One Pot Cowboy Stew: The 30-Minute Secret to a Hearty Dinner

Introduction

The air here in Bend, Oregon, often smells of pine and, lately, the promise of snow, but on Saturday mornings, it usually smells of bacon. It’s the scent that drifts up the stairs and pulls the kids, Olivia and James, out of their beds and into the kitchen, a tradition Ethan (my husband, the photographer) captured perfectly last fall kids draped over the counter, waiting for those crisp, smoky strips. That’s the atmosphere that calls for comfort food, the kind of meal that wraps you in a blanket of flavor and warmth. And nothing delivers that feeling quite like a robust, hearty cowboy stew.

I don’t chase perfection in food, I chase connection, and this one pot Cowboy Stew is pure connection served in a bowl. It’s what I call a Kitchen Confidant recipe it holds your hand through a busy weeknight. I first came across the idea of a cowboy stew recipe when browsing dishes championed by folks like The Pioneer Woman, realizing that the core ingredients simple proteins, potatoes, and beans create a flavor profile everyone loves. This particular version is designed to be the ultimate easy one-pot cowboy stew recipe ready in 30 minutes, minimizing the cleanup while maximizing that deep, savory taste. It starts with browning some smoky bacon and then layering in ground beef and sausage a true celebration of the ranch style. We’re talking about a quick, comforting, and absolutely satisfying meal that has become a staple for our family dinners, especially when we need a dose of simple, authentic flavor. It’s better than any casserole, feeling like a big hug, and it holds up beautifully if you want to turn this into a slow-cooked crockpot cowboy stew later on.

Table of Contents

• Why You’ll Love This one pot Cowboy Stew
• Ingredients for one pot Cowboy Stew
• How to Make one pot Cowboy Stew
• Pro Tips & Variations of one pot Cowboy Stew
• one pot Cowboy Stew Serving Suggestions
• one pot Cowboy Stew Storage & Reheating
• FAQ about one pot Cowboy Stew
• Final Thoughts

Why You’ll Love This one pot Cowboy Stew

This isn’t just another stew, it’s a culinary hug that reminds me of big skies and open ranges, even right here in Bend. We call it our ‘trail rescue’ meal because it saves the day when time is short, but appetites are big. Ethan particularly loves how easily this Texas cowboy stew comes together.

• It’s Truly One-Pot: Everything, from browning the meats to simmering the potatoes, happens in a single heavy pot or Dutch oven, drastically cutting down on dish duty.
• Speedy and Satisfying: Designed to be an easy cowboy stew, this recipe is ready from start to serve in under 35 minutes, perfect for busy school nights with Olivia and James.
• Flexible Flavor Profile: You can easily adapt the heat level. Want a Southwestern kick? Add extra green chilies cowboy stew style, or keep it milder for the kids.
• High-Value Comfort Food: Combines multiple proteins (bacon, ground beef, and kielbasa) with vegetables and hearty beans, making it a complete meal that sticks to your ribs.

Ingredients for one pot Cowboy Stew

The beauty of this one pot Cowboy Stew lies in its robust, yet simple ingredients. We’re aiming for that deeply satisfying, slightly smoky, and savory taste. I always recommend using quality ingredients, especially when cooking with multiple meats.

• 1/2 lb Thick-cut bacon, diced
• 1 lb Lean ground beef (85/15 preferred for flavor)
• 1 lb Smoked kielbasa sausage or fully cooked smoked sausage, sliced (try chicken sausage for a lighter take)
• 1 large Yellow onion, diced
• 3 cloves Garlic, minced
• 2 cups Beef Broth (low sodium)
• 1 (14.5 oz) can Diced Tomatoes, undrained
• 1 small can (4 oz) Diced Green Chilies (mild or hot, depending on preference)
• 1 (15 oz) can Ranch Style Beans, undrained (or use kidney or black beans for substitution)
• 1 cup Frozen Peas or mixed vegetables
• 2 medium Russet potatoes, peeled and diced into 1/2-inch cubes
• 1 Tbsp AP flour (optional, for thickening)
• 2 tsp Chili Powder
• 1 tsp Dried Oregano
• 1/2 tsp Cumin
• Salt and freshly ground Black Pepper, to taste

How to Make one pot Cowboy Stew

Step-by-Step Instructions for one pot Cowboy Stew

The goal is efficiency and maximizing that beautiful caramelized flavor released by the meat. Keep your heat medium-high to get a nice sear without burning the spices.

