Ingredients
Equipment
Method
Brown the meat
- In a large Dutch oven over medium-high heat, brown the ground beef until no longer pink, then drain off excess fat. You should see browned bits stuck lightly to the bottom.
- Add the sliced smoked sausage and brown briefly, about 2 minutes, then remove from the pot. Look for lightly caramelized edges.
Build the stew base
- In the same pot, sauté the diced onion for 3 minutes until softened. Stir until it looks glossy and the edges start to turn translucent.
- Add the minced garlic and cook for 1 minute. It should smell fragrant without browning.
- Add chili powder and smoked paprika and cook for 1 minute, stirring constantly. The spices should look slightly darkened and smell toasted.
- Add Rotel tomatoes, diced tomatoes, beef broth, ranch seasoning, baby potatoes, and pinto beans, then stir to combine. Bring everything to a boil, with visible bubbling across the surface.
Simmer and finish
- Simmer for 15-18 minutes, until the potatoes are tender. A fork should slide in easily and the stew should be gently bubbling.
- Add the corn and browned sausage, then simmer for 5 more minutes. The corn should be hot and the broth should look thick and cohesive.
- Season with salt and pepper to taste. Taste and adjust until the flavors are balanced and bold.
Serve
- Ladle the cowboy stew into bowls and top with shredded cheddar, jalapeños, and green onions. The toppings should melt slightly from the hot stew for a layered finish.
Notes
Pro tip: for a thicker, more spoonable stew, simmer uncovered for the last 5 minutes if it looks too thin. Store in the refrigerator up to 4 days in a sealed container and reheat on the stovetop or in the microwave. Freezing is yes—freeze up to 3 months, then thaw and reheat until hot. For a dietary swap, use turkey or lean ground beef instead of ground beef to reduce overall fat.