual (High) for 4 minutes.
5. Release: Manually release the steam and test the potatoes before serving.
Texas Cowboy Stew Crockpot Instructions
1. Brown Meat: In a skillet, crisp bacon and brown beef, sausage, onion, and garlic (steps 1–2).
2. Add to Crockpot: Transfer to a 6–7 quart slow cooker.
3. Combine: Add the remaining ingredients and stir.
4. Cook: Cook on LOW for 6–7 hours or HIGH for 3–4 hours.

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Dice 6 slices bacon into small pieces, then add to a large pot or Dutch oven over medium-high heat. Stir and cook until crisp, 5-7 minutes. Remove the bacon from the pot with a slotted spoon onto a plate lined with paper towels to drain. Drain off most of the grease in the pot.
Add 1 pound lean ground beef to the pot and cook and crumble until no pink remains, about 5-7 minutes. Add 1 cup diced onion, 2 teaspoons minced garlic, and 14 ounces smoked sausage, and continue to cook until the onion is translucent and the sausage is browned.
Lower the heat to medium and add 1 (14.5-ounce) can diced tomatoes, 1 (15.5-ounce) can pinto beans, 1 (15-ounce) can black beans, 1 (14.5-ounce) can diced tomatoes and green chiles, 1 (15-ounce) can whole kernel corn, 3 cups peeled and diced Yukon Gold potatoes, 2 ½-3 cups beef broth, 2 teaspoons cumin, 2 teaspoons chili powder, and reserved bacon to the pot. Season with salt and ground black pepper to taste.
Once bubbling, reduce the heat to medium-low and cover the pot, then simmer for 45 minutes to an hour, stirring occasionally.

Storing & Reheating Instructions

Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
Freezing: Cool completely, then freeze in a freezer-safe container or bag for up to 3 months.
Reheating: Thaw overnight in the fridge and warm on the stovetop until heated through.

Calories: 426kcalCarbohydrates: 38gProtein: 25gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 65mgSodium: 1103mgPotassium: 1086mgFiber: 8gSugar: 4gVitamin A: 228IUVitamin C: 25mgCalcium: 91mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.