1. Render the Bacon: In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside, reserving about 2 tablespoons of bacon grease in the pot. This is flavor gold!
2. Brown the Meats: Add the ground beef and sliced kielbasa to the pot. Cook until the beef is fully browned and no pink remains, breaking up the beef with a spoon. Drain off any excess grease, leaving just a thin layer of fat.
3. Sauté Aromatics: Reduce the heat to medium. Add the diced onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, cumin, and oregano, cooking for just 1 minute until fragrant. The aroma should be intoxicating, slightly toasted like the late summer sun.
4. Build the Stew Base: If you are looking for a slightly thicker stew, sprinkle the flour over the meat and vegetable mixture and stir for 1 minute. Slowly pour in the beef broth, scraping up any browned bits from the bottom of the pot (the ‘fond’), which adds immense depth of flavor.
5. Simmer the Solids: Add the diced potatoes, diced tomatoes, green chilies, and the Ranch Style Beans (or preferred baked beans cowboy stew substitute), including the liquid from the cans. Season generously with salt and pepper.
6. Cook Until Tender: Bring the mixture to a boil, then immediately reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
7. Finish and Serve: Stir in the frozen peas (they will heat through quickly) and the reserved crispy bacon. Adjust seasoning if necessary. Serve hot.

Pro Tips & Variations of one pot Cowboy Stew

My kitchen philosophy is always about adaptation. While this easy cowboy stew recipe is perfect as is, sometimes you need to tailor it to dietary needs or what you have in your pantry.

• For a True Texas Cowboy Stew: To deepen the smoky flavor preferred in some regions, add 1 teaspoon of liquid smoke along with the beef broth, and consider adding a can of fire-roasted tomatoes.
• Thickening Agent: If you forget the flour in Step 4, simply mix 1 tablespoon of cornstarch with 2 tablespoons of cold water (a slurry) and stir it into the simmering stew during the last 5 minutes of cooking.
• Crockpot Adaptation (Crockpot Cowboy Stew Instructions): Follow steps 1-3 entirely on the stovetop. Transfer the meat mixture to your slow cooker. Add all remaining ingredients (except peas and bacon). Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir in frozen peas and bacon 30 minutes before serving. For more creamy crockpot dinners, check out ideas inspired by our friends at Gonna Want Seconds.
• Vegetarian Cowboy Stew: Omit the meat and bacon. Use olive oil to sauté the aromatics. Substitute the proteins with 1 cup of chopped mushrooms, 1 cup of textured vegetable protein (TVP), and use a vegetable broth base. Increase the amount of beans (pinto, black, and kidney combination works well).

one pot Cowboy Stew Serving Suggestions

This hearty cowboy stew is a meal onto itself, but I love serving it with a little something extra to mop up the rich broth.

Perfect Pairings:

• Cornbread: A slightly sweet cornbread is the classic partner for any chili or stew.
• Crusty Bread: A freshly baked baguette or a sourdough loaf is essential for soaking up the savory juices.
• Toppings: Don’t neglect the details! Offer shredded cheddar cheese, a dollop of sour cream or plain Greek yogurt, sliced jalapeños, and fresh cilantro or green onions.
• Simple Salad: A quick side salad with a light vinaigrette offers a fresh contrast to the richness of the stew.

one pot Cowboy Stew Storage & Reheating

The great thing about this one pot Cowboy Stew is that it tastes even better the next day—the flavors marry beautifully overnight. It’s perfect for meal prepping.

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: This stew freezes remarkably well. Cool the stew completely, transfer it to freezer-safe containers, leaving about 1 inch of headspace. Freeze for up to 3 months. Note: Potatoes may become slightly softer upon thawing, but the flavor remains excellent.
• Reheating: Reheat the stew gently on the stovetop over medium-low heat, stirring occasionally. If the stew is too thick after storage, add a splash of beef broth or water to reach your desired consistency.

FAQ about one pot Cowboy Stew

As an American Food Writer, I get a lot of questions about how to adapt robust recipes like this. Here are the most common inquiries about the cowboy stew.

Can I make this a truly one-pot Cowboy Stew with bacon, beef, and sausage without browning the meat first?

Technically, yes, you can skip the browning step, especially if you are using a slow cooker (often called a ‘dump-and-go’ method). However, browning the bacon and then the ground beef (Step 1 and 2) before adding the liquid develops a crucial layer of caramelized flavor, called the Maillard reaction. This simple step is vital to getting that deep, savory hearty cowboy stew flavor that separates a great dish from a good one.

What is the difference between Cowboy Stew and Chili?

While both are hearty, meat-based, Texan-adjacent stews, chili typically focuses heavily on chili peppers and typically omits bulky vegetables like potatoes and corn, or beans sometimes. Cowboy stew, particularly the texas cowboy stew with beans potatoes version we are making, is characterized by the inclusion of potatoes and often uses a broader mix of vegetables and multiple types of cooked meat (like bacon and sausage). Cowboy stew is usually more substantial and less sauce-based than traditional chili.

Can I use dried beans instead of canned beans? (And what about ranch style beans cowboy stew?)

Yes, you can use dried beans, but you must precook them entirely before adding them into this 30-minute recipe, otherwise, they won’t soften in time. If you’re opting for the slow cooker, you can use dried beans, but soak them overnight and increase the broth slightly. Ranch style beans cowboy stew versions are often used because these canned beans are pre-seasoned with a unique blend of spices, adding an authentic, subtle kick without extra effort. If you can’t find them, use a can of pinto beans and add an extra half teaspoon of chili powder and a pinch of cumin.

Final Thoughts

Standing over the stovetop, watching this one pot Cowboy Stew bubble, smelling the smoky paprika and the honest, grounding scent of cumin, I’m reminded that the simplest nourishment is often the best. These are the moments that slow time down, the recipes that become the heartbeat of the home, the ones Olivia and James will remember when they’re grown. The world outside can be fast and demanding, but dinner can always be a cozy, predictable respite. Just like my friends over at Hostess at Heart say, this kind of comfort food is always needed. Pin this cowboy stew recipe for later, and find your own stories in the skillet.

katya bou

One Pot Cowboy Stew

A hearty, comforting one-pot cowboy stew packed with smoky bacon, ground beef, kielbasa, potatoes, and beans for a flavor-packed meal that's ready in under 35 minutes. Perfect for busy weeknights, this cowboy stew delivers deep savory taste with minimal cleanup, like a big hug in a bowl.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American, Texas

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the proteins

• 1/2 lb thick-cut bacon diced
• 1 lb lean ground beef 85/15 preferred
• 1 lb smoked kielbasa sausage or fully cooked smoked sausage, sliced

For aromatics and vegetables

• 1 large yellow onion diced
• 3 cloves garlic minced
• 2 medium russet potatoes peeled and diced into 1/2-inch cubes
• 1 cup frozen peas or mixed vegetables

For the broth and canned goods

• 2 cups beef broth low sodium
• 1 (14.5 oz) can diced tomatoes undrained
• 1 (4 oz) can diced green chilies mild or hot, depending on preference
• 1 (15 oz) can ranch style beans undrained, or kidney or black beans

For seasonings

• 2 tsp chili powder
• 1 tsp dried oregano
• 1/2 tsp cumin
• salt to taste
• freshly ground black pepper to taste
• 1 Tbsp AP flour optional, for thickening

Equipment

• Large Dutch Oven or Heavy-Bottomed Pot
• Slotted spoon,

Method

 

Prepare the meats

1. In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside, reserving about 2 tablespoons of bacon grease in the pot.
2. Add the ground beef and sliced kielbasa to the pot. Cook until the beef is fully browned and no pink remains, breaking up the beef with a spoon. Drain off any excess grease, leaving just a thin layer of fat.

Sauté aromatics

1. Reduce the heat to medium. Add the diced onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, cumin, and oregano, cooking for just 1 minute until fragrant.

Build the stew

1. If using for thickening, sprinkle the flour over the meat and vegetable mixture and stir for 1 minute. Slowly pour in the beef broth, scraping up any browned bits from the bottom of the pot.
2. Add the diced potatoes, diced tomatoes with their liquid, green chilies, and ranch style beans with their liquid. Season generously with salt and pepper.

Cook and finish

1. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
2. Stir in the frozen peas (they will heat through quickly) and the reserved crispy bacon. Adjust seasoning if necessary. Serve hot.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20g

Notes

For a crockpot adaptation, prepare steps 1-3 on the stovetop, then transfer the meat mixture to a slow cooker. Add all remaining ingredients except peas and bacon. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir in frozen peas and bacon 30 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding broth if needed.

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